Personally I am not a huge dessert eater, I like to taste it but after 1 or 2 bites I’ve had enough. So what usually happens is that I just have a few bites and give the rest to my girlfriend. When we are at a restaurant it’s a win-win as she doesn’t want the guilt of ordering one for herself, but she does like…LOVES dessert.
I order dessert, save her the guilt, I have a couple small bites and she gets 2/3 of a dessert to herself.
Anyway, I digress, as I was saying I’m not big on dessert but whenever I make pecan pie, 5 minutes into making it, the smell of the freshly roasting pecans wafting through the kitchen has me salivating and thinking about sneaking a slice before dinner.
This pecan pie recipe is rustic and comforting, perfect for the fall and especially for Thanksgiving. Serve it with a little double cream for that touch of decadence past.
- 1 sweet shortcrust pastry tart shell
- 6 egg yolks
- 2 1/2 cups whole pecans
- 1/3 cup brown sugar
- 1/3 cup maple syrup
- 1/3 cup golden syrup
- 3 tablespoons butter melted
- 1/3 cup cream
- Preheat oven to 180 ℃ (350 ℉).
- Spread the pecans in a single layer on a baking sheet and roast for 7-10 minutes.
- Meanwhile, combine yolks, brown sugar and syrups, whisk until combined.
- Add the melted (but not too hot) butter and the cream, whisk until combined.
- Add the roasted pecans, stir and pour it all into the tart shell.
- Place in oven for 25-35 minutes or until golden and set.
- Allow to cool to room temperature before serving.
- Pie will keep in fridge for 2 days.