The perfect combination of nuts and caramel in one delicious quick & easy Pecan Pie. This is one of my absolute favourite desserts (especially with a big scoop of ice-cream!).
I seriously love pecan pie. Like ridiculously so. I’ve actually made it for dessert the past two Christmases. Yep, that’s how much I love it. But I would be totally lying if I said I only made pecan pie at Christmas. I don’t. I make it a LOT!!
Sometimes (when I’m feeling all Martha Stewart like), I’ll make my own shortcrust pastry. But when life is crazy-busy (which is pretty much always), I just buy a pre-made tart shell from the supermarket. Ugh I know how bad that sounds. A food blogger telling you to buy pre-made pastry. But honestly, it’s the taste that matters… and when it comes to this quick & easy pecan pie, it’s all about the super deeeelish filling.
I know you can make all kinds of yummy variations on pecan pie (think chocolate, salted caramel etc… drool!), but this is my favourite classic version. It’s quick, easy and tastes SO good! It’s also pretty darn sweet, so if that’s not your thing, steer clear. But if you’re into maple syrup and all things deliciously sweet, you’ve totally come to the right place.
I like to add some vanilla bean paste to my filling because it gives it the most amazing flavour. But if you don’t have any, you can use a dash of vanilla essence instead (it’s not quite the same, but it is a LOT cheaper!!).
Oooh and I have one little tip for making your pecans look absolutely perfect once your pie is cooked. Place approximately half of your pecans, curved side facing up in a nice little pattern in the base of your tart shell. Pour in your filling mixture and then carefully press the rest of your pecans into the filling (push them down lightly so that the mixture covers them). This will give you a nice, even layer of pecans.
You can serve this easy pecan pie all on it’s own (hot or cold), but because this is my little blog I’m going to tell you with how I like to serve my pecan pie! I love it warm with a big, big scoop of ice-cream. Vanilla ice-cream is pretty fab, but lately I’ve been really into salted caramel ice-cream. It’s crazy over-the-top sweetness, but by gosh it’s good. Trust me on this one!!
Are you a pecan pie fan too?
Pecan Pie - Thermomix Method
- 1 pre-made store-bought shortcrust pastry shell or made your own and blind bake it before adding the filling
- 80 g butter
- 2 eggs
- 130 g maple syrup
- 80 g brown sugar
- 30 g self raising flour
- 1 1/2 tsp vanilla bean paste or vanilla essence
- 1 1/2 cups pecans
Preheat oven to 180 degrees celsius.
Place pre-made shortcrust pastry shell onto a baking tray and set aside.
Arrange half of the pecans on the base of the tart shell.
Place the butter into the TM bowl and melt on Speed 2, 100 degrees, 2 minutes.
Allow to cool.
Add the eggs, maple syrup, brown sugar, self raising flour and vanilla bean paste.
Mix on Speed 6 for 30 seconds.
Carefully pour the mixture into the tart shell (not quite to the top).
Add the remaining pecans and press down lightly into the mixture.
Bake in the oven for 20-25 minutes or until golden and cooked through.
Serve warm or cold (with ice-cream or cream).