Pecan Pie - Chef Recipe by Brad McDonald
Pecan Pie - Chef Recipe by Brad McDonald

Pecan Pie - Chef Recipe by Brad McDonald


Ingredients

“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
3 eggs
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

Method

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.


More Recipes

Peach Crumble

Serve with cream or mascarpone and your favourite icecream.

Mixed Meat Grill

This is a slightly more posh version, using fillet and T-bone, but if the mention of bacon and sausa...