Ah, Pecan Pie, one of those quintessential desserts.
Sticky and sweet and instantly comforting.
Gluten free pastry can be tricky. This pie uses a shortbread base that, when pre-baked, puffs up before sinking back down and creating a buttery shell in which the pecans and sticky goodness can nestle.
I tend to associate desserts like this with autumn / winter, when we start to go into hibernation and fresh fruit just won’t do. But they are equally good on a gloomy summer afternoon too. Especially an August one when, despite what the weather man says, there is a promise of autumn in the air (I should tell you now that autumn and winter are my favourite seasons, so it is about now, with September around the corner, that I start to get a bit doo-lally. I’ll try to contain myself. I’m well aware that not many people feel the same way).
Makes 16 squares
For the base:
- 200g butter, chilled and cubed
- 90g icing (confectioners’) sugar
- 115g cornflour (cornstarch)
- 90g brown rice flour
- 60g ground almonds
For the filling:
- 25g butter, melted
- 250g light brown sugar
- 150g golden syrup
- Zest of 1 lemon
- 3 eggs
- 225g pecan halves
- Pre-heat the oven to 180C / 350F. Line a 12 x 9 inch tin with baking parchment.
- Put all the ingredients for the base into either a food processor or the bowl of a stand mixer. Blend until you have a soft, sticky but pliable, dough.
- Scoop the dough into the prepared tin and spread it out evenly using your hands.
- Bake for 15 minutes, until golden and firm to the touch. Leave to cool completely in the tin.
- Once the base is cool, make the filling. First, spread the pecan halves evenly over the base.
- Put the melted butter into a mixing bowl with the sugar, golden syrup, lemon zest and eggs. Beat with a whisk until combined. Carefully pour over the pecans.
- Bake for 20 minutes, then cover with a piece of baking parchment or foil to prevent the edges from browning too much and bake for a further 10-15 minutes, until the syrup in the middle is completely set.
- Leave to cool in the tin before removing and cutting into pieces.
Adapted from Honeybuns