Sunday sweets – Butterscotch pecan pie

Posted on: May 9th, 2010 by admin 2 Comments

Been so busy with the new job this month has really been about the Sunday sweets hey?  It’s OK because everyone loves a treat, but look out for some mid-week meals this week, some healthy not so sweet ideas.  In the mean time, here’s a special one for Mother’s Day.  It’s a good time of year for baking for everyone these days.  Getting cooler for the autumn people and it’s still not really warm here up north.

So let’s bake something I wish I could bake for my Mum today.

Butterscotch Pecan pie

There are quite a few ways to make pecan pie.  The inclusion of brown sugar and cream in the recipe are what make the butterscotch.  A lot of American recipes use corn syrup, but we prefer the versions that use golden syrup.  Don’t be disheartened if you can’t find golden syrup in your neighbourhood, do substitute corn syrup, things will work out just as tasty.  Also a lot of recipes use butterscotch chips- which are gross.   No offense.

Makes 1 Pie

For the filling

  • 1 c whipping cream
  • 2/3 c caster sugar
  • 1/3 c brown sugar
  • 2/3 c  golden syrup or corn syrup
  • 1/2 tsp vanilla extract
  • 2 eggs, beaten
  • 50 g butter, melted
  • 1 c pecans (we like ours roughly chopped as per the pioneer woman’s suggestion but you can use half pecans for a classic look)

Prepare the dough according to the basic recipe, bake blind and then keep the oven at 180ºC (350ºF).

Put all ingredients except the pecans together in a saucepan.  Heat gently, just so the golden syrup turns more liquid and the mixture is easy to pour.  Sprinkle the pecans on the pie base then pour the butterscotch filling over top.  Don’t be alarmed if your pecans rise to the surface- this is good.  Bake for 40 – 50 minutes, minding the pastry edges and the pecans, you may need to cover with foil to stop them getting to dark.

The pie should be a little jiggly when it comes out.  Not too much, but a little so it can set at room temp later for the perfect consistency.  This is a little ambiguous I realise, just bake until more set than when you popped it in the oven and not completely firm.  The pie needs to set for at least 3 hours, but it is best to leave it over-night.  The next day it will be perfection.

Happy mothers day Mums.  I know you (Mutti) would say ‘oh decadent, I’ll only have a sliver’ but I’d make sure your sliver was a substantial quarter of pie.  You deserve a treat.

This recipe is our own, but it comes from a mix of Leila Lindholm’s and the Pioneer Woman’s.   Pecan pie is originally from southern USA, often including additions like bourbon and chocolate.  It is a thanksgiving tradition, but why not give thanks all year round?

Song for this recipe:

“Ruler of my heart” – Dirty Dozen Brass Band feat. Norah Jones Norah Jones, Robert Randolph & The Dirty Dozen Brass Band - Medicated Magic - Ruler of My Heart

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2 Responses

  1. YUM.

    “The pie should be a little jiggly when it comes out.” Hehe. I would get jiggly with it. In fact, I would probably MARRY this pie. Noms.

  2. admin says:

    pah ha I know- jiggly, but how else can you describe that texture? I thought about it a long time! XO

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