I suppose we could say this has become my signature dessert after all these years making & eating it and it’s definitely one of my favourite. Rich, buttery, bourbonny & nutty goodness. This is the ultimate indulgence and is totally worth it. Serve it with a nice ice-cream or custard to get the balance right on the palate. INGREDIENTS & METHOD FOR THE PIE CASE: 750g flour 375g cold butter 250g caster sugar 4 eggs Grate the butter Mix with the flour & sugar until bread crumbs form Add the eggs Mix to form the dough Wrap in cling film & place in the fridge for 1 hour Take out of the fridge Knead the dough a little Roll out 1cm thick on a floured work surface INGREDIENTS FOR THE MIX: 320g pecan nuts 180g maple syrup 320g beurre noisette (or nut butter) 240g brown sugar 5 eggs 1 tea spoon of vanilla essence 15ml Jack Daniels METHOD FOR THE BEURRE NOISETTE: Slice 320g of salted butter Add the butter into a pan Heat it gently & whisk it as it melts, be careful not to let it burn Once the butter is brown with a nice nutty aroma, take it of the heat Let it cool down a little bit before to add to the mix METHOD FOR THE MIX: Mix the eggs, maple syrup, vanilla, beurre noisette & sugar together with a blender Add in the pecan nuts, hold on enough nuts to decorate the top of the pie (I personally keep 24 of the nicest, unbroken nuts) Blend up again with the pecan nuts Pour the mix into a pie case Place the nuts you saved on top of the pie mix Cook at 160C° in the oven for 40/60 minutes Cut the pie in 12 portions (or in desired size) Serve it with pecan & praline ice-cream or with custard Add a couple of candied pecan nuts (optional) CANDIED PECAN NUTSINGREDIENTS: Based on a full batch (you can store the leftover pecans in an airtight container for up to a month) 75g granulated sugar 75g light brown sugar 1tbsp ground cinnamon 1tbsp salt 800g unsalted pecan halves 1 egg white2 teaspoon of vanilla extract 1 teaspoon of water METHOD: Preheat oven to 160C° Line up a large baking sheet with parchment paper & set aside In a medium bowl, add sugars, cinnamon & salt Whisk until combined & set aside In a large bowl, whisk the egg white, vanilla & water together until frothy Add the pecans & toss gently until the pecans are coated Add the sugar mixture & toss until pecans are covered Spread the pecans out in a single layer on baking sheet Bake for about 40-45 minute 15 minutes The sugar mixture will harden on the pecans Remove from the oven & let the pecans cool on the baking sheet Enjoy P WINE PAIRING: A couple of years ago, Patrick & I had the honour of welcoming renowned food & wine writer Fiona Beckett in Galway, for a cheese, dessert and wine pairing event. We chose to serve Pat’s pecan pie which Fiona chose to pair with an Otima 10-year-old tawny Port from Warre’s, the most exquisite Port I have ever tasted. The result was just an explosion of flavours which simply made you to want more and more! A ripe & rich tawny with nutty aromas, loads of caramel, honey & dried fruits and a long finish. If you can’t find it at your local wine shop, try to ask for a vintage port with similar flavours or for a Madeira. Enjoy Rebecca
