I made pecan pie for a special treat after Sunday night dinner (which was gorgeous fresh salmon sashimi with salad). It was rustic looking and very rich in flavour, everyone loved it. I served it with organic honey yoghurt. Just stick to one piece. Unless you are having a serious meltdown (think Sookie Stackhouse devouring her Gran's pecan pie), then maybe you can have two pieces.
In fact, a recent medical report claimed visualising gorging yourself on an entire pie, packet of lollies or bar of chocolate can ward off your craving. That might not help your mental state though.... in any case, here is my recipe!
Ingredients:
1 quantity of short-crust pastry
250 grams of pecan nuts
50 grams of brown sugar
50 grams of caster sugar
60 grams of malossas
200 grams of rice malt syrup
50 grams of butter
3 eggs
1 teaspoon of vanilla essence
1 teaspoon of cinnamon
Method:
1. Defrost the frozen pastry and roll out on a floured board using a rolling pin. I try to make the pastry thin as it reduces the fat content. Unfold this rolled pastry into a flan dish or pie tin. Chop 2/3 of the pecan nuts.
2. Beat the 3 eggs and two sugar together until pale and creamy (this takes a few minutes in an electric mixer).
3. Melt the butter in the microwave and add the syrups. Slowly add this mixture to the eggs and sugar, continually beating. Add the cinnamon and vanilla. Gently mix in the pecan nuts.
4. Pour this mixture into the pie shell and arrange the left-over pecan nuts (1/3 cup) around the top of the pie.
5. Bake in a 180 degree oven for 50 minutes or until nuts are crispy and pie shell is golden.
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