EASY Pecan Pie Recipe made from scratch, without corn syrup

EASY Pecan Pie Recipe made from scratch, without corn syrup


Hey guys it’s Warren here and today we are
making a pecan pie. This is a delicious dessert that’s perfect
to make around Autumn and Thanksgiving time – Guaranteed to impress your friends and family. To start with take 250g of pre-prepared shortcrust
pastry. Then roll it out until flat. Next, take a 9.5 inch pie dish that’s been
greased with some butter. Then carefully lay the pastry on top of the
dish. Then, using your fingers, press the pastry
into the inside of the dish so there’s no air pockets between the dish and the pastry. If you find you don’t have enough pastry to
go all the way up to the edges of the dish, don’t panic! Simply cut off some scraps of pastry and patch
your pie up. Now remove any excess and use a fork to prick
the base of your pie which will help it cook more evenly. Set the pastry aside then it’s time to prepare
our pecan filling. Firstly, take a mixing bowl and add 50g of
caster sugar and 50g of light brown muscovado sugar. Then add 100g of cubed butter, then using
either a food mixer, a food processor, or a wooden spoon, cream the sugar and butter
together until it’s nice and fluffy and lighter in colour. once the sugar and butter are done,
take 150g of gooey golden syrup! Add the syrup to the mixing bowl then crack
in 3 large eggs. Also pour in 1 tsp of vanilla extract then
thoroughly mix these ingredients together. Once combined stop mixing. Then for the most important ingredient, add
250g of pecans. Mix everything in the bowl together, then
take the pastry case we set aside earlier. Carefully pour the filling into the case until
it’s nice and level on top. When you’re happy there’s enough filling to
fill your pie then place your pecan pie into an oven that’s been pre-heated to 180c / 350f. Leave to bake for between 30 and 40 minutes
until the pastry has turned lovely and golden and the filling has just started to crisp
up. After the baking time, remove your pecan pie
and leave to cool. Don’t worry if the filling’s a bit wobbly
to start with because as the pie cools down, the filling will firm up. Then once cooled, this delicious pecan pie
recipe is ready to serve, going great with whipped cream. And remember to check out more of my recipes
by clicking on one of the videos on the screen.

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