Chef's Delight: Pecan Pie
- Recipe by Adrian Martin -
INGREDIENTS
1 x shortcrust pastry recipe
Three eggs
200g of chopped pecans
200g of whole pecans
175g of golden caster sugar
50g of melted butter
100g of treacle
1 tsp of goodalls ground cinnamon
200g of Cream Plain Super Flour
METHOD
Preheat the oven to 180oC.
Line your tart tin with the shortcrust pastry and weight down with heatproof clingfilm and the Odlums Flour. Blind bake with the weight on for 10minutes and a further 5mins with the weight off.
While that’s baking you can make the mixture. In a large bowl whisk the eggs sugar and cinnamon together. Add in the melted butter and the treacle and whisk again. Now fold in the pecans both chopped and whole with a spatula and set aside.
Once the tart case is ready add the filling and spread it all out. Bake for a further 25-30mins and then take it out to cool for a hour before tucking into this delicious tart. Enjoy.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and recently appointed ambassador for Odlums.
His latest cook book is ‘Create Beautiful Food at Home’.
YOU MIGHT ALSO LIKE