Pecan pie

  • For the pastry
  • 250g lard
  • 12g butter
  • 280g plain flour
  • 1 tsp salt
  • 60ml cold water
  • For the filling
  • 250ml golden syrup
  • 225g caster sugar
  • 25g butter, melted
  • 1 tsp vanilla extract
  • 3 eggs
  • 150g chopped pecans
  • Whipped cream, chopped nuts and mint, for garnish
For the pastry:
1) In a large bowl, place the lard and butter. Add the flour and salt and rub together with the fingers to form small balls. Add the cold water, 1 tbsp at a time, mixing the flour mixture in between each tbsp. Only add enough water until dough comes together in one large ball.

2) Spread some flour on a piece of waxed paper and place the dough on it. Sprinkle some more flour on top of the dough and proceed to roll out the dough until desired thickness, about 0.25cm thick. Fold the dough over once to make a half moon and again to make it a quarter moon.

3) Remove the dough from the waxed paper and place into a (23cm) pie dish. Unfold the dough so that it covers the entire dish and press gently into the shape. Using a fork, crimp the edges of the dough along the edge of the dish and cut away excess dough with a paring knife. Set the pie shell aside.

For the filling and assembly:
1) Preheat the oven to 180C/Gas 4. In a bowl, combine the golden syrup, sugar, butter, vanilla and eggs. Mix with a whisk until well incorporated.

2) Place the pecans in the pie shell and pour mixture over the nuts. Be careful not to overflow the shell.

3) Bake the pie for 45 minutes - it should be firm and golden brown. Let the pie cool before garnishing with whipped cream, nuts and mint.

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