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:

Quickview
924k Calories
12g Protein
60g Total Fat
82g Carbs
8% Health Score
Limit These
Calories
924k
46%

Fat
60g
94%

  Saturated Fat
25g
161%

Carbohydrates
82g
28%

  Sugar
40g
45%

Cholesterol
229mg
77%

Sodium
300mg
13%

Alcohol
1g
11%

Get Enough Of These
Protein
12g
26%

Manganese
1mg
84%

Selenium
28µg
41%

Vitamin B1
0.61mg
40%

Folate
115µg
29%

Vitamin B2
0.48mg
28%

Vitamin A
1396IU
28%

Copper
0.46mg
23%

Phosphorus
225mg
23%

Iron
3mg
21%

Vitamin B3
3mg
17%

Fiber
4g
17%

Zinc
2mg
15%

Magnesium
54mg
14%

Vitamin E
1mg
12%

Vitamin B5
1mg
11%

Vitamin D
1µg
9%

Calcium
82mg
8%

Vitamin B6
0.15mg
8%

Potassium
265mg
8%

Vitamin B12
0.4µg
7%

Vitamin K
4µg
4%

covered percent of daily need
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