“I learned the trick to this very simple recipe from my father. He chops the nuts, which means that, when served fresh, the top crust creates a crunchy, chewy, almost nougat texture that you just don’t get with other pecan pies.” ~ Brad McDonald.
1/2 quantity of Pie Crust
150 g caster (superfine) sugar
75 g unsalted butter, melted
240 g Karo dark syrup
A pinch of salt
3 Tbs bourbon
150 g pecan nuts, chopped
Roll out the pastry on a lightly floured surface to 3mm (1/8 inch) thick. Use to line a 23cm (9 inch) pie plate, trimming off the excess. Chill thoroughly or, for an even better result, freeze.
Whisk together all the remaining ingredients except the pecans. Stir in the nuts and pour the mixture into the pastry case. Place in an oven heated to 190°C and bake for about 40 minutes, until set in the middle. Serve the pie warm or at room temperature.
Credits: This is an edited extract from Deep South by Brad McDonald published by Quadrille $45 and is available in stores nationally.
Photo Credits: This is an edited extract from Deep South by Brad McDonald published by Quadrille $45 and is available in stores nationally.