Description
Serves 9
Ingredients
Scale
For the Cinnamon Crust –
- 115g Unsalted Butter, softened
- 100g Caster Sugar
- 125g Plain Flour
- Pinch of Salt
- 1/4 tsp Ground Cinnamon
For the Pecan Pie Filling –
- 150g Pecan Halves
- 165g Soft Brown Sugar
- 170g Golden Syrup
- 80g Maple Syrup
- 2 Large Free-Range Eggs
- 2 tbsp Double Cream
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
- 1/4 tsp Ground Cinnamon
Instructions
- Oven to 170C, line an 8″ square tin with parchment paper and set aside. In a stand mixer beat the butter and sugar until creamed together and fluffy. Add in the flour and cinnamon and mix until it is combined. It might still be crumbly but you don’t want to overwork it. Press the dough into the prepared tin. Using the floured bottom of a heavy glass, press the dough to an even layer. Bake for 15 mins until golden. Then place to one side to cool.
- To make the filling, in a pan, lightly toast the pecans until they start to smell fragrant, taking care for them not to catch or will become bitter. Place on a chopping board to cool before chopping into small pieces.
- In a bowl, mix the brown sugar, syrups, eggs, double cream until smooth. Add in the salt, vanilla and cinnamon, as well as folding in the chopped pecans. Mix until all is incorporated. Pour the mixture onto the baked crust, evenly spread out the nuts. Bake for 25-30 minutes until baked. Cover with parchment halfway if the nuts start to brown too quickly. Allow to cool completely before cutting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American