Name: American pecan pies
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 300g plain flour; 150g melted butter; 50g caster sugar; 175g pecan halves; 4 large eggs; 85g golden syrup; 1 tsp vanilla essence; 2 tbsp bourbon; 50g butter melted; 85g light muscovado sugar; 150ml whipping cream; 2 tbsp bourbon; 2 tbsp golden syrup

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American pecan pies

American pecan pies

Sara Buenfeld

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Serves 6

Easy

Prep: 40 mins

Cook: 25 mins

Plus freezing

A star rating of 3.5 out of 5.14 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

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

For the filling

175g pecan

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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Nutrition: per pie (without iced cream)

kcal871
fat53g
saturates20g
carbs89g
sugars50g
fibre3g
protein13g
salt0.87g

low

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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A star rating of 3.5 out of 5.14 ratings

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