Pecan pie with salted butter
A simple walnut cake that you will love at first bite. If you want to enhance its taste even more, we recommend adding a little brandy or cognac to the filling.
Ingredients · Servings For 8–10 pieces
- 300 g shortcrust pastry
- 100g butter
- 100 g light muscovado cane sugar
- 3 eggs
- 150g golden syrup
- 1 tsp vanilla extract
- 300 g pecans
- flake salt
Method · 1 h 48 min
- Roll out the shortcrust pastry to a thickness of about 2–3 mm and line a 23 cm pie dish. Trim the edges. Prick the bottom of the pie with a fork and let it cool for at least 20 minutes, or you can put it in the freezer. Preheat the oven to 190°C.
- Place baking paper in the cake tin and pour in the beans. Bake the cake for 10 minutes, remove the beans with the baking paper and return to the oven for another 5–8 minutes until the base is golden brown.
- For the filling, beat the butter and sugar in a mixer until the mixture is light. Beat in the eggs one at a time, then the golden syrup, vanilla and chopped pecans. Pour into the pre-baked crust and smooth. Top with the whole pecans, sprinkle with flaked salt and bake for 10 minutes. Then reduce the temperature to 180°C and bake for another 35 minutes.
- Let the baked cake cool until lukewarm and serve with a scoop of ice cream or crème fraîche. SOMETHING EXTRA Homemade dough is the best. Store-bought pre-rolled dough is also a great (and quick) choice. We won't let the Wewalka brand go to waste. Recipe and photos taken from Olive Magazine.