Treacle Pecan Pie
- Difficulty Moderate
1. Preheat oven to 180°C/ 160°C FF. In a bowl, using your fingertips, rub the butter, flour and salt together to form a fine crumb. Add water to the mix and combine dough with hands until it comes together. Form into a ball, wrap in cling wrap and chill in the fridge for 30 mins.
2. Lightly flour a work surface, roll chilled dough to a 30cm circle. Place in a 23cm round pie tin. Trim excess dough and blind bake for 20 mins. Remove paper and weights, bake for a further 7 mins or until golden.
3. Pie Filling: Lower heat to 175°C/155°C FF. Place butter, CSR Dark Brown Sugar, CSR Treacle and salt in a heavy based saucepan. Cook on low for 5 mins until butter melts and sugar has dissolved. Remove from heat and cool.
4. Place eggs and vanilla in a bowl and whisk until combined. Add the cooled treacle mix and whisk until well combined. Place the pecans at the base of the pie casing, pour over the treacle mix until full. Cover the edges of the crust with foil. Bake pie for 35 mins or until the filling has set. Cool in tin and serve when cooled.