Pecan Pie

I AM SO PROUD OF MY PECAN PIE <3 HEHE ^^ I HAVE TO SAY THIS: I MADE IT FROM SCRATCH. ;) wheee! first time doing something like this. so happy! and inspired to make more :D yippeeee!

see my cute lil ball of dough :D never been so fascinated by a ball of dough before hahahaha.

Pecan Pie

Sweet shortcrust pastry

flour, for dusting

150ml maple syrup

60g butter

80g light soft brown sugar

few drops of pure vanilla extract

3 eggs

200g pecan nuts

1. Roll the pastry out on a lightly floured surface, then use it to line a banking tin. Trim around the top edge of the tin and prick the base all over with a fork. Chill for at least 30min if you're using ready-made pastry from the packet. if you're handmaking it (see below), then there're no need to.

2. Preheat the oven to 200 degrees C. bake the pastry for 20min, or until pale golden. remove the pastry case from the oven and reduce the temperature to 180 degrees C.

3. Pour the maple syrup into a saucepan, and add the butter, sugar and vanilla extract. place the pan over low heat, and stir constantly until the butter has melted, and the sugar dissolved. remove the pan from the heat, and leave the mixture to cool until it feels just tepid, then beat in the eggs, one at a time. stir in the pecan nuts, then pour the mixture into the pastry case.

4. Bake for 40-50min, or until just set. Cover with a sheet of foil if it is browning too quickly.

5. Remove the pie from the oven, transfer it to a wire rack and leave to cool for 15-20min. Serve.

Sweet Shortcrust Pastry

300g plain white flour

pinch of salt

100g butter

4 tbsp caster sugar

3 beaten egg yolks

1. Sift the flour and a pinch of salt onto a work surface. Make a well in the centre and add the butter, caster sugar and egg yolks. Blend the ingredients well together with your fingertips.

2. Using your fingertips, gradually work the sifted flour into the butter mixture until it forms very rough crumbs. if the butter mixture is too sticky, and crumbs dont form, work in a little extra flour.

3. Gather the dough into a ball, then knead it quickly & lightly until it is smooth and pliable. shape it back into a ball, wrap in cling film, and chill for at least 30min before using.