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Pecan pie with maple cream

Pecan pie on a plate with slices cut out

Pecan pie with maple cream

Name: Pecan pie with maple cream
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 10-12
Ingredients: 150g unsalted butter softened; 80g golden caster sugar; 2 large egg yolks lightly beaten; 250g plain flour plus extra for dusting; 250g pecans toasted; 3 large eggs; 55g golden caster sugar; 100g golden syrup; 50g unsalted butter melted; ½ tsp sea salt plus extra for sprinkling; 1 tbsp vanilla extract; 1 tbsp bourbon whisky (optional); 300ml double cream; 3 tbsp maple syrup

Tom Kerridge

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Serves 10-12

More effort

Prep: 30 mins

Cook: 1 hr

plus 1 hr 30 mins chilling and 1 hr cooling

A star rating of 4.3 out of 5.12 ratingsRate

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Wow family and friends with this golden pecan pie and silky, sweet maple cream. Making the pastry is optional, but the recipe is particularly good

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g unsalted butter

softened
80g golden caster sugar
2 large egg yolks

lightly beaten
250g plain flour

plus extra for dusting

For the filling

250g pecans

toasted
3 large eggs
55g golden caster sugar
100g golden syrup
50g unsalted butter

melted
½ tsp sea salt

plus extra for sprinkling
1 tbsp vanilla extract
1 tbsp bourbon whisky

(optional)

For the maple cream

300ml double cream
3 tbsp maple syrup

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Nutrition: Per serving (12)

kcal593
fat45g
saturates19g
carbs38g
sugars22g
fibre3g
protein7g
salt0.4g

Method

step 1

To make the pastry, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the egg yolks. Stir in the flour, then use your hands to bring the mixture together into a dough. Remove from the bowl, wrap and transfer to the fridge to chill for at least 1 hr.
step 2

Roll the pastry out onto a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm loose-bottomed tart tin. Press the pastry into the base and sides of the tin, allowing any excess to hang over the sides. Put the tin on a baking sheet and chill for 30 mins.
step 3

Heat the oven to 180C/160C fan/gas 4. Prick the base of the pastry case with a fork. Line with baking parchment and baking beans and bake for 20 mins, then remove the parchment and beans and bake for 10-15 mins more until golden. Remove from the oven and leave to cool in the tin before using a small serrated knife to trim away the excess pastry.
step 4

To make the filling, roughly chop or bash half the pecans and set aside. Whisk the eggs and sugar together in a large bowl, then add the golden syrup, butter, salt, vanilla extract and bourbon, if using, and continue to whisk until everything is well combined. Add the pecans and mix again to thoroughly combine.
step 5

Pour the pecan filling into the pastry case and arrange the remaining whole pecans on top. Bake for 20 mins until evenly coloured – it should be lightly golden brown and set with a slight wobble when you gently shake the tin. Remove from the oven and set aside to cool for at least 1 hr. Just before serving, whip the cream and maple syrup together to soft peaks and serve alongside the pie.

Recipe from Good Food magazine, March 2020

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A star rating of 4.3 out of 5.12 ratings

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