Pecan Pie
Makes 1x 24 cm pie – or several small tartlets
| Ingredients | |
| 1 tin | condensed milk |
| 125g | butter |
| 60g | golden syrup |
| 5ml | vanilla essence |
| 300g | pecans, roughly chopped |
Add all the ingredients into a medium size saucepan – sir over low heat to melt the butter – DO NOT BOIL THE MIXTURE. Remove from the heat, cool and fill the tartlet cases.
1-2-3 Cookie dough
CHEF’s TIP: Use this very easy sweet dough recipe to line any tartlet cases for sweet tart fillings. The left over dough can be kept in the deep freezer for 3 months.
| Ingredients | |
| 125g | sugar |
| 250g | butter |
| 375g | cake wheat flour |
| 1 ea | eggs |
| 2,5ml | vanilla essence |
Method:
- Cream the butter and sugar until smooth and light.
- Gradually add the lightly beaten egg.
- Add the flour and mix to incorporate
- Rest the dough for 30 minutes in the refrigerator.
To put the tartlets together, line tartlet cases with 1-2-3 cookie dough, fill with pecan filling and bake at 160°C for 20 minutes or until light brown in colour.
