Pecan Pie - Serves 8 - 10



The crackling in this pie just adds a subtle saltiness to its sticky sweetness. We love this American classic and wonder why crackling hasn't been added before!? Make sure to use proper maple syrup for maximum flavour.

Piggin' Ingredients:

For the Pastry:

• 175g plain flour, plus etxra to dust
• 75G butter, cubed and chilled
• 50g icing sugar
• 1 medium egg

For the Filling:

• 110g pecan halves
• 50g unsalted butter, softened
• 100g light soft brown sugar
• 3 large eggs, beaten
• 50g plain flour
• 140g maple syrup
• 50ml single cream
• 10g Maple Pork Crackling, crushed very finely

Recipe:

To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture forms fine crumbs. Alternatively, sift the flour and icing sugar into a large bowl, and rub the butter in with your fingertips. 

Beat the egg with 1 teaspoon of cold water; add to the mixture and pulse/mix briefly, until the dough comes together in a ball. Wrap in clingfilm and chill for 30 minutes.

Roll the pastry on a lightly floured surface to line a 23cm fluted tart tin, and chill for 20 minutes. 

Preheat the oven to 200 degrees C / 180 degrees C Fan / Gas Mark 6. Line the pastry with baking parchment and baking beans, put the tin on a baking sheet and bake for about 15-20 minutes, until the sides are set. 

Carefully remove the paper and beans, return the tart tin to the oven and bake for a further 5 minutes until the pastry feels sandy to touch. 

Meanwhile put the pecans on a baking sheet, and toast in the oven for about 5 minutes until lightly golden, then roughly chop.

In a medium bowl beat the butter and sugar together until creamy, Gradually beat in the eggs, followed by the flour. Beat in the syrup, and then the cream.

Pour the filling mixture into the pastry case. Scatter over the pecans and crackling crumbs. Bake for 5 minutes, then lower the temperature to 180 degrees C / 160 degress C Fan / Gas Mark 4 and continue baking for 35-40 minutes until the filling is just set. Serve warm or at room temperature.