Anyway if you read my post on the fudge you’ll already know I didn't because I had tonsillitis. I had to cancel Thanksgiving. I had plans to host my American friend, who moved here early last year, and my friends who are half American.
I was feeling very sorry for myself that weekend. Not that anyone really wants to know, but my throat was so swollen I looked like I had no neck. It was awful!
Then I thought I would make it for Christmas dinner dessert, but because Christmas Eve was chaotic (long story) I didn't make it the day before and couldn't be bothered to make it the day of. A problem I had most of the holiday season.
I had 200g of pecans sitting in my cupboard waiting to be used. There are numerous ways I could have used them up. However I thought I’d stick with the original plan.
So, as I finally get to the point, here is the Salted Pecan Fudge Pie I made for absolutely no other reason then because I could.
I’m not very good with pastry. I’m not terrible, but there is definite room for improvement. Needless to say I get a little anxious every time I make my own pastry. However I needn't have worried as it turned out well, as did the filling!
I do like pecans, they are probably my favorite nut. It's a wonder why I have never even tried a pecan pie nor made one before now. This particular version is super sweet and I don’t think I could manage more than a small slice. Overall though I was very pleased with my efforts! Enjoy!
Sweet Shortcrust Pastry
250g plain flour, plus extra for dusting
50g golden icing sugar
a pinch of salt
135g butter, straight from the fridge, cubed (small)
1 medium egg, beaten
2-3 tbsp milk
Sift the flour, sugar, and salt into a food processor. Add the butter and pulse until the mixture looks like breadcrumbs. Add the egg and milk (start with 2 tbsp and only add a third if needed) and pulse until the dough comes together. Lightly dust your worktop with flour and very quickly knead the dough into a ball. Handle as little as possible as not to melt the butter. Wrap in clingfilm and chill for at least 30 minutes before using.
Lightly dust your worktop with flour and roll out the pastry to about 3mm thick and line your tart tin with it. Make sure the edge of the pastry stands just a little bit above the rim. Trim the edges and prick the base with a fork. Chill in the fridge for another 30 minutes to help prevent shrinkage.
Preheat the oven to 200C/fan180C/gas6 and place a baking sheet in the oven to heat up. Take the tin from the fridge and line with baking paper and baking beans. Place on top of preheated baking sheet and bake for 20 minutes. Once the time has passed remove the paper and beans and bake for a further 5-10 minutes until the pastry is dry. Set aside.
Salted Pecan Fudge Pie
100g pecans, chopped plus 80-100g pecan halves
100g soft light brown sugar
200ml double cream
1 tsp salt, flakes
2 medium eggs, beaten
3 tbsp apricot jam, warmed
Spread the chopped pecans evenly over a baking sheet and lightly toast, in the already heated oven, for 8-10 minutes. Watch them closely they can burn easily. Set aside.
Reduce the oven to 180C/160Cfan/gas4. Place the sugar, butter, and cream in a saucepan over a low heat, stirring until the sugar is dissolved. Cool slightly before adding in the toasted pecans, salt, and eggs.
Pour into the pastry case and arrange the pecan halves on top in a circular pattern. Bake in the oven on the hot baking sheet for 25-30 minutes.
When the pie comes out of the oven gently heat the jam in a small saucepan and brush the top of the pie with the jam to give it a shiny glaze.
Serve with whipped cream or ice cream or eat on its own!