Individual Pecan Pies

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The chef at work passed me a bottle of Karo Light Corn Syrup the other week and showed me a recipe printed on the label for pecan pies. Having never of made them before, I was intrigued to try something new and see how they would sell in the cafe.

These are super quick to make and doesn’t require many ingredients. You can use your own pastry recipe for them or a pre-made one bought from the supermarket, but for this post, I’ll give you the recipe that I use.

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– INGREDIENTS – Makes 12 individual pies, or one large pie

For the pastry

2 1/2 cups plain flour, sifted

6 tablespoons caster sugar

1/2 teaspoon salt

1 cup cold butter, chopped

6 tablespoons cold water

1 teaspoon vanilla essence

For the filling

1 cup light or dark corn syrup

3 eggs

1 cup caster sugar

2 tablespoons butter, melted

1 teaspoon vanilla essence

1 1/2 cups pecans, roughly chopped

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– METHOD –

1. Preheat the oven to 190 degrees celsius.

2. Make the pastry by combining the flour, caster sugar, salt and cold butter in a bowl of a mixer until a crumbly mixture results. In a small cup, combine the cold water and vanilla together. Add to the crumbly butter mixture and mix until it forms a dough.

3. Kneed the dough on a floured surface for about a minute until smooth. Roll into a ball and flatten into a disc shape, cling wrap it and place in the fridge until the filling is made.

4. Make the filling. Combine the corn syrup, eggs, caster sugar, butter and vanilla in a bowl. Add the pecans and mix well.

5. Remove the dough from the fridge and cut in half. Place one half back in the fridge and between two sheets of baking paper, roll out the other half until about half a centimeter in thickness. Cut the dough into smaller squares to then fit over your tart tins. Make sure you grease them first with oil spray!

6. Once all the tins are greased and prepared with dough, pour in the pecan pie filling. I always top them with extra chopped pecans to fill out the gaps. It makes them look better too! Note, I don’t blind bake with this pastry.

7. Place the 12 tart tins one a large cookie tray and bake in the oven for about 1 hour – 1 hour and 10 minutes. Basically you want the pastry to look golden and the center of the pies should be firm and bounce back slightly when pushed. Remove from the oven and allow to cool.

8. To remove them from their tins, I use a pairing knife to gently cut around the edges and then push the bottoms (loose bottomed tins) to remove the pie. Serve with cream or ice-cream.

 

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