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9
December
Maple Pecan Pie
This weekend I met up with a bunch of friends. We had, what I believe was known as, a potluck. Not a term I was entirely familiar with, but essentially, everyone contributes a different dish to be shared among the group. I believe in local Nottinghamshire parlance, it’s often referred to as a fuddle. I am very fortunate that my friends are not just lovely geeky nerds, but also pretty good cooks and bakers.
My contribution was Ranch Chicken and Bacon Pasta Bake (which I made with gluten-free pasta), and a Maple Pecan Pie. I mean, who doesn’t like pecan pie? The rich buttery pecan crust with a sweet gooey centre.
I have to say, I love pecans but don’t use them too often in baking as they are quite expensive. To be honest, since they are chopped up, you could probably use mixed nuts. A nut free alternative I have heard of is to use sunflower seeds.
Maple Pecan Pie
Print recipe
Ingredients
Pie Crust
- 200g Plain Flour
- 100g Unsalted Butter
- 1 teaspoon Ground Cinnamon
- 70g Icing Sugar
- 1 Large Free-range Eggs
Filling
- 2 Large Free-range Eggs
- 100g Golden Syrup
- 65g Maple Syrup
- 50g Dark Brown Sugar
- 50g Caster Sugar
- 30g Unsalted Butter
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 200g Pecan Halves
Directions
| 1. | To make the pie crust, rub together flour and butter until it resembles breadcrumbs, then stir in the icing sugar and cinnamon |
| 2. | Add in the beaten egg, and just enough cold water (a teaspoon at a time) until it comes together as a dough |
| 3. | Press into a flat-ish disk and wrap in cling film and chill for 30 minutes. While waiting, grease a 9"/23cm pie dish |
| 4. | Roll out pastry to a circle measuring 30cm/11.5". Either fold the overhang under itself or trim off. Pinch to make a decorative edge |
| 5. | Dock the base with a fork, and cover with greaseproof paper and fill with baking beans. Blind bake the crust for 20 minutes at Gas 5 / 190°C / 375°F. Take out the beans and allow to cool |
| 6. | Melt the butter in a saucepan until it starts to turn a golden caramel colour. Set aside to cool |
| 7. | In a large bowl, whisk together the eggs, syrups, sugars and salt until smooth |
| 8. | Mix in the butter, then add in the pecans and pour mixture into baked pie crust |
| 9. | Bake 40-45 minutes or until filling still jiggles slightly in the centre |
| 10. | Cool completely then serve with some sweetened whipped cream |
Note
If you want to make this a little more adult, then add a tablespoon or two of bourbon to the filling mixture
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