← Nouns Cooking · American

Ingredients

• 180 g plain flour, plus extra for dusting
• ½ tsp Salt
• 115 g cold unsalted butter, cubed
• 4 tbsp iced water, plus more if needed
• 3 large eggs
• 240 ml light corn syrup or golden syrup
• 100 g Brown sugar
• 60 g Butter, melted
• 1 tsp Vanilla extract
• ½ tsp Salt
• 200 g Pecans, half chopped, half left whole

Method

1. Mix the flour and salt, then rub in the cold butter until it looks like coarse crumbs with a few pea-sized bits. Sprinkle in the iced water and stir with a fork until the dough clumps, adding a little more water if needed. Shape into a disc, wrap and chill for 30 min.
2. Roll out the pastry on a floured surface to fit a 23 cm pie dish, ease it in and crimp the edge. Chill while you make the filling. Heat the oven to 175°C (350°F) with a baking tray on the lowest shelf.
3. Whisk the eggs, syrup, brown sugar, melted butter, vanilla and salt until smooth. Scatter the chopped pecans over the pastry, pour in the filling, then arrange the whole pecans on top.
4. Set the pie on the hot tray and bake for 50–60 min, until puffed, deep golden and set at the edges with just a slight wobble in the centre (about 93°C / 200°F inside). Cover the edges with foil if they brown too fast.
5. Cool on a rack for at least 2 hours so the filling sets before slicing. Serve with whipped cream or vanilla ice cream.

Tips

• Contains tree nuts.
• Toast the pecans for 5 min in the oven first for a deeper, nuttier flavour.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Jo Cooks BBC Good Food