Pre-made Short-crust pastry
4 Tbls butter
3 large Eggs, Slightly Beaten
1 Cup maple syrup
1/2 Cup granulated Sugar (dark brown for baking)
2 Tablespoons Flour
1/2 Teaspoon Salt
1 Teaspoon Vanilla
160g Broken pecans

Preheat oven to 200 deg C
  1. Bake the crust first at 200 deg C for 10 mins. To stop the crust from fluffing up and rising, line with some foil and weight it down or you can just pop holes in it with a fork. Remember to turn oven down again to 135 deg C
    or if you're not experienced with pie shells don't bother with this step.

  2. Melt butter and mix remaining ingredients - blend really well (use electric beater if you have).

  3. Fold in pecans and pour into shell.
Slow bake it at the low temp of 135 deg C to ensure even baking for 60 mins. Serve after fully cooled. I like to refridgerate it a bit after it has cooled.
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