Recipe 41: Pecan Pie and Recipe 42: Maple cream

I do enjoy entertaining. a couple of days ago we had our friends over and decided I would give a pecan pie love the show Alive and Cooking, staring James Reeson. He shows some of the most amazing food and so quick and seems easy as well. So have decided I would try one of his recipes and was surprised as to how yummy it was!

Recipe 41: Pecan Pie

Short crust pastry


Pecan Filling:

1 cup (215 grams) dark brown sugar

2/3 cup (160 ml) Golden Syrup

1 tablespoon rum or bourbon

4 tablespoons (56 grams) unsalted butter

3 large eggs

1/4 cup (60 ml) cream

1/4 teaspoon salt

1 1/2 - 2 cups (150 - 200 grams) pecans, toasted and coarsely chopped

METHOD

1. Preheat oven to 180 degrees C. Place the oven rack in the bottom third of the oven.
2. Gently transfer to a 23 cm pie pan. Blind bake for 20 minutes, then remove the blind baking material and pop in the oven for another minute. Take the pastry out of the oven and cool.
3. Make the Pecan Filling: In a large saucepan, heat the brown sugar, Golden Syrup, rum (or bourbon), and butter until boiling, stirring constantly. 
4. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. 
5. When the boiled syrup has cooled, beat in the eggs, salt, and cream.  
6. On the pastry crust evenly distribute the chopped pecans over the bottom.  Then pour the filling evenly over the nuts. Bake for about 25-45 minutes or until the filling is just set (a toothpick inserted into the center of the pie will come out clean. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. 
7. Serve warm or at room temperature with whipping cream. 

Recipe 42: Maple cream

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup

METHOD

1. Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.