Pecan Pie – My Style
I like pie, and so at christmas time i decided to try an old favorite with a bit of a spin and funnily enough it was a huge hit! It is VERY sweet, it is VERY naughty, and it is VERY VERY hard to cut – so dont think you’d be getting a small piece!
Stuff you’ll need
- Sweet Shortcrust pie crust (you could make one yourself, but eh the store bought ones are cheap and nommy)
- 120grm butter
- 120grm caster sugar
- 180grm almond meal
- 3 eggs
- 3 egg whites
- 50grm honey
- 50grm caster sugar
- 50grm butter
- 50grm dates
- 50grm pecans
- 50grm banana chips
How i did it
Pre Heat oven to 180 deg Celsius. Blend the butter and sugar until creamy. Add the eggs and egg whites one at a time ensuring that the mixture stays smooth and doesnt seperate. Then add the almond meal and blend until smooth. Add the mixture to the tart shell and place in the oven for 20 minutes – or until both mixture and pie shell are golden.
While the pie shell bakes roughly chop pecans dates and banana chips until they are all approimatly the same size.
Once the pie shell and almond meal mix is cooked remove from the oven and let cool. While cooling combine honey, sugar and butter in a medium saucepan, stir over medium heat until sugar is dissolved and mix becomes foamy, add chopped fruit and nuts.
Gently pour the hot toffee fruit and nut mixture over the cooked pie, make sure the toffee is hot and to be gentle or you will break the soft almond meal mixture, spread out to the edges with a wooden spoon.
Allow to cool / place in the fridge until ready to serve.
If you have a uber sweet tooth you could serve with whipped cream… I would recommend a very sharp bread knife & using a sawing motion to cut….
