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...never.
Our gorgeous pic on this one is from The Weekend Table, so (a version of) this recipe does appear in that book. I think it is slightly different, but pecan pies tend to look the same don't they?
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Pastry Base
- 30 Grams coconut sugar coconut palm sugar
- 1 vanilla bean
- 200 Grams plain flour
- 100 Gram chilled butter cubed BUY
- Pinches pink salt flakes pink salt flakes BUY
- 60 Grams sour cream
-
Filling
- 3 eggs
- 200 Grams pure maple syrup
- 120 Grams brown sugar
- 45 Grams SR flour
- 120 Grams unsalted butter melted BUY
- 2 Teaspoons vanilla bean paste Heilala vanilla bean paste BUY
- 1 Cup shelled pecans
Do
- 1
Pastry;
- 2
Place sugar and vanilla bean into Thermomix 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 knead 30 sec/dough setting.
- 5
Tip dough out and push into flan tin with removable base. Freeze for 30 minutes before proceeding.
- 6
Filling;
- 7
Preheat oven to 170°C.
- 8
To make filling, place all ingredients except pecans into Thermomix 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 40 minutes until browned and fragrant.
- 11
Chill completely before cutting to serve as the filling needs to set.
