Pecan pie has to be in my top 5 list of favorite deserts (with sticky toffee pudding taking the gold medal position)! Best served warm, with a big scoop of quality vanilla ice cream, it makes a great end to most meals. With still loads of Barb and Dale´s maple syrup to get through, I decided to make yet another pecan pie. They never get boring, proven by the fact that they never last more than a day or two in my house. The only drawback with this recipe is that pecans can be pretty expensive. I once tried to a similar pie with walnuts, but it wasn´t the same, obviously! Walnuts have a slightly sweeter flavor, and lack some of the depth and richness of pecans.
500g shortcrust pastry
300g pecans halves
350g maple syrup
60g almond powder
100g caster sugar
1 tsp cinnamon
Preheat the oven to 180º.
Make the short crust pastry in advance and roll out, until´s about 5mm thick. Rub the inside of a 24 cm tart tin with butter and line with the pastry. Trim the pastry to the top of the tin, I like to pucker the edges so the pie looks more rustic, but some people prefer a neater looking finish. Prick the pastry all over with a fork. Blind bake it with baking beans on top of baking paper for about 20 minutes. Remove the beans and bake for a further 10 minutes, until the base is starting to brown nicely.
Meanwhile, melt the butter in a small pan over a low heat. Add the sugar and heat until the sugar grains have melted. In a bowl mix the maple syrup, eggs almond powder and cinnamon. Add the butter and mix with a electric whisk until the mixture is well combined and light.
Add the pecans, and mix them until well coated.
Pour the mixture into the baked pie base and cook for about 35 minutes. Some people like to line up the pecans in neat patterns. Great if you have time, but if you are in a rush, or if you prefer the rustic look like me, just bake it as it is. Leave it to cool in the tin, but make sure you run a knife around the sides, to ensure you don´t have a nightmare trying to get it out of the tin.