LOOK OUT PECAN PIE RECIPES

Steps:

• Heat oven to 375°F; place cookie sheet in oven to preheat.
• In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
• Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

Steps:

• Preheat oven to 160 ° C.For the pastry:Mix all the ingredients together with an electric whisk that can be used for dough.Flour a surface and knead the crumbly, combined mixture until it has a smooth dough-like consistency. Wrap the dough ball in cling wrap and refrigerate for 20 minutes.Knead the dough again, and either roll it out into a thin layer or pull pieces off and press into a small-medium pie tin (a foil pie tray works well.) Prick the base with a fork and set in the fridge for another 10 minutes.Place a sheet of baking paper over the dough-layered tray, and put uncooked rice or baking beans on top as a weight.Blind bake for 10 minutes.For the filling:Place all ingredients (except the pecan nuts) in a bowl and mix using an electric beater, until creamy but still runny in consistency.Take the pre-baked pastry crust out the oven and remove the baking paper and rice/beans. Scoop the filling on to the pastry layer until it is about ½ – ¾ full. Arrange the pecan nuts on top of the mixture.Bake for 30 – 35 minutes or until golden-brown. Check after the first 20 minutes.Recipe reprinted with permission of StuffedFeeling. Look out for more recipes here.