Recipe
Pecan pie, in coffee cups
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 h 50 min
- Serves
- 8 slices
Ingredients
Crust
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115 g) cold butter, cubed
- 3 to 4 tablespoons ice water
Filling
- 3 large eggs
- 1 cup (200 g) light brown sugar
- 3/4 cup (180 ml) cane syrup or dark corn syrup
- 4 tablespoons (55 g) melted butter
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 cups (150 g) pecan halves
Method
- Rub the cold butter into the flour and salt until it looks like coarse crumbs, then stir in the water a spoonful at a time until the dough holds together.
- Press the dough into a disc, wrap it and chill for 30 minutes.
- Heat the oven to 350°F (175°C). Roll the dough out, lay it in a 9-inch pie dish and crimp the edge.
- Whisk the eggs, brown sugar, syrup, melted butter, vanilla and salt until smooth.
- Scatter the pecans over the crust and pour the filling over them.
- Bake for 50 to 55 minutes, until the centre is just set and only wobbles a little.
- Cool for at least two hours before slicing.
