A perennial Panzer’s favourite – we’re sharing our pecan pie recipe! Perfect to grace your holiday table (or you can always grab a slice in store.)
Ingredients
400 g sweet shortcrust pastry
5g butter, softened
200g pecans
1 tablespoon runny honey
110g butter, softened
110g caster sugar
3 medium eggs, beaten
110g ground almonds
25g flaked almonds
Icing sugar to dust
Raspberries
clotted cream or creme fraiche
Method
On a lightly floured surface, roll out the pastry dough into a 1 cm thick large disc then place on a parchment-lined tray & refrigerate for 30 minutes. Grease the inside of a 24 cm diameter loose bottomed fluted tart tin with the butter and line with the chilled disc of pastry. Using a fork, prick the base of the pastry case all over. Put it in the refrigerator for 20 minutes.)
Preheat the oven to 190°C fan/210°C/gas mark 6/2. Once rested, trim away excess pastry from the top edge of the tin. Cover pastry with baking parchment and fill with ceramic baking beans. Bake in the preheated oven for 15 minutes.
Meanwhile, line a baking tray with baking parchment. Mix the pecans and honev and spread them across the lined baking tray. Remove the baking beans and parchment from the pastry case and return to the oven along with the tray of pecans for a further 10 minutes. Take the tart case and nuts out of the oven and allow to cool for 10 minutes. Lower the oven temperature to 180°C fan/200°C/Gas Mark 6.
While the pastry and nuts are cooling, whisk together the butter and sugar until Pale. Gradually whisk in the eggs, then stir in the ground almonds. Pour the frangipane mixture into the pastry case. Evenly spread the pecans over the top, pushing them down into the filling, and then scatter the flaked almonds all over. Bake for 35 minutes or until the frangipane has risen and is golden in colour.
Lightly dust with icing sugar. Serve while still warm with a handful of raspberries and some clotted cream or creme fraiche on the side.
ENJOY!
