Pecan Pie

This pie is scrummy and a big favourite with my family. Due to the high calorie count I don't cook it very often, it just so moreish, one bit never seems to be enough.

Pecan Pie Ingredients 

1 pkt Sweet Short Crust Pastry
150ml Maple Syrup
60g Butter
175g Brown Sugar 
2 drops Vanilla Extract
3 eggs
250g Pecans 
  

Method

You can make your own pastry should you wish but I cheat and buy ready made. My reasoning is why bother when shop bought is just as good. However if you want to be a pureist please look on line for a pastry recipe.

Pre heat oven 180^oC 350^oF or gas Mark 4

   

Roll out pastry with care to about 3mm thick and place in pie dish.
Prick base of pastry and cook blind for approx 20 minutes until pastry has begun to cook make sure base is not sticky before placing in filling.

To cook blind place grease proof paper over flan base and add baking beans or some weight to keep pastry in place when cooking Remove baking beans and just allow 2 minutes of further cooking time to allow base to cook

Make filling pour maple syrup butter and sugar into a pan and heat gradually until butter has melted and sugar dissolved   

 

Allow mixture to cool slightly before adding beaten eggs gradually 

Once eggs are mixed in then add pecans. leave a few pecans out of mixture to arrange on top of pie  as seen in picture below 

Place mixture in pie case and place on a baking tray
Place in oven and cook for approximately 40minutesd checking to ensure it does not over cook.

Can be eaten hot or cold, lovely on its own or with cream or ice cream.

The finished article

Be warned this is delicious and can become addictive