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Double pecan pecan pie
- shortcrust pastry
- 8 medium eggs
- 2 cups (16 oz; 450 ml) maple syrup
- 1 stick (4 oz; 60g) molten butter
- ½ cup (4 oz; 100g) caster sugar
- 1 lb (500 g) shelled pecans
- Zest of two oranges
- Rum to taste
The classic pecan pie is simply a corn-syrup vanilla custard pie topped with pecans. Here we add a macaroon filling, to cut the sweetness and incorporate more nuts.
Toast the pecans in the oven for ten minutes, spread on a baking tray. Select enough good-looking halves to keep aside for decoration, and grind the rest coarsely in a meat grinder.
Line a 12'' (30 cm) pie-dish with shortcrust pastry. Bake it blind in a moderate oven (350 °F 180 °C) for 10 minutes.
Maple Custard Meanwhile, separate the eggs. Beat yolks and maple syrup together. Flavour with vanilla essence. Gradually beat in the molten butter. Pour this mixture into the hot pastry shell, and return it to the oven while you continue.
Nut Macaroon Beat the egg-whites and sugar to soft peaks. Fold in the ground nuts and orange zest. Spread the macaroon mixture in the hot pie shell. Reduce the temperature (280 °F 140 °C). Decorate with pecan halves. Return the pie to the oven for 60 minutes, or so, until the mixture is set, the top of the pie is golden brown and the pecans are beginning to colour.
Serve with plenty of whipped cream, lightly sweetened, and flavoured with rum.