Pecan Pie with Maple and Golden Syrup

5 from 1 vote

Pecan Pie with Maple and Golden Syrup

Delight the family with this simple Pecan Pie with Maple and Golden Syrup. Made with a very easy shortcrust pastry base with no prebaking.

Prep Time20

Cook Time50

Resting time for the pastry1

Total Time2 10

Course: Dinner,

Cuisine: American

Keyword: Golden Syrup, Maple Syrup, No Pre Baking, Pecan Nuts, Thanksgiving

Servings:

Calories: 390kcal

Author: Lynn

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.

Notes

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

Can I replace Golden Syrup with Maple Syrup?

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.

Can I make the Pastry Ahead of Time?

You can make the pastry ahead of time. Wrap it well and either keep it in the Fridge or Freezer.

Nutrition