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American pecan pies

American pecan pies

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Rating: 4 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus freezing
  • Easy
  • Serves 6

Our favourite American dessert, perfected with a little kick of bourbon cream on the side

  • Freezable
Nutrition: per pie (without iced cream)
HighlightNutrientUnit
kcal871
fat53g
saturates20g
carbs89g
sugars50g
fibre3g
protein13g
low insalt0.87g
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Ingredients

For the pastry

For the filling

For the iced bourbon cream

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, January 2008

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Overall rating

Rating: 4 out of 5.14 ratings
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