Maple Pecan Pie - French-Canadian Classic
June 30th 2008 07:47
This classic example of French-Canadian cuisine is traditionally made in early spring, which is also known as ‘sugaring off time.’
Pecan nuts and maple syrup are readily available in Australia but maple sugar may be more difficult to find. Brown sugar can be substituted or omit the sugar altogether as the maple syrup is arguably sweet enough.
Ingredients
6 Uncooked sweetcrust pastry shells. (See previous post)
50g Butter
300ml Maple syrup
50g Maple sugar or brown sugar
250ml Double cream
1 Egg
20g Breadcrumbs
10ml Vanilla essence (optional)
150g Pecan kernels
Method
Melt the butter, maple syrup and sugar on a medium heat.
Remove the pan from the heat and whisk in the cream.
Allow the mixture to cool to blood temperature.
Whisk in the beaten egg, breadcrumbs and vanilla essence.
Line the chilled uncooked shells with pecans.
Ladle the mixture into the shells.
Bake at 170° for approximately 30 minutes.
The filling will set and rise slightly in the middle.
Allow the pies to cool on a wire rack.
These pies can be refrigerated and are often better the next day.
Serve chilled with cranberry laced cream.
Happy Canada Day!
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Comment by Morgan Bell
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i want one!
looks a bit like a caramel tart . . . yummy maple!