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 Sk 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 angle 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 
Ingredients
Dough:
2 c plain flour
1/4 c brown sugar, firmly packed
1/2 c salted butter
125 g cream cheese
1/4 c milk
1 tsp vanilla essence
1/4 tsp cinnamon
Filling:
2.5 c pecans, roughly chopped
2 tbs butter, melted
1/2 c brown sugar, lightly packed
2/3 c golden syrup
1 tsp vanilla essence
2 tbs plain flour
2 egg
Method
Makes 28 little tarts
Pre heat oven to 170°c
Place all the dough ingredients into a food processor and blitz till it forms a ball. Divide this into 28 equal portions.
Lightly spray or grease a cupcake tray and press the dough into the forms.
Fill the dough cups with the chopped pecans
Mix together all of the filling ingredients – Tip: Use a pouring cup like a gravy server as this makes filling the patties so much easier!
Pour the filling mixture into each cup to close to the top.
Cook for 25 mins
Once cooked, let them rest in the tray for 5 mins then carefully remove them and place on a cooling rack
- 2 c plain flour
- ¼ c brown sugar, firmly packed
- ½ c salted butter
- 125 g cream cheese
- ¼ c milk
- 1 tsp vanilla essence
- ¼ tsp cinnamon
- 2.5 c pecans, roughly chopped
- 2 tbs butter, melted
- ½ c brown sugar, lightly packed
- ⅔ c golden syrup
- 1 tsp vanilla essence
- 2 tbs plain flour
- 2 egg
- Makes 28 little tarts
- Pre heat oven to 170°c
- Place all the dough ingredients into a food processor and blitz till it forms a ball. Divide this into 28 equal portions.
- Lightly spray or grease a cupcake tray and press the dough into the forms.
- Fill the dough cups with the chopped pecans
- Mix together all of the filling ingredients – Tip: Use a pouring cup like a gravy server as this makes filling the patties so much easier!
- Pour the filling mixture into each cup to close to the top.
- Cook for 25 mins
- Once cooked, let them rest in the tray for 5 mins then carefully remove them and place on a cooling rack