Pecan Nut Pie

INGREDIENTS

Crust
1 roll ready-made short crust pastry

Pecan Filling
1 cup dark brown sugar
2/3 cup(160ml) golden syrup
4 tablespoon unsalted butter
3 large eggs
¼ cup(60ml)fresh cream
¼ teaspoon salt
1 ½-2 cups(150-200g) pecans, toasted and
coarsely chopped

METHOD

Crust
1. Roll out crust and place into pie dish,
cutting out the excess which will overlap. Place
the pie dish into the fridge 30 minutes before
you can add filling.

Pecan Filling
2. In a saucepan, heat brown sugar, butter, and
golden syrup till it boils, stirring constantly.
Remove and let it cool until lukewarm.
3. Meanwhile, in a seperate bowl, whisk the eggs.
When the boiled syrup has cooled, beat in the
eggs, sale, and cream.
4. Remove the chilled pastry crust from the
refrigerator and evenly distribute the chopped
pecan nuts over the bottom of the pastry crust.
5. Pour the syrup evenly over the nuts. Bake for
45-50 minutes, or until filling is set. If you
find the edges of the crust are becoming too
brown, cover with foil to prevent burning.
6. Remove from oven and allow to cool. Serve warm
or cool with whipping cream.

INFO & TIPS

Once you have chopped your pecan nuts, place them
on a baking tray and place in the oven at 180C.
Roast for about 5-8 minutes or till you can smell
the pecans. Do not let them brown or burn.

This recipe makes one 9 inch(23cm) pie. Basically
the size of the milk tart foil trays you would
find in the spice shops.

You can serve this with normal whipped cream
which is slightly sweetened, vanilla ice cream or
maple whipped cream. To make this you will need:
1 cup (240ml) heavy whipping cream and 1 1/2 tbsp
maple syrup. Whip the cream with syrup till you
get soft peaks.

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