It is officially pie season… specifically Pecan Pie. Happy Thanksgiving yall!
‘Tastes so good, makes a grown man cry’
I would love to say ‘I am making this pie just as grandma used to make it’, but I can’t – I didn’t experience pecan pie until a couple of years ago. Plus my nan was a strictly apples kinda gal and only trusted pies with lids on… however pecan pie is a real treat: it has a rich, warming and comforting taste which explains why its the choice for Thanksgiving. Plus its the official dessert of Texas*. So thats cool.
*Read United Sweets of America, also cool.
Pecan pie is traditionally very sweet, often involving a variety of corn syrup (!!!), molasses, brown sugar and maple syrup. That is one beautiful sugar crash in the making. I have given the pie bars a fructose-friendly revamp, cut out a large majority of the sugar and (in my opinion) made it less sickly-sweet. This does or doesn’t mean you can eat more (edit as applicable).
If you were not aware, or didn’t put 2 + 2 together, Thanksgiving is all about being thankful. I think everyone has a tonne to be thankful for, and its not always the big things… so whilst making this pie take time to consider why you are awesome, why your friends and family are awesome, why this pie is awesome etc. It will get you through the washing up. What am I most thankful for? My cat, Lord Digby (see below). Deep stuff.
Oh and so many others who don’t need listing! You all rock. Like this pie.
- 250g unsalted butter
- 50g dextrose
- 2 large eggs
- 1/2 tsp vanilla extract
- 250g plain flour
- 1/4 tsp baking powder
- 200g unsalted butter
- 200ml brown rice syrup
- 1 tsp grated lemon zest
- 3 tbsp double cream
- 200g pecans, roughly chopped
- Preheat the oven to 180 degrees celcius
- For the base, mix the butter and dextrose until smooth
- Add the eggs and vanilla and mix well
- Mix all the dry ingredients into the batter until combined
- Press the dough evenly into a greased baking tray (it will be sticky!). Bake for 15 minutes, until the base is set but not browned. Allow to cool
- For the topping, combine the butter, syrup and zest in a saucepan. Cook over low heat until the butter is melted, stirring regularly. Raise the heat and boil for 3 minutes
- Remove from the heat and stir in the cream and pecans. Pour over the base
- Bake for 20-25 minutes, until the filling is set. Remove from the oven and allow to cool, then refrigerate until cold and cut into bars