pecan pie

[tielan]

Pecan pie isn't a big thing in Australia, but I've always liked it when I can get it. A local shop that opened in the last couple of years sold a really lovely little pecan tart, and then stopped selling it about six months in (probably not enough demand).

I've been looking for a replacement. If necessary, a home-made one.

I had a 30th birthday party to go to for one of the hockey girls and while it didn't say to bring your own food (bring your own alcohol if you wanted something a little specialised) I thought I might bring something sweet.

So I went looking for a recipe, and found one in Donna Hay's "basics, book 2"



Thoughts, Notes, Adjustments:
I didn't make the pastry case, just used bought puff pastry and blind baked it.

It was tasty, but the filling was too eggy for my tastes: more custard than almondine. My sister disagreed and thought it was perfect - just right. In spite of that, I probably won't make it again, but go looking for a recipe that suits my tastebuds and texture preferences.

Actually, I think that the 'almond tarts' in the same cookbook might be more what I'm looking for. Either that, or the recipe that was on the side of the puff pastry packet...

Comments

[oracne]

I love pecan pie. Pecans are my favorite nuts. When I was little, we had a pecan tree in the yard for a little while.

[minoanmiss]

How about taking out 2 of the egg whites? They carry the 'eggy' sulfurous taste. Leaving mostly yolks should leave richness without excessive edginess.

[valoise]

It seems strange to see cream in a pecan pie filling. I usually find pecan pie a bit too sweet, but in the US it's really a staple in fall and winter holiday family gatherings.