Pecan pies are like an old friend you haven’t seen for a while but have fond memories of the times you had together.
My first pecan pie memory is with my uncle. We had just traversed across to Kareela Hutte through an absolute blizzard from Antons at Thredbo ski resort, we couldn’t see the tips of our skis it was the worst snow conditions I had ever been in. We were frozen and sore from being on such an extreme incline for so long and just desperately trying not to get blown down the mountain. That pie was the best darn pie I had ever had… I don’t even remember what else I had for lunch that day, just that pie.
Although there are a thousand different recipes for Pecan Pie I have a couple of little differences in this recipe to a ‘standard’ one. Firstly the pastry is a cookie dough so you don’t need to blind bake the case but you still end up with a flaky, slightly crumbly texture, which we all love in a tart! Secondly, I use maple syrup instead of corn syrup – It may not be the healthiest dish but you may as well keep it as simple and clean as possible.
Reconnect with old friends… Blondie 
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