June 17, 2010

Pecan Pie

By Kim Berry

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.

Pecan Pie
via Joke
1 sour cream pastry pie shell, baked blind

  • 2oz butter
  • 1/2 cup caster sugar
  • 3 eggs
  • 1 cup maple syrup
  • 6oz pecans, chopped
  1. In a double boiler melt the butter
  2. Stir in the sugar then beat in the eggs
  3. Mix in the maple syrup and stir until the mixture is nice and glossy
  4. Stir in the pecans
  5. Pour into the pie shell and bake at 160C until just firm in the centre, about half an hour.
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This entry was posted on Thursday, June 17th, 2010 at 11:28 pm and posted in desserts, pies and tarts. You can follow any responses to this entry through the RSS 2.0 feed.
  • bec

    As a pastry nut, and the mother of pastry nuts, and the wife of a pastry nut, I say Maggie's sour cream pastry changed our lives.

    Revelatory.

    If anyone else reading this hasn't done it. Do.

    Do the sour cream pastry. You know you want to.

    (salivating. you may have to wipe your keyboard up a little)

  • kim at allconsuming

    I agree totally.

    Fully.

    Comprehensively.

    It is the most forgiving pastry.
    Just a dream to work with.

    It is the FIRST pastry I have ever worked with where I roll it out and can move it around w/out it breaking etc. THE FIRST.

    And apart from that, the taste? The flaky buttery texture?

    The absolute best.

    I know they all know they want to. But now that have to.

    DON'T THEY!!!

  • bec

    Also forgives minimal blind baking. In fact, forgives zero blind baking. It's the treat-it-mean-keep-it-keen boyfriend of all pastries.

    drooling.

  • bec

    Oh, but it does like cool hands. Can go a bit melty if you touch it up too much (which fits your whole no-sex subterfuge theme). Marble benchtop at our place now, makes for happy happy joy joy pastry.

  • sooz

    Nom nom nom. And look out for 'Steve's" brand of maple syrup – I get it from safeway (woollies to you I believe) and it is less than $6. I have no idea why it is cheaper, but is 100% pure and tastes fine to me.

    Between this and the mac cheese I have indigestion just looking at the blog shots.

  • lisette

    Oh my!! That looks sooooo tasty!

  • •´.¸¸.•¨¯`♥.Trish.♥´¯¨•.¸¸.´•

    oh my ….seriously I was saying this too before I sawe the previous comment …how am I going to convince my husband to go out a 2nd time tonight for the ingredients *sigh*

    my word verification is colic ….i haz it

  • Janet

    yum, I've been thinking about this endlesslesy since I saw it in my bloglines the other day – I am so making this tomorrow with a sad bit of biscuit crust that needs using up.

    Do you put unchopped pecans on top?

    Also did you know that the Maggie Beer sour cream pastry works almost as well if you use (wholemilk) yoghurt rather than sour cream. I discovered this one day when I had a hankering for pastry and no sour cream to hand….

  • Kelley @ magnetoboldtoo

    OMG! *drool*

    and a CUP of Maple Syrup?

    WANT.