Crème Frâiche & Salted Butter by Pepe Saya | Recipe by Roberta Muir | Photos by Franz Scheurer Photography
Roberta Muir – cookbook author, food writer and manager of Sydney Seafood School – has a passion for good cooking, eating and drinking, and exciting travel in search of all three.
As an Aussie, I’ve never been convinced by putting pumpkin, a vegetable I associate with Sunday roasts, into a sweet pie … but I do love this other American classic. Pecans are grown widely throughout the southern USA, where pecan pie is as popular as pumpkin pie on some Thanksgiving tables as well as being a feature of many Christmas feasts. Use your favourite sweetened or unsweetened shortcrust pastry recipe or, as I did, Carême ready-rolled pastry, a fabulous product that’s always in my freezer. I tried a few different dessert wines with this pie, but couldn’t go past a PX Sherry, Cardenal Cisneros from Sanchez Romate, which worked a treat with the maple syrup. I like the touch of acid that the crème frâiche (Pepe Saya of course!) adds to the Maple Cream but use freshly whipped cream if you prefer a milder taste.
- 320g shortcrust pastry
- 300g shelled pecans
- 3 eggs, lightly beaten
- 100g butter, melted
- ½ cup maple syrup
- ½ cup firmly packed brown sugar
- ⅓ cup plain flour
- 200ml crème frâiche
- ¼ cup maple syrup
to make Roberta Muir's Pecan Pie with Maple Cream, you can buy Pepe Saya Crème Frâiche
& Salted Butter
from your local store
or order them from our Online Store.
- Make Maple Cream: whisk crème frâiche and maple syrup together until smooth, cover and refrigerate for at least a couple of hours, until thickened.
- Roll pastry to fit base and sides of a 25cm flan tin.
- Press gently into the tin, trim 1cm above the top of the tin, fold the excess over and refrigerate for at least 30 minutes.
- Meanwhile, preheat oven to 200ºC.
- Place the tin on an oven tray, prick the base of the pastry with a fork, cover with baking paper, top with dried beans (or pastry weights) and bake for 10 minutes. Discard paper and beans and bake for a further 5 minutes or so until lightly coloured.
- Meanwhile, roughly chop all but 16 of the pecans.
- Combine chopped pecans, egg, butter, maple syrup and sugar. Sift in flour and stir until smooth.
- Remove tin from oven and reduce oven temperature to 180°C.
- Pour pecan mixture over pastry, arrange whole pecans on top and return to the oven for 25-30 minutes, until firm.
- Cool in the tin, then carefully lift out and slide off the base onto a platter.
- Serve warm or at room temperature with Maple Cream on the side.
Baking the pastry before adding the filling guarantees a crisp crust; use any dried legumes, rice, lentils or coffee beans to weight it down (this is called blind baking). If you bake a lot of tarts and pies, it’s worth buying reusable pastry weights from a kitchenware store.
Recipe by Roberta Muir - visit her website for more great recipes or to subscribe to her weekly newsletter featuring recipes and Top 5 food, wine and travel lists.