Pecan Pie

The perfect winter dessert, with caramelised nuts made with our delicious rich maple syrup this is a true taste of the deep South of the USA. You’ll go nuts for it!

Ingredients:

Pastry

• 2 cups of Organic Unbleached White All-Purpose Flour
• 185g Organic Coconut Butter
• 1 tsp Lemon Juice
• 2 tbsp Water

Filling

• 150g Activated Organic Pecans
• 90g Organic Coconut Butter,melted
• ½ cup Organic Maple Syrup
• ½ cup Organic Rapadura Sugar, firmly packed
• 2 Eggs, beaten
• ¼ cup (35g) Organic Unbleached White All-Purpose Flour
• ¼ cup (35g) Self-raising Flour

Method:

Pastry 

1. Sift icing sugar and flour into a bowl. Using finger tips, rub butter into flour until it gives a bread crumb consistency.
2. Add lemon juice and water to firm dough. Knead until smooth, you may need to add extra flour or water depending on the consistency. Refrigerate for 30 minutes.
3. Preheat oven to 200C
4. Grease a flat 23cm tin. Roll dough to fit and press dough into sides of the tin. Refrigerate for another 15 minutes.
5. Place a piece of making paper over the pastry and weigh down with cooking weights or rice. Bake for 15 minutes. Remove weights and paper.

Filling

1. 6. Reduce oven heat to 180C
   7. Sprinkle pecans over cooked pastry base.
   8. In a saucepan melt butter, using a whisk stir in maple syrup and eggs. Sift in flours and mix until smooth. Pour mixture over pecans.
   9. Bake for 30 minutes, until firm.