A sweet and nutty delicacy, I really enjoy making Pecan pie and have made it several times over the years.
It’s one of those dishes which I truly feel is bound to be loved by everyone, especially when you make it for a family gathering or a potluck party.
The classic Pecan Pie is generally made along with eggs and corn syrup, and honestly that is how I like it the most.
But I am also aware that some of you prefer eggless, and corn syrup may not always be easily available nearby.
Hence, I am sharing this recipe that you could enjoy without any worries!
The texture of the filling is chewy with a lovely pecan flavour and I am sure you will love it with the buttery and crisp, brown sugar shortbread crust (which i have fallen in love with btw) .
Can’t wait to see you try this out….. don’t forget to post and tag me, with hashtag #strawberrydesertwonders in your re-creations!
8-10
servings30
minutes40
minutes1
hourIngredients
- For Shortbread Crust
70gms (5 Tbsp) unsalted butter, softened
1/4 cup light brown sugar
1 cup all-purpose flour
1/4 Tsp salt
- For Pecan Filling
120gms (1/2 cup) unsalted butter
1 cup light brown sugar
1/3 cup honey
1/4 Tsp salt
2 Tbsp heavy cream
1/4 Tsp vanilla extract
2 1/2 cups pecans, freshly roasted and chopped
Directions
- Using a stand mixer with a paddle attachment, blend all the ingredients for the shortbread crust together: Butter, brown sugar, flour and salt. You should get a course crust.
- Preheat oven to 180C and line an 8 inch square pan with a large piece of foil, this will help when pulling the baked layers out of the pan. Additionally grease the foil with butter.
- Transfer the course flour mixture into the prepared pan. Using your fingers or the back of a spoon. Make an even layer.
- Bake the crust for about 13-15 minutes.
- Meanwhile create your Pecan filling by adding butter, brown sugar, honey and salt in a saucepan on medium flame. Stir continuously.
- Once the filling starts to bubble up, turn off the flame and stir in the heavy cream and Vanilla extract.
- Add the roasted pecans into the filling and stir until everything is coated perfectly.
- After the shortbread crust is baked and cooled, pour over the pecan filling ensuring an even layer.
- Bake for about 25 minutes, and once it’s baked, let it set further for an hour in the fridge.
- Once set, slice it up into bars and enjoy!
