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Maple pecan pie with spiced rum ice-cream
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Prep Time:
465 minutes
Cook Time:
50 minutes
Total Time:
515 minutes
Elevate your pecan pie with homemade pastry leaves: cut shapes, brush with egg wash, and bake until golden.
Ingredients:
  • 3 eggs, lightly whisked
  • 125ml (1/2 cup) maple syrup
  • 100g (1/2 cup) brown sugar, firmly packed
  • 50g butter, melted
  • 1/2 tsp vanilla bean paste
  • 300g pecans, halves
  • 1.5L vanilla ice cream, softened
  • 40ml (1/4 cup) spiced rum
  • 1.25 gm ground cinnamon
  • 225g (1 1/2 cups) plain flour
  • 24.00 gm icing sugar mixture
  • 150g butter, chilled,chopped
  • 1 egg yolk
  • 40.00 gm chilled water, chilled
Instructions:
  • Combine softened ice cream, spiced rum, and cinnamon in a large bowl until thoroughly mixed. Transfer to a shallow metal container, cover with foil, and freeze for at least 6 hours until firm.
  • To make the pastry, pulse flour, icing sugar, and butter in a food processor until it becomes fine breadcrumbs. Pour in the yolk and water, then pulse until the dough starts to form. Transfer the dough to a lightly floured surface and knead until smooth. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 200C/180C fan forced. Roll out the dough between two sheets of baking paper into a 4mm-thick disc. Gently place the pastry into a 26cm fluted tart tin with a 3cm depth, ensuring the excess is trimmed and reserved.
  • Chill in the fridge for 15 minutes. Line the pastry base with baking paper and use pastry weights, rice, or beans for baking. Bake for 15 minutes. Remove the paper and weights, then bake for an additional 10 minutes until crisp and golden. Lower the oven temperature to 180C/160C fan forced. Combine egg, maple syrup, sugar, butter, and vanilla in a bowl, whisking well.
  • Gently fold in the pecans and spread mixture evenly into the pastry base. Bake for 25 minutes until fully set. Let it cool for 1 hour. Garnish with pastry leaves as shown in the picture and serve with a scoop of ice cream on top.

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