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...your palate will thank you.
I love this recipe so much that it will be appearing in a 'real' book soon! It is too good to get lost on this site amongst all the other amazing recipes...don't you agree?
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 30 Grams Coconut Sugar
- 1 Vanilla Bean BUY
- 200 Grams Plain Flour
- 100 Gram chilled Butter cubed BUY
- Pinches Pink Salt Flakes BUY
- 60 Grams sour cream
- 3 eggs
- 200 Grams Pure Maple Syrup
- 120 Grams brown sugar
- 45 Grams Bakers or Strong Flour BUY
- 120 Grams Unsalted Butter melted BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 1 Cup shelled pecans
Place sugar and vanilla bean into Thermomix bowl and mill 10 sec/speed 10.
Add remaining ingredients except sour cream and mix 6 sec/speed 6.
Add sour cream and with knead 30 sec/Interval.
Tip dough out and push into flan tin with removable base. Freeze for 30 minutes.
Preheat oven to 170°C.
To make filling, place all ingredients except pecans into Thermomix bowl and beat 20 sec/speed 6.
Arrange the pecans pretty side up in bottom of uncooked pie shell.
Pour filling over and bake for 30-35 minutes until browned and fragrant.
Chill before cutting and serving with (what else?) a dollop of whipped cream...and perhaps an extra drizzle of real maple syrup!