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Chulumna Pecan Pie

Chulumna Pecan nut pie

20cm fluted pie pan with removable base serves 6 people
25cm Pyrex pie plate serves 8-10 (6-8 depending on your appetites 😜)

Ingredients

Pastry case Yield 680g enough for 1 x 20cm and 1 x 25cm pie cases

  • 320g cake flour
  • 210g butter cold cubed
  • 1/4 tsp fine salt
  • 3 Tbls castor sugar (50g)
  •  100g cream

Maple Pecan pie filling

  • 300g shelled pecan nuts
  • 4 XL eggs beaten
  •  215g brown sugar
  • 1/2 tsp salt
  • 60g melted butter
  • 350g maple syrup
  • 1 Tbls flour
  •  1 Tbls lemon juice

Instructions

Pastry Case

  • Preheat oven to 160° C fan assisted
  • Make pastry
    Mix flour, salt and sugar together in blender with blade attachment. Add cold butter and pulse until pea size crumbs form. Add cream 25g at a time until dough comes together and is not be too sticky
  • Butter baking pans, I used a 20 cm fluted pan with a loose bottom and a 25cm Pyrex pie dish. The dough yield is about 680g. I used 230 g of the dough for the 20 cm pan and 450g for the 25cm Pyrex dish. Press dough into pans and refrigerate whilst making the filling
     

Maple Pecan pie filling

  • 300g pecans (2 min in air fryer at 180° C cooled brings out nutty flavour) folded in at the end or distributed evenly on the bases of the pastry cases. Add more nuts to the bigger pie dish when sharing between the two pies.
  • Mix the flour into the melted butter to ensure an even mix. Now add all the filling ingredients to a bowl and mix gently together. DO NOT BEAT. FOLD NUTS IN
  • Pour into pastry bases and bake in preheated oven at 160°C, covered with tinfoil for 1 hour, remove the foil after about an hour and back for a further 15 minutes. Cool for two hours before cutting the serving with cream or ice cream. Will keep in the fridge for up to 4 days. Alternatively you can freeze it and bake in the oven from frozen for 20 minutes at 160°C.
     
    Chulumna Pecan Pie

Notes

Substitute golden syrup for the Canadian maple syrup if you like. If you do that then it’s not necessary to add the flour. Because the consistency of maple syrup is more runny, the flour helps it to thicken. When we made Pecan Pies in my restaurant years ago we never had maple syrup only golden syrup that is basically corn syrup flavoured. This has the necessary consistency that thickens the filling. I’ve also boosted the nut filling here and reduced the qty of syrup because of how expensive real maple syrup is. Just remember that golden syrup is very much sweeter than maple syrup, so add more nuts and less syrup. I tried it on a 1:1 ratio and I was very sweet for me.
Course: afternoon tea, baking, Dessert, tea time treat
Cuisine: Canadian
Keyword: Maple Syrup, pecan, pecan pie