A delicious interpretation of the humble pecan pie.
Ingredients
- 1/2 cup pecan nuts
- 1/2 cup walnuts
- 1/2 cup macadamia nuts
- 2 tablespoons brown sugar
- 1 tablespoon cornflour
- 40g butter, melted
- 2 eggs, lightly beaten
- 2/3 cup maple syrup
- 1/3 cup Philadelphia Cream for Desserts
Sweet shortcrust pastry
- 1 1/2 cups plain flour
- 2 tablespoons icing sugar mixture
- 125g unsalted butter, chilled, chopped
- 1 egg yolk
- 1 tablespoon chilled water
Method
- Step 1Make pastry: Process flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until pastry just comes together, adding more water if necessary. Turn onto a lightly floured surface. Knead until smooth. Shape into a 2cm-thick disc. Wrap in plastic wrap. Refrigerate for 20 to 30 minutes or until firm enough to roll out.
- Step 2Meanwhile, preheat oven to 200°C/180°C fan-forced. Place pecans, walnuts and macadamias on a baking tray. Bake for 3 to 4 minutes or until lightly toasted. Remove from oven. Cool.
- Step 3Grease four 3cm-deep, 10cm (base) round loose-based flan tins. Divide pastry into quarters. Roll 1 quarter out between 2 sheets baking paper to form a 15cm round. Line base and side of 1 prepared tin with pastry. Trim excess. Repeat with remaining pastry and tins. Refrigerate, covered, for 30 minutes.
- Step 4Meanwhile, combine pecans, walnuts, macadamias, sugar, cornflour, butter, eggs and syrup in a bowl.
- Step 5Place tins on a baking tray. Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes. Remove paper and weights or rice. Bake for 5 to 7 minutes or until base is light golden. Cool for 15 minutes. Reduce oven to 180°C/160°C fan-forced.
- Step 6Spoon nut mixture into pastry cases. Bake for 25 minutes or until filling has set. Set aside to cool. Serve topped with cream.
- High fibre
- High protein
- Low sodium
Nutrition
4266 kj
Energy
69.1g
Fat Total
25.1g
Saturated Fat
4.9g
Fibre
13.8g
Protein
230mg
Cholesterol
119mg
Sodium
87.2g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Wrap each pie individually in plastic wrap, then foil. Freeze for up to 1 month. To thaw: Thaw at room temperature. To reheat: Preheat oven to 150°C/130°C fanforced. Remove and discard plastic wrap and foil. Place pies on a baking tray. Bake for 20 minutes or until heated through.
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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