Pecan Pie

Alexander Wood

Alexander Wood

25th February 2011

Pecan Pie

makes 1 1/1 gastro tray

Ingredients

  • 1 Litre GOLDEN SYRUP
  • 1 Litre MAPLE SYRUP
  • 1.1kg BILLINGTONS LIGHT SOFT BROWN SUGAR ( CASTOR CAN BE SUBSTITUTED )
  • 24 ea WHOLE EGGS - LIGHTLY BEATEN AND SIEVED
  • 2400g PECAN NUT PIECES ( LARGE PIECES )
  • FOR PIE
  • 1.2 kg SWEET PASTE - ROLLED OUT 1/4 - 1/2cm THICK ON FLOURED SURFACE

Method

LINE A GASTRONORM TRAY WITH SILICONE PAPER, THEN LINE WITH THION ROLLED SWEET PASTRY, ALLOWING THE EDGES TO OVER HANG. FILL WITH GREASPROOF PAPER AND BAKING BEANS/RICE. BAKE AT 350C UNTIL GOLDEN, THEN REMOVE BAKING BEANS AND RETURN TO OVEN UNTIL THE BASE IS GOLDEN ALSO. BRUSH WITH BEATEN EGG WHILST STILL HOT.
PLACE THE WHOLE TIN OF GOLDEN SYRUP INTO HOT WATER, THEN REMOVE THE LID AND IT WILL EASILY POUR INTO A SAUCEPAN. ADD THE SUGAR AND MAPLE SYRUP, HEAT UNTIL WARM.
ADD THE BEATEN EGGS AND MIX WELL IN, BEFORE STIRRING IN THE PECAN NUT - POUR MIX INTO BAKED PASTY AND RETURN TO THE OVEN AT 335C FOR AROUND 30 MINUTES OR UNTIL THE FILLING IS JUST SET.
REMOVE AND ALLOW TO COOL BEFORE SLICING INTO DESIRED SHAPE. SERVE AT ROOM TEMP WITH ICE CREAM AND SAUCE OF YOUR CHOICE.
TIP - YOU CAN ALSO MAKE INDIVIDUAL PIECS, MAKE SURE THE PASTRY IS THIN AND SLIGHTLY UNDERCOOK THE PIE SO THAT THE MIDDLE REMAINS VERY MOIST.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.