One of the desert favourites on a Karoo farm stay is Pecan Pie. Especially if nuts are grown on the farm. Bakers have been asked, actually begged, to give it to everyone who has tasted it. So here it is. It has an indecent amount of butter (margarine can also be used) in it, but now and then it is such a joy to eat something so decadent and mouth-watering that, oh what the hell, just do it! It’s usually served with lightly whipped cream otherwise you can also serve it with ice cream.
PECAN PIE
Pastry
300-gram Flour
3 level teaspoons of Caster sugar
210 gram Butter (or marg)
Rub well together (you can also use a food processor)
Keep 1/3 aside
Line a tart dish, sides as well
Filling
1 tin Condensed milk
2 Tablespoons Syrup
1-2 Tablespoons Vanilla
100 grams of Pecan nuts (or walnuts)
125 grams Butter (or marg)
Melt topping ingredients in a pot – DO NOT BOIL
Allow to cool slightly and add nuts
Pour over pastry in the dish
Crumble the remaining pastry over the filling
Bake at 180 deg for +- 35 minutes until brownish
If there is anything left afterwards it can be put out at breakfast the next morning and there will always be a few who can’t resist a small piece with their coffee. Utterly indulgent!
