Pet Lamb talks pecan pie

To celebrate the array of fantastic local talent here in Newcastle, we’re delighted to welcome our first guest blogger to the stand, Pet Lamb Patisserie. Founded in 2009 by two friends with a self-proclaimed ache to bake, a Northern gem was born. Have a look at their guide to a Thanksgiving classic – pecan pie!

You know what sucks? Not having Thanksgiving in this country! I feel like we're missing out; not only on a wonderful day of giving thanks and celebrating our family & friends, but we're missing out on what looks like a kick ass meal.  I mean, it's like having two Christmas lunches a month apart.  How is that not completely awesome?!

Since we technically don't celebrate Thanksgiving, we can certainly whip up some traditional treats so we don't feel so left out.  Take this pecan pie, can you get anymore traditional than this bad boy?  I've made one or two changes to the typical American ingredients, which are pretty difficult to source over here.

Make sure you toast the pecans before adding them to the treacly filling, it might seem like a bit of a waste of time but it really brings out the flavour in the nuts.  If you're a bit greedy like me I'd recommend serving this pie warmed slightly in the microwave, topped with a scoop of vanilla ice cream.

Of course, if this all seems like a bit too much hard work for you why not just pop along to Fat Hippo on the 26th and let them bring you a Thanksgiving feast worth writing home about!

Pecan Pie

(serves 8 - 10)


1 sheet of ready rolled shortcrust pastry 

200g caster sugar

350g golden syrup

1tsp vanilla extract

1/2tsp ground cinnamon

4 large eggs, beaten

125g unsalted butter

250g  pecan nuts, toasted and chopped.  Plus extra to decorate


Preheat the oven to 175C.  Line a 9" tart tin with the ready rolled pastry, trimming any excess.  Place the lined tart tin in the fridge for 30 minutes.

Once chilled, remove the tin from the fridge, line with a sheet of baking paper and fill with baking beans (or dried beans).  Bake for 15 minutes, remove the baking paper and beans and bake for another 10 minute until lightly coloured. This is called par baking.  Leave to cool.

While the pastry case is cooling, make the filling.  Melt the butter in a small saucepan for around 4-5 minutes until starting to brown and smell nutty.  Remove from the heat and set aside.  In a large bowl whisk together the sugar, golden syrup, vanilla, cinnamon and eggs.  Carefully whisk in the butter and stir until combined.  Stir in the chopped pecans and pour the filling into the par baked case.  Use your remaining nuts to decorate the top of your pie.

Bake for around 50 - 60 minutes.  The filling will be slightly set with a bit of a jiggle, if it seems too liquidy pop it back in the oven for another 10 minutes.  Allow to cool before transferring to the fridge for 4 hours before cutting.

Watch this space for more local North East collaborations! 

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