Is there anything more decadent than a slice of gooey, golden pecan pie, topped with a dollop of whipped cream? It’s so quick and easy to make, especially if you buy a good-quality shortcrust pie dough (but homemade doesn’t take much longer and tastes a treat).
1 1/4 cup plain flour
1/2 teaspoon salt
1 tablespoon caster sugar
110g unsalted butter, cut into small dice
3-4 Tablespoons ice water
* Alternatively, use a storebought sweet pastry pie crust
125g butter, melted and cooled
1 cup brown sugar
1/4 cup caster sugar
1 Tablespoon plain flour
1 Tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
1. First, make the pie crust. In a large bowl, combine the flour, salt and sugar. Add the butter and mix with your fingertips until the mixture resembles breadcrumbs.
2. Add the water and gently knead into a ball – do not overwork; it should just come together. Add a little more ice water if needed.
3. Flatten the ball into a disc shape, wrap in clingfilm and refrigerate for 30 minutes.
4. After chilling, remove from clingfilm and place the dough on a lightly floured surface. Roll out with a floured rolling pin to a 35cm diameter.
5. Place in a 23cm round pie tin, gently pressing the pastry into the corners. Make sure the pastry overhangs the edges, to allow for shrinkage.
6. Place clingfilm over the pastry, and refrigerate for 30 minutes while you make the filling.
7. Preheat oven to 175C. In a large bowl, beat the eggs until foamy then stir in the melted butter.
8. Stir in the brown sugar, caster sugar and the flour and gently mix to combine. Lastly stir through the milk, vanilla and pecans.
9. Remove the pie crust from the fridge and discard the clingfilm. Pour the pecan mixture into the pie crust. Bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool slightly, then slice and serve.
To serve: Top each slice with a dollop of freshly whipped cream. To make it even more indulgent, stir a little maple syrup through the whipped cream.