Recipe: Pecan Nut Pies
Store-bought shortcrust pastry dough
¾ stick unsalted butter
1 ¼cups packed light brown sugar
¾ cup light corn syrup
2 tsp pure vanilla extract
½ tsp grated orange zest
¼ tsp salt
3 large eggs
2 cups pecan halves
- Preheat oven to 175C with a baking sheet on middle rack.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 30cm round and fit into a 23cm pie plate. Trim edge, leaving a 1cm overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill for at least 30 minutes or freeze for 10 minutes, until firm.
- Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
- Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely. Pies can be baked 1 day ahead and chilled. Bring to room temperature before serving.