Sarah Nelson’s Pecan Pie
Ingredients
Crumb Base:
250g Grasmere Gingerbread® crumbs, or enough to cover the bottom and sides of your tin.
Filling:
300g pecans, lightly chopped
70g butter, melted
100g dark brown sugar
75g golden syrup
75g maple syrup
80ml double cream
1 tbsp cornflour
2 large eggs, beaten
1 tsp vanilla
¼ tsp salt
Preparation
- Preheat oven to 175 °C.
- Pour the Grasmere Gingerbread crumbs® into a 9” pie pan and use the back of a spoon to press firmly into the base and around the sides.
- Bake for 10 minutes and remove from the oven to cool.
- Reduce oven to 160 °C.
- Whisk together the butter, sugar and syrups until smooth.
- Add the cream, cornflour, eggs, salt and vanilla until well combined.
- Stir in the pecans and pour into the case. You might not need all the filling depending on the size of your tin and the thickness of the base.
- Bake for 40 minutes, or until filling is golden brown and still has a gentle wobble in the middle.
- Leave to cool completely before serving.