Pecan Pie Recipe
When freshly made, this pie is crisp on the outside and soft in the middle. Over time the outside of the meringue softens and the pie becomes more cake-like. We like to top the pie with a generous amount of whipped cream and a sprinkling of grated chocolate.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
22 (84g) Jatz biscuits
120g (1 cup) pecan halves
3 large egg whites (we use eggs with a minimum weight of 59g)
166g (3/4 cup) caster sugar
300ml thickened cream
1 tablespoon icing sugar
Grated chocolate, to serve
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Grease the base and side of a 20cm springform pan and line pan with baking paper. © exclusivelyfood.com.au
Place Jatz biscuits in a food processor and process until finely crushed. Empty crushed biscuits into a medium bowl. Process pecans just until finely crushed (don't process for too long or the nuts will begin to form a paste). Add pecans to bowl with biscuits and stir to combine.
Using an electric mixer or electric hand-held beaters, whip the egg whites in a large bowl until soft peak stage (when the beater is lifted, a peak will form and then droop over). Add one quarter of the sugar at a time, beating for about a minute between each addition. Once all the sugar has been added, continue beating for another minute. The mixture should be thick and glossy.
Add Jatz and pecan mixture to the bowl.
Fold Jatz and pecan mixture into egg white mixture until just combined. Spread mixture into prepared pan.
Bake for 30 minutes.
Allow pie to cool to room temperature before removing from pan.
Whip cream with icing sugar until thick. Top cooled pie with whipped cream and sprinkle with grated chocolate. Slice and serve, or store in an airtight container in the refrigerator until required. © www.exclusivelyfood.com.au