- 1 Litre GOLDEN SYRUP
- 1 Litre MAPLE SYRUP
- 1.1kg BILLINGTONS LIGHT SOFT BROWN SUGAR ( CASTOR CAN BE SUBSTITUTED )
- 24 ea WHOLE EGGS - LIGHTLY BEATEN AND SIEVED
- 2400g PECAN NUT PIECES ( LARGE PIECES )
- FOR PIE
- 1.2 kg SWEET PASTE - ROLLED OUT 1/4 - 1/2cm THICK ON FLOURED SURFACE
Pecan Pie
Ingredients
Method
LINE A GASTRONORM TRAY WITH SILICONE PAPER, THEN LINE WITH THION ROLLED SWEET PASTRY, ALLOWING THE EDGES TO OVER HANG. FILL WITH GREASPROOF PAPER AND BAKING BEANS/RICE. BAKE AT 350C UNTIL GOLDEN, THEN REMOVE BAKING BEANS AND RETURN TO OVEN UNTIL THE BASE IS GOLDEN ALSO. BRUSH WITH BEATEN EGG WHILST STILL HOT.
PLACE THE WHOLE TIN OF GOLDEN SYRUP INTO HOT WATER, THEN REMOVE THE LID AND IT WILL EASILY POUR INTO A SAUCEPAN. ADD THE SUGAR AND MAPLE SYRUP, HEAT UNTIL WARM.
ADD THE BEATEN EGGS AND MIX WELL IN, BEFORE STIRRING IN THE PECAN NUT - POUR MIX INTO BAKED PASTY AND RETURN TO THE OVEN AT 335C FOR AROUND 30 MINUTES OR UNTIL THE FILLING IS JUST SET.
REMOVE AND ALLOW TO COOL BEFORE SLICING INTO DESIRED SHAPE. SERVE AT ROOM TEMP WITH ICE CREAM AND SAUCE OF YOUR CHOICE.
TIP - YOU CAN ALSO MAKE INDIVIDUAL PIECS, MAKE SURE THE PASTRY IS THIN AND SLIGHTLY UNDERCOOK THE PIE SO THAT THE MIDDLE REMAINS VERY MOIST.
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