Thanksgiving recipes: how to make an indulgent pecan pie

The Lockhart's head chef Brad McDonald's shares his father's pecan pie recipe to add the finishing touch to your homemade Thanksgiving feasts
Brad McDonald
Brad McDonald22 November 2018

Thanksgiving is a time for family. The food is simply something for everyone to revolve around, and reason for everyone to sit down at the same table once a year.

Every family has their favourite holiday staples, dishes that Thanksgiving would just not be the same without.

My dad's pecan pie is that dish for me. What makes it special and different from other pecan pies I’ve had is that the pecans are chopped, so form this really amazing crust over the top of the gooey pie filling.

Pecan Pie with Bourbon

Ingredients

For the crust

  • 420g Flour
  • 170g Butter – ice cold
  • 85g Lard – ice cold
  • 5g Salt
  • 1 spoon of White Vinegar
  • 4-6 spoons of Cold Water

Method

Cut the cold fats into the Flour and Salt in a bowl until you have a mealy consistency. Add the vinegar and then the water to form a solid dough (just enough water so that the mass comes together). Fold over once, then again. Wrap in plastic and let rest at least 30 minutes. Roll out to 3mm and form the dough into a pie tin. Rest chilled while making the filling (do not blind bake).

For the filling

  • 3 Large Eggs
  • 150g Caster Sugar
  • 75g Butter - melted
  • 240g Dark Karo Syrup
  • 1 small pinch Salt
  • 40ml Bourbon
  • 150g Chopped Pecans

Method

Whisk first 6 ingredients together until smooth, then fold in the pecans. Pour into crust and bake at 190C until set in the centre.

Brad McDonald is the Mississippi-born chef of Southern US restaurant The Lockhart, 22-24 Seymour Place, W1H 7NL, lockhartlondon.com. The Lockhart are throwing a Thanksgiving feast on November 27.

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