Saturday, July 22, 2006

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.

Serves 8.

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. ©

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.


Anonymous Anonymous said...

Thank you I have been tearing my hair out trying to find this receipe,I was given it in 1997 by a flatmate and had lost it. It is absolutely delicious even as a weight watchers desert served without the cream.

22/9/07 12:59 pm  
Blogger RoseMary said...

rs, too, but recipe was buried in boxes not yet opened after moving house, and nephew requested it for his birthday, so googled it to refresh my mind re quantities, and discovered your fabulous site.
PS You can use vanilla essence to replace icing sugar with the dry mix, and also in the whipping process in the cream.

1/6/08 12:07 pm  
Anonymous Anonymous said...

Hi, What are Jatz biscuits? I live in the UK, and I don't think we have such a thing..... Any substitution suggestions?

2/8/08 2:17 am  
Blogger Amanda and Debbie said...

Jatz are savoury cracker biscuits. They contain 18.5g fat, 4.6 g sugars, and 850 mg sodium and per 100g. Unfortunately, we can't recommend a specific substitute as we aren't familiar with UK brands.

15/8/08 3:36 pm  
Anonymous Anonymous said...

I'd lost this recipe too! I know what I'm having tonight! :)

PS. you try a layer of Nutella on the base before putting the cream on...mmmm

16/8/08 11:39 am  
Anonymous Anonymous said...

Jatz look similar to Ritz biscuits/crackers. Ritz are sweeter then Jatz but I am told can be substituted.

26/11/08 10:47 am  
Blogger jo said...

My Mum used to make this in the 1970's, we knew it as a Jatz tart, ours used walnuts. So easy & delicious! In the days before food processors we kids pounded the crackers with a rolling pin!

15/1/11 8:28 pm  
Anonymous Anonymous said...

Hi, I am new with this recipe. Will it be possible for me to reduce the sugar amount to 150g? Thanks in advance

31/5/11 8:19 pm  
Anonymous Anonymous said...

Hi, I just found out I have some Jatz biscuits in the pantry and decided I'm going to make pecan pie some time in the future. But one problem is that I don't have a food processor, so is it possible if I crush the biscuits and pecans in a plastic bag with a rolling pin? Thank you in advance :)

17/9/11 7:54 pm  
Anonymous Anonymous said...

It's in the oven and so far looks really good, what an easy dessert with not many ingredients and looks impressive .
I love your site thank u girls

11/8/12 4:35 pm  

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