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Recipe

Pecan nut pie

Family and friends will go nuts for this sweet and spicy pecan pie. It's made with frozen shortcrust pastry so is a no-fuss delicious dessert.

Jun 29, 2014 2:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Pecan nut pie
  • 2 sheets frozen shortcrust pastry, thawed
  • 1/2 cup pecans
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/4 cup brown sugar
  • 20 gram butter, melted
  • 1 tablespoon plain flour
  • 1 teaspoon mixed spice
  • whipped cream, to serve

Method

Pecan nut pie
  • 1
    Preheat oven to hot, 200°C. Lightly grease 4 x 10cm round, deep, loose-based flan pans.
  • 2
    Cut 2 x 15cm circles from each pastry sheet. Ease pastry circles into pans. Trim edges. Chill for at least 15 minutes.
  • 3
    Prick bases with fork. Line with baking paper and fill with pastry weights, uncooked rice or beans. Bake blind for 10 minutes. Remove paper and filling and bake pastry for a further 5 minutes, or until crisp and golden. Cool. Reduce heat to moderate, 180°C
  • 4
    Arrange pecans in pastry shell. In a jug, whisk together remaining ingredients. Pour over pecans. Bake for 15-20 minutes. Cool. Serve at room temperature, with whipped cream.

Notes

It is important to allow the pastry to rest after lining pie dish, to prevent shrinking.

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