serves
8-10
prep
10 minutes
cook
1:20 hour
difficulty
Easy
serves
8-10
people
preparation
10
minutes
cooking
1:20
hour
difficulty
Easy
level
Ingredients
Biscuit base
- 225 g butternut snap biscuits (or other biscuits of choice)
- 60 g unsalted butter, melted
Pecan filling
- 160 g pecans (see Note)
- 3 whole eggs
- 120 g light muscovado sugar
- 125 g golden syrup
- 1 tsp vanilla bean paste
- 25 g unsalted butter, melted
- ½ tsp salt
- 50 good-quality dark chocolate chips
Finishing (optional)
- Icing sugar, to dust
Cooling time: about 45 minutes.
Instructions
- For the base: Heat the oven to 170°C (150°C fan-forced).
- Blitz the biscuits to form a crumb. Combine the biscuit crumb and melted butter, then press it into a rectangular fluted tart tin with removable base, 11 cm x 35 cm in size.
- Line the biscuit base with scrunched baking paper and fill with uncooked rice, then blind bake in the pre-heated oven for 25 minutes. Remove the baking paper and rice, then allow the base to cool at room temperature.
- For the pecan filling: Toast the pecans in an oven pre-heated to 180°C (160°C fan-forced) for about 10 minutes. Allow to cool completely before coarsely chopping.
- Reduce the oven temperature to 160 (150°C fan-forced).
- In a large bowl, place the eggs, sugar, golden syrup, vanilla, melted butter and salt. Mix to combine.
- Add the chopped pecans and chocolate chips, then pour into the prepared biscuit base.
- Bake in the pre-heated oven for 40-50 minutes, then allow to cool at room temperature.
- To finish: Prior to serving, place star cut-outs on top of the pecan pie, then dust the surface with icing sugar. Remove the cut-outs to reveal the star finish.
Note
- You could also make this with other nuts, such as hazelnuts.
- Store in the refrigerator for up to 3 days. Warm the pie before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
