Delight the family with this simple Pecan Pie with Maple and Golden Syrup. Made with a very easy shortcrust pastry base, in the same way, this Apple Pie With Shortcrust Pastry is made, with no prebaking. Another simple no prebake pastry recipe is this Easy Apple Tart serve both with cream or icecream.
I was surprised at how easy this recipe turned out using a mix of brown sugar, Golden Syrup and Maple Syrup, it just seemed to work. Giving it a deep toffee taste. Not too sweet either. I had a slice with a dollop of plain yogurt and a drizzle of honey.
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Why You Will Like This Recipe.
- The pastry base needs no blind baking. No pre baking involved.
- The filling comes together very easily.
- The pastry can be made ahead of time and will freeze well too.
Ingredients and Substitutions.
This is just an overview of the ingredients I used and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Flour - I used Plain flour for this recipe, but you could also use spelt or wholemeal - although you may need to add a drop more water.
- Butter - For the pastry the butter will need to be fridge cold. For the Filling it doesn't matter as you will be melting it.
- Water - When making pastry the water needs to be a cold as possble,if you kitchen is very hot, leave a jug of water in the fridge to use.
- Pecans - Make sure you have enough whole Pecan Nuts to decorate the top of the pie. The rest can be crushed to mix with the filling.
- Vanilla Extract - Please do not use Vanilla Essence. The flavour is not the same.
- Maple Syrup - Using Maple Syrup give the pie a delicious flavour you can use it in all sorts of baking.
- Golden Syrup - If you replace Golden Syrup with all Maple Syrup, the filling will become a lot thinner and may take longer to set.
- Sugar - I used light Brown sugar for this recipe which seems to complement, the Maple Syrup flavour.
- Eggs - Medium sized and free range if possible. It's the eggs that help the filling to set so do not reduce this amount.
Step by Step Instructions.
By following these Step by Step instructions for this easy Pecan Pie recipe and you will have a delicious dessert to help you celebrate Thanksgiving.
Make the Pecan Pie Pastry Base
Step 1: Place the Flour and Butter into a food processor and blitz until you have fine breadcrumbs. You can also do this using the rubbing in method with your fingers.
Step 2: Add the water. Blitz again until the pastry dough comes together into a ball of smooth, putty like texture.
Step 3: Wrap the pastry in baking parchment or cling film. Flatten it a little and place in the fridge for at least 30 mins to rest. Tip: You can prepare the pastry dough the night before. Leave wrapped in clingfilm overnight in the fridge. It also freezes really well.
Step 4: Grease the base and sides of an 8 inch/20cm tart tin.
Step 5: Take the pastry out of the fridge and roll it between two sheets of greaseproof paper or a lightly floured surface into to a circle large enough to line the tart tin.
Step 6: Line the tart tin with the pastry ensuring all the corners and the fluted edges are filled. TIP: Make sure there are no holes or cracks in the pastry for the Pecan Pie Filling to ooze out. Chill in the fridge again for about 30 mins to firm up, cover with parchment or cling fill to prevent it drying out.
Place a baking sheet in the oven heated to 200deg C. This will enable the bottom of the tart to bake quicker when the pastry is uncooked.
Make the Maple Pecan Filling.
Step 7: Melt the butter and sugar in a medium pan over low heat. Take off the heat and stir in the golden Syrup, Maple syrup, chopped Pecan Nuts, and Vanilla Extract.
Step 8: Leave to cool a little before mixing in the lightly beaten eggs.
Step 9: Remove the pastry tart from the fridge. Using a rolling pin, roll across the top to remove an overlapping pastry.
Step 10: Pour the Maple Pecan Pie Filling into the pastry tart and allow it to settle before decorating the top with the whole pecans. Take care not to press them down as they will sink to the bottom.
Turn the oven down to 180 deg C and carefully place the Pecan Pie onto the VERY HOT baking tray and bake for 50 - 55 mins or until baked and the centre is just set in the middle. TIP: Towards the end of the baking time, it helps to cover the top with baking parchment to prevent the nuts from burning. Take the pie out of the oven and leave it to cool before serving.
The filling is nice and thick with lots of curshed Pecans. It tastes delicious with a dollop of plain yogurt and a drizzle of honey. Serve while still warm with vanilla ice cream or lashings of custard.
Storage
Room Temperature: Store in a suitable airtight container.
Fridge: Store in the fridge, and bring back to room temperature before serving.
Freezer: Although I have never frozen this pie as a whole, you can make the pastry ahead of time and either freeze it well wrapped (for up to a couple of months) or keep it in the fridge for a couple of days until you are ready to bake.
Baker's Tips
- Tip 1 - Maple Syrup is thinner than Golden Syrup, this is something to take into account if you are replacing it with Golden Syrup.
- Tip 2: Ensure there are no holes or cracks in the pastry base as the filling will leak through causing a mess in your oven, especially if using a loose bottomed tart tin. The filling will also bake under the pastry and will probably burn.
Frequently Asked Questions
If you replace all the Golden Syrup with Maple Syrup, the filling will become thinner. Make sure you use enough eggs to thicken the mixture helping it to set during baking.
You can make the pastry ahead of time. Wrap it well and either keep it in the Fridge or Freezer.
More Dessert Recipes To Celebrate Thanksgiving.
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Get My 10 Top Tips For Making Great Pastry
[mailpoet_form id="4"]Recipe
Pecan Pie with Maple and Golden Syrup
Equipment
- 1 Round Tart or Pie tin 20cm (8inch)
- Cling film
- Baking Parchment
Ingredients
For the Pastry Base
- 170 plain flour
- 85 g butter Fridge cold cut into cubes
- 3 tablespoons of cold water
For the Pecan Pie Filling
- 55 g Unsalted butter
- 100 g Soft Light brown Sugar
- 150 ml Pure Maple Syrup
- 150 ml Golden Syrup
- 100 g Pecan Nuts Roughly chopped
- 1 Teaspoon Vanilla Extract
- 4 eggs Medium sized. Lightly beaten
For the Topping.
- 70 g Pecan Nuts approx 45 unbroken nuts
Instructions
Make the Shortcrust Pastry Base ( No Pre Baking)
- Place the Flour and Butter into a food processor and blitz until you have fine breadcrumbs. You can also do this using the rubbing in method with your fingers.170 plain flour, 85 g butter
- Add the water. Blitz again until the pastry dough comes together into a ball of smooth, putty like texture.3 tablespoons of cold water
- Wrap the pastry in baking parchment or cling film. Flatten it a little and place in the fridge for at least 30 mins to rest. Tip: You can prepare the pastry dough the night before. Leave wrapped in clingfilm overnight in the fridge.
- Tip: You can prepare the pastry dough the night before. Leave wrapped in clingfilm, overnight in the fridge. It also freezes really well.
- Grease the base and sides of an 8 inch/20cm tart tin.
- Take the pastry out of the fridge and roll it between two sheets of greaseproof paper or a lightly floured surface into to a circle large enough to line the tart tin.
- Line the tart tin with the pastry ensuring all the corners and the fluted edges are filled. TIP: Make sure there are no holes or cracks in the pastry for the Pecan Pie Filling to ooze out. Chill in the fridge again for about 30 mins to firm up, cover with parchment or cling fill to prevent it drying out.
- Place a baking sheet in the oven heated to 200deg C. This will enable the bottom of the tart to bake quicker when the pastry is uncooked.
Make the Maple Pecan Pie Filling.
- Melt the butter and sugar in a medium pan over low heat. Take off the heat and stir in the golden Syrup, Maple syrup, chopped Pecan Nuts and Vanilla Extract.100 g Pecan Nuts, 55 g Unsalted butter, 100 g Soft Light brown Sugar, 150 ml Pure Maple Syrup, 150 ml Golden Syrup, 1 Teaspoon Vanilla Extract
- Leave to cool a little before mixing in the lightly beaten eggs.4 eggs
- Remove the pastry tart from the fridge. Using a rolling pin, roll across the top to remove an overlapping pastry.
- Pour the Maple Pecan Pie Filling into the pastry tart and allow it to settle before decorating the top with the whole pecans. Take care not to press them down as they will sink to the bottom.70 g Pecan Nuts
- Turn the oven down to 180 deg C and carefully place the Pecan Pie onto the VERY HOT baking tray and bake for 50 - 55 mins or until baked and the centre is just set in the middle. TIP: Towards the end of the baking time, it helps to cover the top with baking parchment to prevent the nuts from burning.
- Take out of the oven and leave to cool completely before serving.
Your Private Notes
Notes
- Tip 1 - Maple Syrup is thinner than Golden Syrup, this is something to take into account if you are replacing it with Golden Syrup.
- Tip 2: Ensure there are no holes or cracks in the pastry base as the filling will leak through causing a mess in your oven, especially if using a loose bottomed tart tin. The filling will also bake under the pastry and will probably burn.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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