Time for giving thanks.....and pecan pie!

THANKSGIVING MAPLE NUTTY PECAN PIE RECIPE
We don't traditionally celebrate thanksgiving in New Zealand, but maybe that needs to change.  As the busy, commercial time of year approaches it is a good time to stop, reflect and think what you are thankful for.  Possibly your new promotion or house but most often, it is the people in our lives that we are most thankful for.  The friends and the family that fill our life with laughter, experiences and memories.  
THANKSGIVING MAPLE NUTTY PECAN PIE
So many of my happy memories are over a meal, shared with close friends, a bottle of wine and many stories or with my husband and two small boys, loud, quirky and unexpected.  
THANKSGIVING MAPLE NUTTY PECAN PIE
THANKSGIVING MAPLE NUTTY PECAN PIE
So for thanksgiving this year, I am making a new memory, a meal shared with people I love - and to show them this, I have poured all my love into a traditional pecan pie, with a twist. It is made with maple syrup, less sweet and far more wholesome than corn syrup and I have used a variety of soft nuts - anything I could find in the pantry.  Because celebrating with family shouldn't be a chore but something uncomplicated and easy.  
THANKSGIVING MAPLE NUTTY PECAN PIE
This is quick to make but if you are stretched on time, forget the pie and just enjoy the small moments you get today with your people.
Enjoy, savour and devour!
THANKSGIVING MAPLE NUTTY PECAN PIE
Maple, nutty pecan pie recipe
125g butter
1 cup flour
1/2 cup icing sugar
80g butter
1/3 cup caster sugar
1/4 cup maple syrup
1/4 cup golden syrup 
1/2 vanilla pod, seeds scraped out
60g pecans
30g brazil nuts
30g hazelnuts
3 eggs
Preheat oven to 170C fanbake.  
Put butter, flour, icing sugar in the food processor until it forms a ball of dough.  Roll out on a floured surface and carefully fit into a 20cm loose bottomed, greased tart/pie pan.  Trim the top edge and chill in the fridge for 20 minutes.  Line in baking paper and fill with rice or baking beads and bake for 20 minutes.  Remove the baking paper and  rice or baking beads and bake for a further 5 minutes.  
While the pastry is cooking, melt the butter, sugar, maple and golden syrup.  Remove from the heat and add vanilla beans, whole nuts, and lightly whisked eggs.  Pour into the baked pastry case and return to the oven for 25-30 minutes or until the pie is golden and firm to touch.
Cool on a wire rack for 10 minutes, slice into wedges and serve with whipped cream or coconut yoghurt.  Tip: stir marmalade through your whipped cream or yoghurt to give a boost.

 

Leave a comment

All comments are moderated before being published