Monday, May 17, 2010

Pecan Pie Like You Never Tasted Before, From The Kitchen Of Chef Martin Anderson.

The Best Pecan Pie You Ever Tasted

Pecan Pie is one of my favourite desserts, the recipe below is for the pastry firstly and then the pie also, you will get 2 x10 inch pies from the pastry recipe. You can also use the pastry recipe for any sweet tart or pie you wish to make. When i worked in paris many moons ago this recipe was given to me by the head pastry chef , that was in 1988 and i have used it since, if you roll it out thicker you can use it for biscuits and top with cream and fresh cut strawberries. any problems and let me know.
Sugar pastry.
250g of softened butter/margarine.
180g of castor sugar
4 drops of vanilla essence.
2 large eggs.
500g of plain flour, sieved
½ tsp of fine salt.
Beat the sugar and butter together until smooth and creamy.
Add the vanilla and mix in the eggs one at a time.
Sieve the flour and salt and add to the mix, blend with your hand until you make dough.
Turn out onto a floured table and knead lightly
Refrigerate and use as required.
Before using knead lightly, this will stop the pastry cracking.

Pecan pie.
You will need half your sugar pastry recipe.
it is best to make this pie a day in advance to allow it to cool and set before you cut it !
For the filling.
3 medium eggs, beaten.
110g of brown sugar.
4 table spoons of golden syrup.
50g of melted butter.
200g of pecan nuts. Whole or chopped.
1 tsp of Vanilla essence.
Pre-heat your oven to 170c
Roll your pastry to ½ inch thickness and line your pie tin. Pricking the base of the pastry. (This stops the pastry from rising)don't prick the whole way through or the liquid will run out of the pastry and you will make it soggy.
In a bowl, beat the eggs, sugar, golden syrup, vanilla essence and melted butter, add your nuts and pour into your pastry.
Bake until the pastry begins to colour and turn down and cook until set, remove from the oven and allow to cool.
Serve hot or cold with ice-cream or why not try some crème fraiche for a tangy taste!
you will have to lock this pie in the store just to keep yourself from eating all of it in the one go !