My husband, Garith, went to a friend’s house last weekend for a good old-fashioned LAN…so a whole bunch of guys get together and play computer games against each other till the early hours of the morning. So I decided, as they need to keep their sugar levels up that I would make a delicious and traditional pecan nut pie. What better book to turn to than Justin Bonello’s new cookbook – Cooked in the Karoo.
My husband kindly saved or stole me a piece so I could taste my creation and I say say…yum! It is a recipe I will be keeping to make again soon!
As I am sure you have noticed by now, I can’t just follow a recipe blindly, I need adapt it and make it more to my taste. I did exactly that with Justin’s recipe. Below is how I adapted it and also a few tips from my side.
My tips and variations of Justin’s recipe:
- Don’t forget you need to rest your pastry in the fridge for about an hour…this is very important. It allows the glutens to relax and means that your pastry won’t shrink or loose its shape. I came across Matt Preston’s pastry tips and they are awesome – click and check them out!
- If you do not have a 23 cm dish, then you can use a 22 cm one, the mixture will fit, you will just have left over pastry which is not really a problem.
- I used baking beans to blind bake mine – if you want to do this then you need to bake for at least 15 – 20 mins and not the 10 that Justin suggests. As my sides were perfect but the bottom was still raw.
- If you let the sweet egg mixture stand for a while (which I don’t recommend) then you must beat it again before pouring it into the dish with your pecan nuts because all the brown sugar sinks to the bottom and becomes separated from the rest of the mixture.
- I like my pecan nut pie to have lots of pecan nuts so I adapted Justin’s recipe slightly to include alot more pecan nuts.
- Also remember to save some to place on the top once you have added the sweet egg mixture…as this just makes it look pretty 🙂
- This pie is also best made the day before you want to eat it as it gives the pie time to set properly and also develop those sweet caramel flavours a little more.
P.S my husband took the gorgeous photo below as I had to run out and buy goodies for a friend’s baby shower. I think I have trained him well as he took an awesome photo.
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