By: Mario Pelletier, Pastry Chef, Railtown Cafe and Railtown Catering
INGREDIENTS
(Recipe yields two pecan pies)
Sable Base
Flour, 470 grams
Ground almonds, 60 grams
Butter, 240 grams
Icing sugar 180 grams
2 eggs
Salt, 1 tsp
- Crumble all dry ingredients together except eggs in a mixing bowl.
- Slowly add eggs and combine until smooth.
- Line the base mixture in two 10-inch circle tart tins.
- Place tins in the oven at 170°C (roughly 340°F) and blind bake (using beans on top of the crust) for approximately 20-25 minutes until the crust is half cooked.
Pecan Filling
Eggs, 9
Demerara sugar, 500g
Golden syrup, 612.5g
Butter, 125g
Pinch salt
Pecans, 1kg
DIRECTIONS
- Preheat your oven to 175°C (roughly 350°F).
- Melt the butter.
- In a mixing bowl and slowly mix in the eggs, sugar and syrup.
- Incorporate the butter, salt and then the pecans.
- Divide the pecan filling between the two pie crusts and cook for approximately 30 minutes.
- Remove pies from oven and allow to cool before serving.
Comments are closed.