Tuesday, 19 January 2010

Perfect Pecan Pie.

I disappeared of the face of the earth again. I honestly don't know where the last month went, I could have sworn my last post was just the other day, but it turns out it was over a month ago!! Shocking.
Anyway, I'm back again with some delicious treats that I've cooked up in the last week or so, and first off is a Pecan Pie that will just make your New Year virtue melt away...it's one of the yummiest things I've ever made, and I didn't even know I liked Pecan Pie!! Once again, it's a recipe from the Hummingbird cookbook, a firm favourite with me and those around me!!

I was given some maple syrup brought all the way from Canada from my sister not long ago, and wanted to use it for something really special, so when I came across this recipe after a flick through my growing collection of recipe books, I knew this was the perfect time to open it. The recipe tells you to use golden syrup, but I think the maple syrup gave it a really lovely subtle taste, and probabaly a slightly lighter filling, which was mouth-wateringly moist, buttery and sweet. God bless those Canadians and their syrup!

I have to admit that I wasn't overly impressed by the pastry recipe from the Hummingbird book, it needed much more liquid than the recipe specified, and was rather hard to work with. Neverthless, it did the job and was tasty enough with the filling. It was a plain pastry recipe without any sugar, which I think was probably for the best - any more sugar on top of the maple syrup and sugar in the filling would have been overkill.

So on to the filling, let me just list the ingredients for you: maple syrup, sugar, butter, eggs, pecans...need I say more? When has a recipe consisting of those ingredients ever been something other than deliciously naughty, and completely irresistible?! Melt everything down, pour on to the eggs, beat, then add the crushed pecans, and pour the silky mixture into the pastry case. Then lay on top pecan halves to decorate, put in the oven, and try to distract yourself for 40 minutes untill the pie has browned on top, with a slight wobble in the middle.

The mixture rises while it cooks, creating some cracks on the top, but I personally love how it looks with the caramelised top giving away sneaky peaks of the golden centre, just begging me to cut a slice an tuck in! Eventually, as it cools, the pie sinks back to its original height, and the cracks disappear, keeping the secret inside until you dive in.

This is hardly a good start to the traditional January detox, but it's worth it. Perfect for those cold evenings, or with a cup of tea for a decadent afternoon snack, I can't think of a more satisfying sweet fix. This is definitely a recipe I'll be using again, surprisingly easy and completely hassle free, it ticks all the boxes, and of course, as seems to be tradition with the Hummingbird book, completely extravagant and wicked. Enjoy!


  1. Looks nice and would go well with a good creamy custard.

    I always like the texture of pecan pies!

  2. Wow one of my favourite desserts, even though I dont have a sweet tooth, this is an exception. Looks amazing!

  3. Thanks!! it really was special, couldn't stop eating it!! :-)


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