American pecan pies

Recipe uploaded by

Sara Buenfeld

7 ratings

Recipe by Sara Buenfeld

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1. Heat oven to 190C/fan 170C/gas 5. Work the flour, butter and sugar together with your hands until well mixed, then press onto the base and up the sides of six 10cm fluted tart tins. Put on a baking tray.
2. Reserve 36 pecan halves and roughly chop the rest. Beat together the eggs, sugar, syrup, vanilla, bourbon, melted butter and chopped pecans, and spoon into the tart cases. Top each one with 6 pecan halves, then bake for 20-25 mins until golden and set. The filling will rise up as it bakes, but will settle back as it cools. You can make these 2 days ahead and freeze for up to 2 months.
3. If you fancy a double shot of bourbon, serve the pies warm topped with this iced bourbon cream. Beat the whipping cream with the golden syrup and bourbon until softly stiff, then turn into a rigid container and freeze for up to 1 month. Serve straight from the container like ice-cream, or leave to soften for up to 15 mins for a softer, creamy version.

Make it bigger

If you don't have small tart tins, you can make one large one in a 23cm tin and bake it for 40 minutes.

Per pie (without iced cream)

871 kcalories, protein 13g, carbohydrate 89g, fat 53 g, saturated fat 20g, fibre 3g, salt 0.87 g

Latest comments and suggestions

• veggiefoodlover13

  12 January 2008

  veggiefoodlover13 rated and commented on this recipe

  

  woop woop!!!!!!!!! these r gr8!!!!!!! i already totally loved pecan nuts this recipe is fad and its a gr8 crowd pleaser!!! (i own a catering service)

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• Rachel Keech

  08 March 2008

  Rachel Keech rated and commented on this recipe

  

  Did it with walnuts this time: excellent as well. I am also using the iced Bourbon cream on other cakes and pies! Will try with pine nuts next.

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• sarah

  07 July 2008

  sarah rated and commented on this recipe

  

  Recipe was pretty easy to make but results weren't fantastic - though not bad either. The recipe makes too much pastry to the amount of filling (and I didn't even use it all) and the taste of the pastry overwhelms the filling somewhat. The filling also could do with being richer, perhaps more treacley. If I made it again I might use dark muscavado as opposed to light.

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• sallyv76

  08 March 2009

  sallyv76 rated and commented on this recipe

  

  tasty desert however i must have got something wrong as my pastry was not very crisp!

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• janet

  03 May 2009

  janet commented on this recipe

  Great recipe however I think you need a comment about working with the pastry. I count myself as a pretty experinced cook however I wasn't that confident when working with the pastry. It did work however and was delicious served with the maple and toffee ice cream.

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• martin

  12 May 2009

  martin rated and commented on this recipe

  

  I may be at fault here for being a numpty and missing something but mine turned out like really sweet nutty quiches! Yuck to say the least. I expected a gooey syrup kind of filling, like sarah said, something richer. Don't know if you're meant to use just egg yolks or the yolk and albumen but this recipe implies the latter and I think using the whole egg might have ruined it. Note to self: always cross reference recipes!!!

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• LittleMissJo

  04 July 2009

  LittleMissJo commented on this recipe

  Lovely recipe, thanks! Would recommend that even fan ovens are set to 190c as we set ours to 170c and had to turn it up after 25mins as the filling wasn't setting. 10mins extra on 190c and it was perfect! :o)

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• LittleMissJo

  04 July 2009

  LittleMissJo rated this recipe

  

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• Winks

  08 October 2009

  Winks rated and commented on this recipe

  

  I already have a great pecan pie recipe but after reading this one I decided to add the bourbon which wasn't an ingredient in my usual one and also made the bourbon cream to go with it (although I didn't freeze it and used double the cream to the other ingredients). Went down a treat.

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Ingredients

FOR THE PASTRY

• 300g plain flour
• 150g melted butter
• 50g caster sugar

FOR THE FILLING

• 175g pecans halves
• 4 large eggs
• 85g golden syrup
• 1 tsp vanilla essence
• 2 tbsp bourbon
• 50g butter , melted
• 85g light muscovado sugar

FOR THE ICED BOURBON CREAM

• 150ml whipping cream
• 2 tbsp bourbon
• 2 tbsp golden syrup

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 40 mins

Cook 25 mins

Ingredients

FOR THE PASTRY

• 300g plain flour
• 150g melted butter
• 50g caster sugar

FOR THE FILLING

• 175g pecans halves
• 4 large eggs
• 85g golden syrup
• 1 tsp vanilla essence
• 2 tbsp bourbon
• 50g butter , melted
• 85g light muscovado sugar

FOR THE ICED BOURBON CREAM

• 150ml whipping cream
• 2 tbsp bourbon
• 2 tbsp golden syrup

Per pie (without iced cream)

871 kcalories, protein 13g, carbohydrate 89g, fat 53 g, saturated fat 20g, fibre 3g, salt 0.87 g

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