This little slice of humble pie is brought to you from Michel Roux's cookbook: Pastry.
If you're the type that makes new years resolution and yours was to lose weight or eat healthy ... then ... WAIT!
Don't go yet.
Are you sure I can't tempt you?
This pecan pie is anything but humble - it's an ooey, gooey, sticky delight filled with nutty goodness.
Rich, sticky and sweet and don't even get me started on the smell.
I didn't stop at just one large pie - I went as far as making 4 mini ones, too.
I just feel so much better eating 4 mini ones than 4 slices of the large pie, slowly watching the slices disappear.
Although, the 4 mini ones equate to a whole ... so, yes, I know my logic is flawed.
It's definitely not for the calorie conscious ... but, it's just SO GOOD!
You know, one little slice won't hurt ...
And, if you decide to help yourself to another; I promise I won't judge you.
I've been there.
Don't worry, we'll keep this just between us ;)
THE RECIPE: Serves 8
For the pate sablee pastry:
250g plain flour
200g butter, cut into small pieces and slightly softened
100g icing sugar, sifted
A pinch of salt
2 egg yolks
For the filling:
230g butter, softened
80g maple syrup
150g caster sugar
330g shelled pecan nuts
50g plain flour
For the pate sablee pastry:
Heap the flour on the work surface and make a well. Put in the butter, icing sugar and salt. With your fingertips, mix and cream the butter with the sugar and salt, and then add the egg yolks and work them in delicately with your fingertups.
Little by little, draw the flour into the centre and work the mixture delicately with your fingers until you have a homogenous dough.
Using the palm of your hand, push the dough away from you 3 or 4 times until it is completely smooth. Roll it into a ball, wrap in cling film and refrigerate until ready to use.
For the pie:
Roll out the pastry to a round, 3mm thick, and use it to line a lightly greased 20cm diameter (2.5cm deep) flan ring. Chill for at least 20 minutes.
Preheat the oven to 180C/Gas 4. Prick the base of the pastry case. Bake the case blind for 20 minutes. Remove the beans and paper and return the pastry case to the oven for 5 minutes. Unmould and place on a wire rack. Lower the oven setting to 170C/Gas 3.
For the filling, work the butter, maple syrup and sugar together in a bowl using a whisk until creamy. Incorporate the eggs one at a time, working each one in with the whisk before adding the next.
Set aside about 100g of the best pecan halves; coarsely chop the rest. Mix the chopped pecans and the flour into the filling, taking care not to overwork the mixture.
Pour the filling into the cooked pastry case. Arrange the pecan halves on top and bake in the oven for 20-25 minutes until the surface in golden brown and the top feels firm to the touch.
Lift off flan ring and leave the pie to cool until warm before slicing and serving.
Pastry by Michel Roux is published by Quadrille.
All text © Quadrille.
*Disclosure: Recipe has been posted with permission.