Pecan Pie
We were fortunate to get this recipe from a very talented London Sous Chef, Shauna O’Malley. Shauna’s worked at numerous Michelin Star restaurants and promises this is the perfect dinner party recipe!
Give this one a chai and share your snaps with us on our socials @chhabrachai.
Serving Size – 5
Ingredients
900g of corn syrup
400g of brown sugar
4.6g of salt
4.6g of vanilla extract
227g of butter
800g of liquid eggs
200g of pecan pieces
Method
Place all the ingredients in a mixing bowl.
Melt butter and corn syrup together and add to mix.
Pour into pre baked shells and sprinkle with chopped pecans.
Bake at 130°C for 35 – 40 minutes until the mixture is firm, the mixture will continue to set while cooling
Per serving: 1137 calories, 37g of Fat, trace protein 216g Carbohydrate. 0g dietary fibre, 99mg Cholesterol, 977MG Sodium
NOTE: The baked shells are similar to pastry cases and can be store bought. If you would like to have a crack at baking them yourself the recipe is as follows:
Ingredients
90g Unsalted butter, softened
65g caster sugar
3 egg yolks
200g flour, plus extra for dusting
Method
Cream butter and sugar together.
Slowly add the egg yolks, stabilising with a little flour.
Once all the yolk has been poured in, add the flour.
Form into a block and chill for 15 minutes.
Roll out into the size of the pastry ring (£1 coin thickness). Chill again.
Lay a few layers of cling film over the ring and fill with baking beans, pulses or rice.
Bake at 160°C until the sides of pastry are set and it is a nice golden colour (25 mins roughly).
Remove the cling film the filling and allow the base to cook until golden and cooked all the way through (10/15 minutes)