00:13hello there folks and a very warm festive welcome back to what's for tea and it's lovely to see you
00:20all again and i hope that i find you very well indeed and today i made this delicious pecan pie
00:26this was a video request from a subscriber in the usa a pecan pie isn't something we'd typically have
00:33here as a festive treat in scotland but i know it's you know hugely popular in the state so i
00:40just
00:40thought i'd give it a go and i hope that i did you proud and yes this was absolutely delicious
00:46i will
00:46put on the screen as we go what i'm using but you'll find all of the ingredients down below in
00:52the description box just in case you want to give it a go for yourself so let me go and
00:56show you how
00:57i put this one together so you'll need some short crust pastry so this is the one that i'm using
01:02here
01:02but if you're any good at your own short crust pastry do give it a go and make your own
01:07i am terrible at
01:08pastry so i am using this one here so i've just taken mine out the box and got out the
01:14plastic
01:14that it was in i'm just going to roll this out onto my work surface i'm going to measure my
01:19tin
01:19against the pastry because i do want a couple of inches all the way around overlap because we're
01:25going to fold that under so i'm just going to use my rolling pin just to get me the size
01:29that i need
01:30and i wanted more of a square so i'm going to take a strip off the side and just attach
01:35it to the bottom
01:35then roll it over again and it will be good as new like i said i did want more of
01:40a square just to make
01:41sure that it's nice and even all the way around i am using a nine inch tin just in case
01:48you want to
01:49use the one that i am using then just carefully get your backing paper off and then lift your
01:54pastry up at the sides gently pat this into place just so that it's nice and flush with the sides
02:00of
02:01your tin and the inside and i'm just going to go around with my scissors just make sure you've got
02:06a good inch or two hanging over because like i said we are just going to tuck this under and
02:12that's
02:12going to give us a nice crust on the top so just very gently lift this up and fold it
02:18underneath
02:18all the way around just take your time with this but it doesn't take you long at all just be
02:24very
02:24careful that you don't rip or tear your pastry or put any holes in there so i was quite happy
02:30with this
02:31i'm going to do a wee bit of crimping on the top which is very easy just like this all
02:36the way around
02:37just take your time you don't have to do this but i just wanted it looking a wee bit fancier
02:42than normal then once you're finished you will want to get this into the freezer for a good couple
02:48of hours you want you know try and set this solid because your filling is going to take a lot
02:53longer
02:54to cook than what your pastry will so you do want that nice and cold a couple of hours then
03:00once your
03:00pastry is frozen you can go ahead and do your filling so i've got some golden syrup if you don't
03:05have
03:06golden syrup you can use light corn syrup or even dark corn syrup whatever you prefer so pop that
03:13straight into your bowl and then i'm also going to add some sugar i am adding castor sugar but ordinary
03:18white granulated sugar will do and then melt down some butter i am using unsalted butter but you can
03:25use salted butter if you prefer i'm also going to add a couple of teaspoons of vanilla extract as well
03:32and then three medium eggs these are large eggs in the usa and canada and then about half teaspoon of
03:39salt as well just to balance out all that sugar that is in there you want to grab yourself a
03:46whisk
03:46and just make sure these ingredients are really well combined do spend a wee bit of time making sure
03:51this is very well combined and nice and smooth then you can get your pastry out of the freezer
03:58and i'm going to add into the base some roast pecans which i've just chopped quite finely so get those
04:04straight into your base and then we're going to add the liquid to the top and when you add the
04:09liquid
04:10to the top all those lovely pecans will rise to the surface do this nice and slowly just to make
04:16sure
04:17it's nice and even all the way around
04:23the last thing i'm going to do is add some more pecan halves just to the top you don't have
04:28to do
04:28this this is completely optional and these ones aren't toasted because they will toast in the oven
04:35anyway with the heat of the oven so i'm just going to add these to the top and i think
04:39it makes it look
04:40ever so pretty as well so if you do have the pecans i do recommend doing this just to finish
04:46it off or
04:47pecans however you like to see it so yeah you want to get this into the oven you want to
04:52start off with
04:53quite a high temperature so it's 425 f for about 15 minutes and then lower your temperature to 350 f
05:02for
05:03about 30 to 35 minutes and it will look something like this it should have a slight wobble in the
05:10middle and be puffed up in the center just like this and you will want to let this cool completely
05:16in the tin for about three hours before you cut into this or it will be too loose and your
05:22center will be
05:23too runny but once it's completely cooled and chilled even you can pop this into the fridge to let it
05:30cool
05:30quicker if you prefer get this out of your tin and you just want to grab a nice slice from
05:37this
05:37and apparently it's traditional to serve this with cream or whipped cream so i've got the cream in the
05:43tin so i'm just going to use some of that let me tell you this is absolutely delicious it reminds
05:49me
05:49slightly of caramel tart but it's a wee bit of a different texture it's you know it's got a looser
05:55texture than a caramel tart but it's got a very similar flavor and yeah one i've never tried before
06:01and one i found very easy to do and i can understand why this is so popular i think this
06:08is very popular
06:09around about thanksgiving so yeah wee bit of cream on the top so let me know is this something you
06:15make
06:15or have i you know if i made it the way that you make it or have i done something
06:19completely wrong
06:20do let me know in the comments down below but thank you very much for watching if you're still
06:25here and a huge thank you as usual to the supporters of the channel over on my patreon page and
06:32to the
06:32channel members here on youtube as well for you all for watching for those that share the videos
06:37for those that have left me a super thanks donation or bought me a coffee using the buy me a
06:43coffee
06:44link and i will catch up with you during the week back here on what's for tea so until i
06:49see you again
06:49take care of yourselves and bye for now bye now
