Festive Pecan Pie with Cream Topping
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
8
- For the Pastry
- 2 ¾ cups all-purpose flour
- ⅔ cup cold butter
- 0.333 cup powdered sugar (superfine)
- 1 Tbsp water
- For Pecan Filling
- ½ cup butter
- 1 cup brown sugar
- ½ cup corn syrup
- 1 tsp vanilla extract
- 3 eggs (beaten)
- 2 tsps fresh lemon zest
- 2 ½ cups shelled Pecan (chopped)
- For Whipped Cream
- 1 cup heavy whipping cream
- 3 Tbsps powdered sugar
- ½ tsp vanilla extract
How healthy are the main ingredients?
eggPreparation steps
1.
For the Pastry:
2.
Sift the flour into a mixing bowl and cut in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the water, 1 tablespoon at a time, until the mixture just comes together. Roll the dough into a ball, wrap in plastic wrap and chill for 30 minutes.
3.
Preheat the oven 350° F / 180º C. Grease a deep 9-inch / 23 cm pie pan or dish.
4.
Roll out the pastry on a lightly floured surface and arrange the dough in the prepared pie dish.
5.
For the Pecan Filling:
6.
Heat the butter, brown sugar, corn syrup and vanilla in a pan over a low heat until the butter has melted. Remove from the heat and leave to cool for 10 minutes.
7.
Add the eggs and lemon zest to the mixture and stir well. Gently stir in the pecans.
8.
Pour pecan mixture into the prepared pie shell. Bake for 40-50 minutes until the pastry is golden. The filling will be slightly soft, but will firm up as the pie cools. Cool on a wire rack. Serve with a dollop of whipped cream.
9.
For the Whipped Cream:
10.
Chill glass or stainless steel mixing bowl and beaters. Beat cream until it begins to thicken. Add confectioners' sugar and vanilla; continue beating until peaks form. Refrigerate until ready to use.
