I love pecanpie! It is something special about that piecrust filled with gooey,sticky toffee mixed with crunchy pecans and a hint of cinnamon...yum yum!
This recipe is for one small sandwich tin but just do the double recipe if you want a large one. I have to say it is very sweet and filling though so maybe it is a good idea to start small...
Piecrust
25grams castersugar
50grams butter,at roomtemperature
75grams plain flour
1 eggyolk
Pecanfilling
100grams pecans
65grams butter
200grams golden syrup
125grams castersugar
1/4tsp salt
1tbsp plain flour
1/4tsp cinnamon(optional)
1 egg
Mix sugar and flour,gently rub in butter til it forms crumbles. Add the eggyolk and quickly mix in to a dough. Roll out and line the cake tin. Put in the fridge while making the filling. Prebake the piecrust for 10min on 160C.
Chop the pecans roughly and roast for about 10min on 150C.
Mix butter,syrup,sugar,cinnamon,salt and flour in a pot. Bring to the boil and let simmer for 3min while stirring. Set aside and cool down til roomtemperature.
Add the pecans and egg to the toffeemix.
Fill the piecrust and bake for 35-40min on 160C.
This should really be served with a dollop of whipped cream or even better with some vanilla icecream..but I just keep it in the fridge and have a small piece every now and then on its own.
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