Name: Pecan pie
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 2/3 cup self-raising flour; 2/3 cup plain flour; 1/4 teaspoon salt; 1/2 cup light olive oil; 200 gram pecan nuts; 3 eggs; 3/4 cup firmly packed brown sugar; 1/2 cup light corn syrup; 1 teaspoon vanilla essence; vanilla ice-cream, to serve

Ingredients

2/3 cup self-raising flour

2/3 cup plain flour

1/4 teaspoon salt

1/2 cup light olive oil

200 gram pecan nuts

3 eggs

3/4 cup firmly packed brown sugar

1/2 cup light corn syrup

1 teaspoon vanilla essence

vanilla ice-cream, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 22cm (base diameter) round fluted tart pan with removable base.

2.Sift flours and salt into a medium bowl; make a well at centre. Add oil and 2 tablespoons water. Using a round-bladed knife, mix with a cutting motion until evenly moist. Gather pastry into a ball.

3.Roll pastry between sheets of baking paper, to form a 22cm round. Ease pastry into pan; trim edges (reserve pastry trimmings). Chill 30 minutes.

4.Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake 10 minutes. Remove weights and paper; bake further 10 minutes, or until just coloured. Cool completely.

5.Spread pecans over base of pastry shell. Whisk eggs, sugar, syrup and vanilla together in a medium jug. Pour over pecans. Bake 35-40 minutes, or until set. Serve with ice-cream.

Corn syrup is sold in delicatessens and health food shops. Pecan pie may puff up while baking, but will settle while cooling.
Note

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Ingredients

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