MAPLE AND PECAN PIE
Serves 6
250g sweet pastry
80g butter
½ cup maple syrup
80ml cream
1 Tbsp rum
115g pecans
1/3 cup sugar
3 eggs, lightly whisked
1. Preheat oven to 170C.
2. On a lightly floured bench, roll the pastry to fit a 20cm flan tin. Inside the pastry place a piece of baking paper and rice then bake blind for 20 minutes. Remove the paper and cook for a further 5 minutes until the pastry is crisp.
3. In a small pot melt the butter. Add the maple syrup and rum and warm through. Remove from the heat. Add the pecans, sugar and eggs, mixing to combine. Pour carefully into your pastry case. Place into the oven for 35-40 minutes until just set.
4. Remove and cool before serving with whipped cream or icecream.
