Author: ekc0PHLR5gg
Enjoy this rich, dense, pecan pie with some delicious maple-flavoured whipped cream.
- 250 g (8 oz) pie pastry
- 200 g (7 oz) pecan nuts
- 200 g (7 oz) brown sugar
- 125 ml (4 fl oz) golden syrup, dark corn syrup or light molasses
- 100 g (3½ oz) butter, cut into pieces
- 3 eggs
- 1 tsp vanilla plavouring
- ¼ tsp salt
For the maple whipped cream
- 280 ml (10 fl oz) whipping cream
- 1 tbsp maple syrup
- Place the butter, sugar and syrup in a pan and heat gently with stirring. Once the mixture starts to boil remove from the heat and allow to cool, stirring from time to time.
- Line a 9″ (23 cm) pie dish with the pastry. Arrange the pecan nuts in the pastry case, keeping a few back for decoration.
- Beat the eggs in a bowl together with the salt and vanilla flavouring. Add it to the lukewarm sugar/syrup mixture and beat well.
- Pour the mixture carefully into the pie case. Bake at 180°C for 40-45 minutes.
- Remove the pie from the oven and allow to cool. You can decorate the pie with the remaining pecans.
- For the maple whipped cream beat together the whipping cream and maple syrup until it forms soft peaks.
Calories: 474 Fat: 33.7 Sugar: 21.8 Fiber: 2.0 Protein: 4.1 Cholesterol: 90.8
Serve in slices. You can also serve this with ice cream.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/pecan-pie
3.2.1215