Clover Butro Pecan Pie
(11 Feb 2020)

Clover Butro Pecan Pie

Butro pecan pie
 
Recipe by Nicole Snelling
 
1 Roll store bought short crust pastry
3 Eggs
2 Cups Pecan nuts, coarsely chopped
1 Cup Brown sugar
¾ Cup Golden syrup
¼ Cup Butro oil blend
2 tsp Vanilla essence
¼ tsp Salt
 
Preheat the oven to 180°C.
Using a rolling pin, roll the pastry out onto a lightly floured surface, make sure to roll out the pastry to fit into a 23-25cm pie dish.
Lightly press the pastry into the pie dish leaving a slight overhang of 1 ½cm, then trim off any excess pastry.
Using a fork, prick the base of the pastry a few times and place into the fridge to set for 30 minutes.
Add the eggs, Butro oil blend, golden syrup, brown sugar, vanilla essence and salt into a mixing bowl. Using a whisk, whisk the ingredients together to allow the sugar to dissolve slightly.
Add the pecan nuts to the egg mixture and fold through. Pour the pie filling mixture into the lined pastry shell and place into the oven to cook for +- 60 minutes. The pastry must be golden in colour and the filling needs to be set.  Once the pie has baked allow it to cool for at least 2-3 hours before serving.
Best served topped with vanilla ice cream or fresh whipped cream .

 

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