Pecan pie is not very common in Ireland, but after I found a recipe for it in an Australian cookbook I had lying around, I got curious and made it. I immediately loved it, but of course I had to put my own spin on it. Most pecan pie recipes use corn syrup, but I chose to use maple syrup instead so the filling had a lovely custardy texture and an extra layer of distinctive flavor. The pie was also really easy to make, so I found myself serving it frequently for Sunday lunch while I was working at a spa in Wexford, where it was a big hit.
Makes 8 servings
1 Preheat the oven to 350°F (180°C). Grease a 9-inch pie pan.
2 Roll out the pie dough into a 13-inch round and lay it in the prepared pan. Trim away any excess dough from around the edge.
3 In a large bowl, whisk together the egg yolks, maple syrup, brown sugar, butter, and cream.
4 Finely chop 2 cups (283 grams) of the toasted pecans and add them to the egg mixture.
5 Pour the pecan mixture into the crust. Arrange the remaining 1 cup (142 grams) pecans over the top of the pie to create a nice finish.
6 Bake for 30 to 35 minutes, until the pie is set around the edges but still a little wobbly in the middle.
7 Serve warm, with vanilla ice cream. Store any leftovers at room temperature, covered, for up to 4 days.