Name: Pecan nut pie
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6
Ingredients: 1 sheet shortcrust pastry; 1 1/2 cup (210g) whole pecans; 3 eggs; 1 cup (250ml) maple syrup; 1/2 cup (55g) brown sugar; 40 gram butter, melted; 1 tablespoon plain flour; 1 teaspoon mixed spice; pure thick cream or ice-cream to serve

Pecan nut pie

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Serves 6

Prep

10M

Cook

1H 10M

Total

1H 20M

Ingredients

1 sheet shortcrust pastry

1 1/2 cup (210g) whole pecans

3 eggs

1 cup (250ml) maple syrup

1/2 cup (55g) brown sugar

40 gram butter, melted

1 tablespoon plain flour

1 teaspoon mixed spice

pure thick cream or ice-cream to serve

Method

1.Preheat oven to 200°C. Lightly grease a 25cm pie dish.

2.Roll pastry to fit pie dish. Ease pastry into prepared pie dish. Chill for at least 15 minutes.

3.Prick base with a fork. Line with baking paper and fill with pastry weights, rice or beans. Bake blind for 10 minutes. Remove paper and bake for 7-10 minutes, until crisp and golden. Cool.

4.Reduce heat to 180°C. Arrange pecans in pastry shell.

5.In a jug, whisk together remaining ingredients. Pour over pecans. Bake for 45-50 minutes. Cool. Serve with cream or ice-cream.

To prevent shrinking, it is important to allow pastry to rest after lining pie dish.
Note

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