The Hummingbird Bakery strikes again. This time, Brother James was having a BBQ and I offered to make the desserts. Suddenly, I had the mammoth task of making a Mississippi Mud Pie, a Pecan Pie and a Lemon Meringue.
The Mississippi Mud Pie was a triumph, as usual, and that had nothing to do with my baking skills, and everything to do with the oodles of chocolate, syrup, sugar and cream involved.
The Lemon Meringue is one of Mr T’s favourites and his mum makes a cracking version so I was a bit worried about this. I needn’t have. Phew. I’ll share the recipe later in the week.
And the Pecan Pie? Turns out it’s T3’s fave pie so I was already on to a winner there. The original recipe uses Hummingbird’s revolting pastry which I abandoned long ago, in favour of pre made frozen shortcrust. As I always say, if it’s good enough for Mary Berry… The recipe also specifies dark corn syrup, which, if you don’t live in the States, is bloody hard to find. You can order it off Amazon, but really, I’m not that fussed, so I improvised with golden syrup and maple syrup.
- Readymade shortcrust pastry (I used JusRol, pre-rolled and one sheet is enough)
- 200 caster sugar
- 250 ml golden syrup and maple syrup (I substituted like weights)
- 1/2 tsp salt
- 3 eggs
- 60g unsalted butter
- 1/4 tsp vanilla extract
- 100g pecan nuts, chopped
- Whole pecans to decorate
First up, preheat the oven to 170C. Roll out your pastry, and pop into your pie tin.
Put the sugar, corn syrup and salt in a large saucepan over a medium heat. Bring to the boil, remove from heat and leave to cool for at least 10 minutes.
In a separate bowl, whisk the eggs and slowly pour the warmed syrup (warm NOT hot!!! Otherwise you’ll have sweet scrambled eggs. Barf) into the eggs. Add the butter and vanilla and stir until blended thoroughly.
Put the chopped nuts into the pastry case and pour the syrup mixture over the top. My mixture was very very runny, so I popped the whole pecan nuts around the edge to decorate as best as I could, but there was definitely some sinkage…
Bake for 50-6o minutes or until the pie has reached a deep caramel colour.
I baked this the day before, but, in my humble opinion, this is best served hot, with fresh custard or a generous scoop of ice cream. Because I’m an idiot, I didn’t take a photo of the finished thing, but it sort of, kind of, maybe looked a little bit like the one from Hummingbird Bakery at the top…