Pecan pie

AT A GLANCE

  • Serves 8 people

  •  
  • Pecans
  • 1/3 cup melted butter
  • 3 eggs
  • 250 ml (1 cup) dark corn syrup
  • 220 gm (1 cup) caster sugar
  • 1 tsp vanilla paste
  • 1 tbsp bourbon
  • 160 gm (1 1/3 cup) pecan halves
  • To serve: thickened cream
  •  
  • Pastry
  • 120 gm butter
  • 2 tbsp lard (see note)
  • 330 gm (1½ cups) plain flour
  • ½ tsp white sugar
  • 3-4 tbsp iced water
01   For pastry, cut butter and lard into 2cm cubes and freeze for 10 minutes or until frozen. On a clean work surface combine flour, sugar and 1 tsp sea salt, scatter over butter and lard and, using a pastry scraper, cut through until coarsely mixed. Make a well in the centre, add a little iced water and mix through, adding more iced water and mixing until dough clumps together. Using the heel of your hand, smear sections of the dough over the work surface and gather together until well combined. Wrap with plastic wrap and refrigerate for at least 2 hours.
02   Roll dough out onto a floured surface to 7mm thick, cut out a 25cm-diameter circle and line a 20cm-diameter pie dish, folding the overhanging pastry under to form a thick edge.
03   Preheat oven to 180C. Whisk together all ingredients except pecans and pour into pie dish. Arrange pecans on top and bake for 45-50 minutes or until golden; centre will set on cooling. Cool to room temperature, then cut pie into wedges and serve with cream.

Note If you can find fresh rendered lard from a butcher I highly recommend using it. To render your own lard, purchase pork fat from your butcher, coarsely chop it and place into a large saucepan with a little cold water to prevent it sticking. Place over a low heat and stir occasionally until fat has melted. Strain through a fine sieve and refrigerate until set. Scoop fat into a clean container and discard water. Refrigerate until required. Lard will keep, refrigerated, for 3 months.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND VANESSA AUSTIN

FEATURED IN

Mar 2007

Mar 2007

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