I have Joke to thank for the filling in this pie recipe. I hate using corn syrup. For starters it is a pain to get in Australia and for some bizarre reason is stocked primarily at health food stores where, by default, it therefore costs around EIGHT bucks a bottle. Ridiculous
This recipe used maple syrup and sure, it’s $10 for 250ml but hey, it tastes so much better and that is all that matters.
I use Maggie Beer’s sour cream pastry for the base. Blind bake the pastry case (in a 9inch pie tin) at 220C until golden, knock the oven back to 160C, pour in the filling and bake until the middle is just set – probably around 30 minutes in a fan forced oven.
1 sour cream pastry pie shell, baked blind
- 2oz butter
- 1/2 cup caster sugar
- 3 eggs
- 1 cup maple syrup
- 6oz pecans, chopped
- In a double boiler melt the butter
- Stir in the sugar then beat in the eggs
- Mix in the maple syrup and stir until the mixture is nice and glossy
- Stir in the pecans
- Pour into the pie shell and bake at 160C until just firm in the centre, about half an hour.