Pecan pie with maple cream
- Pastry:
- In a large bowl, beat together butter and sugar until light and fluffy.
- Mix in egg yolks, then stir in flour until a dough forms.
- Transfer dough to the fridge, wrapped, and chill for at least 1 hour.
Assembly:
- Roll out chilled pastry on a floured surface to the thickness of a £1 coin.
- Gently lift into a 23cm loose-bottomed tart tin, pressing into base and sides, with excess hanging over.
- Place tin on a baking sheet and chill for 30 minutes.
- Preheat oven to 180C/160C fan/gas 4.
- Prick base of pastry with a fork, line with parchment and baking beans, then bake for 20 mins.
- Remove parchment and beans, bake for 10-15 mins more until golden, then cool in tin.
- Trim excess pastry with a small serrated knife.
Filling:
- Roughly chop or bash half of the pecans, setting aside.
- Whisk together eggs and sugar in a large bowl.
- Add golden syrup, butter, salt, vanilla extract, and bourbon (if using), whisking until well combined.
- Mix in chopped pecans.
Final Steps:
- Pour pecan filling into pastry case, arranging remaining whole pecans on top.
- Bake for 20 mins until lightly golden and set with a slight wobble.
- Cool in tin for at least 1 hr.
- Whip cream and maple syrup to soft peaks before serving alongside the pie.
