In our ode to Texas barbecue we had to make a traditional Texan dessert and seeing that in 2013 State Representative Marsha Farney, a then first-year representative announced that Pecan Pie was the traditional dessert of Texas, it was a no brainer. We were gonna try our hands at making it.
Texas Pecans are top quality, fresh, and have a taste as big as Texas. Pecans are the only nut native to the U.S. grown on a commercial scale placing them at the centre stage of many Texan delicacies. We had to make do with Tescos finest, but hey it still tasted pretty damn good!
For the Pie Crust
- 120 g plain flour
- ¼ teaspoon salt
- 80 g Trex or Flora White shortening for our American pals
- 3 tablespoons of water
For the filling
- 100 g sugar
- 1/8 teaspoon salt
- 240 g liquid glucose or Karo corn syrup if you can get your hands on it
- 3 eggs
- 1 teaspoon vanilla extract
- 150 g pecan halves
Combine flour, salt and shortening in a bowl until crumbly. Gradually add cold water and toss with a fork until a ball forms.
Roll out the pastry to a 9 inch pie plate and trim just beyond the sides of the plate.
“Flute” the edges.
Sprinkle with pecans.
Beat the liquid glucose or syrup with the eggs, sugar, vanilla and salt until blended and pour over pecans.
Bake at 175C for 45 – 50 minutes until golden.