Maple Pecan Pie

I have heard that the French invented this pie after settling in New Orleans – having been introduced to the pecan nut by Native Americans. I have been reading about the nutritional value of the nut and let’s just say, if you don’t already have it in your diet, get it in there (even if it’s in a pie).

What first appealed to me about this recipe was the fact it included golden syrup and maple syrup (2 of my favourite things)…..and looked really oozy…….

Most pecan pie recipes seem to use just butter and sugar but this recipe has taken the maple flavour to another level. This was my first attempt at this recipe and it has now made it to my special recipe book, which is basically like saying I want to make this in years to come and yes, I have even imagined serving it up to my unborn children!

I made my own shortcrust pastry, but in the ingredients I haven’t specified a recipe, only because most people already have their own for shortcrust and I haven’t yet found one that’s perfect for me – even though my hands are always cold, it’s always a struggle to get it just right. The crust of this pie is slightly thicker than I’d have liked.

I hope you do give this one a go as it has really lovely flavours and I think also the perfect consistency. I found the recipe in ‘BBC Good Food’ magazine about 2 years ago. It was sent in by Idil Oyman – an American living in London.

You will need a 23cm tart tin, preferably with a removable base

Ingredients Serves 8-10 (served 2 of us 4 nights in a row)

500g sweet shortcrust pastry
75g butter, softened
100g caster sugar
175g golden syrup
175g maple syrup
3 eggs, beaten
½ tsp vanilla extract
300g pecan halves
Double cream or ice cream to serve

Method

Roll out your pastry on a lightly floured surface. Lightly grease and line you tin with the pastry – keep any leftover bits that you may need to fill cracks after baking.

Prick the bottom about 5 times with a fork and refrigerate for half an hour.

Heat the oven to 190°C and crinkle up baking paper, big enough to fit inside your pastry then fill with baking beans. When oven is up to temperature, cook the base for 15-20 minutes, until the sides start to go golden. Remove the beans and bake for a further 5-10 minutes – until the base too is nice and golden.

Leave to cool. Increase oven to 200°C and beat the softened butter and sugar together with an electric whisk until pale and fluffy. Keep beaters going whilst you slowly pour in the two syrups and then slowly add the beaten eggs.

Add ¼ tsp of salt and then the vanilla extract and beat again to combine.

Stir in the nuts with a large spoon or spatula and pour the mixture into your cooled tart case.

Bake for 10 minutes on 200°C then turn down your oven to 160°C and continue to cook for 30-35 minutes. The pie should only slightly wobble in the centre once it’s cooked. Leave it to cool in its tin, I think this is best served at room temperature – with custard, cream or ice-cream.