pecan pie recipe

Happy International Pi Day, we are choosing to celebrate this helpful (we presume) mathematical concept with a Pecan Pie recipe, the perfect dessert for Autumn. We will take a slice warm from the oven under a pile of ice cream please. Yum!

Serves: 8

Ingredients:

For the pastry

280 g (10 oz) plain (all-purpose) flour, sifted
50 g (1 3/4 oz) caster (superfine) sugar
1/4 teaspoon fine salt
170 g (6 oz) unsalted butter
2 eggs, hard-boiled
1 egg

For the filling

65 g (2 1/4 oz) unsalted butter, softened
100 g (3 1/2 oz) caster (superfine) sugar
100 g (3 1/2 oz) golden caster or white caster (superfine) sugar
4 eggs
1 1/2 tablespoons rum
1 1/2 tablespoons vanilla extract
120 ml (4 fl oz) maple syrup
5 heaped handfuls pecans, unsalted

Method

Preheat the oven to 175°C (350°F).

For the pastry, sift the dry ingredients together into a large bowl. Remove the yolks from the hard-boiled eggs and discard the whites. Push the yolks through a fine sieve with a spoon to create a sandy-coloured powder. Add to the dry ingredients, then add the egg and whisk everything together. Don’t over-mix. If you use a kitchen mixer, the hook attachment works the best for this.

On a lightly floured surface, roll out the pastry to fit a fluted, 23 cm (9 inch) round tart tin, preferably with a removable bottom. Press the pastry into the tin to about 1 cm (1/2 inch) thick, then press it up into the sides of the tin with your fingers. Refrigerate for a few hours, or overnight.

For the filling, place the butter in a metal mixing bowl, let it soften, then whip by hand until smooth. Add both the sugars, whip again by hand, then add the eggs, rum, vanilla extract and maple syrup. Mix well, but not so that it gets foamy. Then add the pecans and mix well. Take the pastry out of the refrigerator, pour in the filling, and bake for 45 minutes.

This recipe features in Love Your Lunch by Sean Wainer and is published by Murdoch Books, $35.00, available now in all good bookstores and online. Photography by Salka Hamar Penning.