Pecan pie

Pecan pie -- a classic American dessert. When I lived in America, I didn't eat it so much. But now that I'm away, I'm celebrating the things about America I didn't even know I loved.

A good pecan pie should have a lovely tender flakey crust, and the filling should be nutty from the buttery pecans, and not cloyingly sweet. Just the perfect balance: tender crust, goey pudding-y filling and just the right nutty.

A lot of recipes rely on corn syrup, but here it's alien to see ever see it and I'm happy to be free from it. There are other substitutes -- golden syrup, Swedish mörk syrup, maple syrup, or perhaps even your own sugar syrup. So go with those. 

A LA MODE is my mantra. Vanilla ice cream because its flavor and temperature balance and compliment. 

Pecan Pie
Makes a 6 inch pie and serves 6

Crust:

3/4 (82g) cup flour

1/4 tsp salt

1/4 tsp sugar

5 tbs (50g) butter, cold and diced

2 - 3 tbs ice cold water

Filling:

25g (2 tbs) butter, melted

1/2 cup golden syrup

1/4 cup brown sugar

2 eggs, at room temperature

1 tsp vanilla

A pinch of salt

80g (1/2 cup) chopped pecans

1. Make the crust: Combine the flour, sugar, salt in a bowl, then rub the butter and flour with your fingers  until the diced butter is reduced to a crumbly oatmealy mix. Add cold water, just enough to bind into a dough. Form a smooth disc. Roll to 1/4 inch thick and fit into a 6-inch dish or pie pan. Cool in the fridge for 40 - 60 minutes. 

2. Preheat oven to 350F/170C. Prick the bottom of the pie with a fork. Line with parchment paper and some raw beans or pie weights. Bake for 10 -15 minutes, until dry and slightly golden. 

3. Filling: In a bowl, combine the butter,  syrup, sugar, salt, vanilla and beat in the eggs. Stir in the nuts. Pour into the pie shell and bake 20 - 30 minutes, until a crust forms on the top, and when you press the center, it springs back, and the filling appears set and does not jiggle so much.  

Enjoy this sweet dessert warm with cold vanilla ice cream or with a cup of coffee.