I can’t believe it’s been a year since starting this blog. My blog is still small, and still only read by (mostly) friends and family, but that doesn’t lessen the reason behind this blog.
While I’ve expanded beyond just making recipes from my mum’s magazine clippings, the joy I get from making something that I get to share with friends (and my chosen family), and post it on here for you to make at home.
So, in honour of my one-year anniversary (which was actually 3 days ago), I decided to make something that I’ve always wanted to make and have never had the guts to do. Pecan Pie.
There are so many different recipes for pecan pie, so I wanted to make a mixture of those that didn’t include corn syrup. Instead, I used a mixture of molasses and golden syrup, but you could just use golden syrup if you want to. Also, please don’t judge my pie crust – it tastes amazing, and the filling hid all of the patch-work.
It feels fitting to make a pecan pie, given that it’s also Thanksgiving. I don’t celebrate Thanksgiving, as I’m not American or Canadian, but I do like the idea that people come together and appreciate what they have and who they have.
I realise, this can be done any day of the year, and I tend to do this sort of reflection around Christmas.
Having said that, I want to say thank you. Thank you to every one of you who takes time out of your day to read my little blog. Thank you for liking and commenting on my Instagram photos, for liking (and sharing) my blog posts on Facebook, and just generally giving my blog attention.
I still get excited to make food for myself, and for this blog. I still love knowing that someone (somewhere) is reading my blog posts, and my recipes. Who knows what I’ll make for my two-year anniversary?
200 grams plain flour, plus extra for dusting
115 grams unsalted butter, cubed
2 tbsp caster sugar
2 tablespoons cold water
70 grams unsalted butter
100 grams dark brown sugar
70 grams golden syrup
80 grams molasses (if not using molasses, add equal amount golden syrup)
2 large eggs
1 tsp vanilla extract
150 pecans, roughly chopped
- For the pastry, place the flour and unsalted butter in a bowl. Using a pastry cutter, or your fingertips, gently rub the butter into the flour until it resembles fine breadcrumbs.
- Stir in the caster sugar, and add the water a little bit at a time until a firm dough forms. Really get your hands into the mixture, as a little water goes a long way. Chill for 15 minutes
- Preheat the oven to 200°C. Roll out the dough on a lightly floured surface and use to line a 23-cm loose-based round pie tin. Prick the base with a fork and then return to the fridge for 15 minutes.
- Place the pie tin on a baking tray, and line with baking paper. Line the base with baking beans (or rice if you don’t have baking beans).
- Bake for 10 minutes, then remove from the oven. Remove the baking beans and baking paper, and return the pie to the oven for 5 minutes.
- Reduce the oven to 180°C.
- For the filling, place the butter, sugar, golden syrup and molasses into a saucepan and heat gently until completely melted and incorporated.
- Remove from the heat and quickly whisk in the eggs and vanilla extract.
- Add the roughly chopped pecans to the mixture, and stir to ensure even coating.
- Pour the mixture into the pastry case and bake for 35 – 40 minutes, until the filling is just set.
- Serve warm with ice cream or whipped cream.