Tuesday, July 19, 2005

Recipe: Pecan pie

From http://www.ortech-engr.com/pecans/pecanpie.html

Janis Dohmann's Pecan Pie

2 Eggs, Slightly Beaten
1 Cup Light Corn Syrup (I used Golden Syrup)
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1-1/4 Cups Broken Texas native pecans (Or just use broken walnuts, because pecans are v. expensive in Australia)

1. Preheat oven to 180 degrees C.

2. Spread pecans in an unbaked 9-inch pie shell. (Pampas makes a nice sweet flan shell. Their ready-rolled, cut-it-yourself pastry however, is terrible.)

3. Mix remaining ingredients and pour over pecans.

4. Bake at 180 degrees C. for 40 to 50 minutes or until filling is set.

TIPS:

1. I blind-baked the flan shell for about 10 minutes to make it extra crispy.
2. Cover the pie crust with aluminium foil about halfway through baking to prevent crust from getting too brown before the pie is done.
3. Next time I'm going to try and use honey instead of golden syrup because I don't like the slightly metallic aftertaste of golden syrup . Will also try halving the sugar as it was very sweet.

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