A delectable pie, one of the glories of American cuisine, Pecan Pie is so rich that it is best served in small wedges.
Serve it as a dessert or with coffee or tea.x
9-inch Flan Case made with shortcrust pastry
1 oz. whole pecans eggs
8 fl. oz. corn syrup
3 oz. soft brown sugar
2 teaspoon vanilla essence
½ teaspoon salt
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Place the flan case in the oven and bake blind for 10 minutes. Remove the flan case from the oven and remove the foil or paper and beans. Set the flan case aside for 10 minutes.
Increase the oven temperature to hot 425 F (Gas Mark 7, 220 °C). /TS.
When the flan case has cooled, arrange the pecans, in concentric circles, on the bottom. Set aside.
In a medium-sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are light and frothy. Beat in the syrup, then the sugar, and continue beating until it has dissolved. Add the vanilla essence and salt and beat the mixture until it is smooth.
Carefully pour the mixture into the flan case, taking care not to disturb the pecan circles – the pecans will rise to the top but will keep their pattern.
Place the pie in the oven and bake for 10 minutes. Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C) and continue to bake the pie for a further 30 minutes.
Remove the pie from the oven and set it aside to cool completely before serving. As the pic cools, the filling will set and become firm.