Learn how to make the great American classic Pecan Pie, with a quick video tutorial!
Well, it goes back to the story of this website.
This great big wonderful online world known as the internet.
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From Denmark to Iceland, Mongolia (seriously!)
to Argentina, and many from my home country of Australia.
And many MANY from America.
I put that down to my taste in food.
Southern Fried Chicken swoon.
Fall apart brisket makes me want to cry.
Im a disgrace to my country because I regularly declare that America does the BEST burgers in the world.
Be still my beating heart.
The glorious nutty pecans, that caramely-custardy filling.
That flaky buttery pastry.
Its heaven in the form of a pie.
And it all starts with the pie crust.
Sure, go ahead.
I dont even know if we can get store bought pie crusts here in Australia, Ive never looked.
When I make pie, its always entirely from scratch.
I know there are recipes out there that swear by using shortening in pie crusts to make them flaky.
But the fact is, it just doesnt addflavour.And using only butter still yields a fantastically flaky crust.
So I opt to stick with butter.
So all butter it is.
And my food processor.
To make it quick work.
(Below recipe)
As for the pecans.
Well, its hard to go wrong with these nuts.
Except one little tip.
Gotta toast the nuts that go INTO the filling.
It really truly brings out the flavour.
I promise you wont regret the extra 3 minutes it takes to do this before you chop them up.
Keep a handful of them whole to decorate the top.
No need to toast these ones.
Unless you dont want to decorate your pie.
Just go ahead and toast and chop them all.
The Filling is pretty straight forward.
Oh and bourbon, if you want to keep it real.
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Though if not, just leave it out.
And Im serious here you gotta let it cool COMPLETELY in order for the filling to set.
Now is not the time.
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How I love thee.
I may not be a Star Baker.
My pie crust looks… err… rustic.
There are more perfect looking ones out there.
But its buttery and flaky, crumbly and delicate, just as it should be.
That filling is set but its soft and custardy.
And those pecans are so… well, pecany.
Its obscene how much of this I can inhale in one sitting.
