American pecan pies
American pecan pies might be just the American recipe you are searching for. For $1.71 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This dessert has 695 calories, 12g of protein, and 40g of fat per serving. This recipe serves 6. It is brought to you by BBC Good Food. Head to the store and pick up bourbon, pecans, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. 79 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 57%, this dish is solid. Users who liked this recipe also liked Pastelitos De Carne (Central American Meat Pies), Native American Toasted-Pecan Soup, and Li'l Pecan Pies.
Servings: 6
Preparation duration: 40 minutes
Cooking duration: 25 minutes
Ingredients:
2 tbsp bourbon
50g butter, melted
4 large eggs
2 tbsp golden syrup
85g light muscovado sugar
175g pecans halves
300g plain flour
50g caster sugar
1 tsp vanilla essence
150ml whipping cream
Equipment:
oven
baking pan
Cooking instruction summary:
Heat oven to 190C/fan 170C/gas 5. Work the flour, butter and sugar together with your hands until well mixed, then press onto the base and up the sides of six 10cm fluted tart tins. Put on a baking tray. Reserve 36 pecan halves and roughly chop the rest. Beat together the eggs, sugar, syrup, vanilla, bourbon, melted butter and chopped pecans, and spoon into the tart cases. Top each one with 6 pecan halves, then bake for 20-25 mins until golden and set. The filling will rise up as it bakes, but will settle back as it cools. You can make these 2 days ahead and freeze for up to 2 months.If you fancy a double shot of bourbon, serve the pies warm topped with this iced bourbon cream. Beat the whipping cream with the golden syrup and bourbon until softly stiff, then turn into a rigid container and freeze for up to 1 month. Serve straight from the container like ice-cream, or leave to soften for up to 15 mins for a softer, creamy version.
Step by step:
1. Heat oven to 190C/fan 170C/gas
2. Work the flour, butter and sugar together with your hands until well mixed, then press onto the base and up the sides of six 10cm fluted tart tins. Put on a baking tray. Reserve 36 pecan halves and roughly chop the rest. Beat together the eggs, sugar, syrup, vanilla, bourbon, melted butter and chopped pecans, and spoon into the tart cases. Top each one with 6 pecan halves, then bake for 20-25 mins until golden and set. The filling will rise up as it bakes, but will settle back as it cools. You can make these 2 days ahead and freeze for up to 2 months.If you fancy a double shot of bourbon, serve the pies warm topped with this iced bourbon cream. Beat the whipping cream with the golden syrup and bourbon until softly stiff, then turn into a rigid container and freeze for up to 1 month.
3. Serve straight from the container like ice-cream, or leave to soften for up to 15 mins for a softer, creamy version.
Nutrition Information:
covered percent of daily need
