Pecan Pie

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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