Maple Syrup Pecan Pie

Serves 8
by Tenina Holder

This recipe is soooo easy, please give it a go. Whether you have a Thermomix or not, the same result can be achieved with a food processor (though not as quickly!) Please use beautiful ingredients...the better quality your syrup, butter and vanilla, the better the taste. There just is no comparison, and your palette will love you for it! Your hips might complain, but your palate...

Need

  • Pastry Base
  • 30 g Coconut - Sugar coconut palm sugar BUY
  • 1 vanilla bean
  • 200 g plain flour
  • 100 g chilled butter, cubed
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • 60 g sour cream
  • Filling
  • 3 eggs
  • 200 g pure maple syrup
  • 120 g brown sugar
  • 45 g SR flour
  • 120 g unsalted butter, melted
  • 2 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • 1 Cup shelled pecans

Do

1  

Pastry;

2  

Place sugar and vanilla bean into Thermo bowl and mill 10 sec/speed 10.

3  

Add remaining ingredients except sour cream and mix 6 sec/speed 6.

4  

Add sour cream and with knead 30 sec/Interval.

5  

Tip dough out and push into flan tin with removable base. Freeze for 30 minutes.

6  

Filling;

7  

Preheat oven to 170°C.

8  

To make filling, place all ingredients except pecans into Thermo bowl and beat 20 sec/speed 6.

9  

Arrange pecans pretty side up (I know, I know, obsessive compulsive, but so pretty!) in bottom of pie shell

10  

Pour filling over and bake for 25-30 minutes until browned and fragrant.

More

Chill before cutting and serving with (what else?) a dollop of whipped cream...and perhaps an extra drizzle of real maple syrup!

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