Thanksgiving Recipe: Pecan Pie

Along with roast turkey and sweet potato casserole, pecan pie is a staple of Thanksgiving tables across America and beyond. Just like pumpkins, the key ingredient in the holiday’s other signature pie, pecans are harvested during the autumn, meaning November is the perfect time to whizz them up into a delicious dessert. But how to master the pudding? Mayfair restaurant Kitty Fischer’s has shared its classic recipe below, sure to impress your guests during celebrations this week.

How To Make The Ultimate Pecan Pie

Where Did Pecan Pie Originate?

Pecans are native to North America, and it’s thought the pecan pie originated in Texas. The first recipe for pecan pie appeared in a church charity cookbook from 1898, but it wasn’t until the 20th century that the dessert became popular outside of the state.

Early recipes used a darker sugar-based syrup or molasses, but later this was widely switched for Karo syrup (made with corn). In fact, Karo syrup played a key role in the pie’s evolution, publishing a recipe for the new-age version on its labels in the 1970s.

Recipe: Kitty Fischer’s Pecan Pie

Ingredients:

For the pastry

• Plain flour 
• Sugar 
• Butter 
• Eggs 

For the filling

• Butter 
• Dark brown sugar 
• Golden syrup 
• Eggs 
• Vanilla extract 
• Salt 

For the candied pecans

• Pecans 
• Water 
• Sugar 
• Frying oil 

Method:

Prepare the pastry

1. Roll out the pastry dough and fit it into a greased tart tin. 
2. Chill the pastry-lined tin in the refrigerator for about 15-20 minutes. 
3. Preheat the oven to 180°C (356°F). 
4. Add baking beans or pie weights to the pastry to prevent it from puffing up. 
5. Bake for about 15-20 minutes, or until the edges start to turn golden brown. 
6. Remove from the oven and let it cool slightly. 

Make the filling

1. In a mixing bowl, whip the butter and dark brown sugar until smooth and creamy. 
2. Gradually add the golden syrup, mixing until well incorporated. 
3. Add the eggs one at a time, mixing after each addition. 
4. Stir in the vanilla extract and a pinch of salt. 

Bake the pie

1. Pour the prepared filling into the partially baked pastry shell. 
2. Increase the oven temperature to 200°C (392°F) and bake for 10 minutes. 
3. Lower the temperature to 140-150°C (284-302°F) and continue baking for 30-40 minutes, or until the filling has set with just a slight wobble in the centre. 

Prepare the candied pecans

1. In a saucepan, combine water, sugar, and heat until dissolved. 
2. Add the pecans and cook until the syrup thickens and coats the nuts. 
3. Remove the pecans, allow them to cool slightly, and then fry them in hot oil until crisp. 

Finish the pie

1. While the pie is still warm, add the candied pecans on top. 
2. Allow the pie to cool completely before serving for best results. 

Recipe from Kitty Fischer’s