- Shop bought puff pastry
- 100gr sugar
- Pinch of salt
- 70gr melted butter
- 3 eggs
- 250ml corn syrup
- 150 gr pecans
I made my first nut pie a couple of years ago. Me being a dummy I didn’t save the recipe so I searched and decided to base my pecan pie on this recipe.
Line a spring form with kitchen parchment and place puff pastry with an edge about 1 inch high, prick the pastry with a fork so it won’t rise. Blind bake the puff pastry for about 20 minutes at 200C while you mix the rest of the ingredients except for the pecans. Make sure your melted butter isn’t too hot when you mix in the eggs or they’ll scramble.
Once the pastry is done, cover the bottom with the pecans and pour over the mixture. I wrapped the bottom of my spring form with tin foil in case of leakage. Bake this at 200C for 30 to 40 minutes or longer until the filling doesn’t wobble. 40 minutes wasn’t enough for my gas oven so I left it in for 50 minutes, checking every 10 minutes after the first half hour.
I overstuffed my pie and didn’t have a high enough edge. Also the pie was still a bit soft after cooling down. Next time I’ll make shortcrust pastry and make sure not to over fill the pie. Still this pie is scrummy!