Maple pecan pie with spiced rum ice-cream
Top this traditional pecan pie with pastry leaves! To make them, cut leaf shapes from scraps. Brush with egg wash and bake on a lined tray until golden.
- 3 eggs, lightly whisked
- 125ml (1/2 cup) maple syrup
- 100g (1/2 cup) brown sugar, firmly packed
- 50g butter, melted
- 1/2 teaspoon vanilla bean paste
- 300g pecans, halves
SPICED RUM ICE-CREAM
- 1.5L vanilla ice cream, softened
- 40ml (1/4 cup) spiced rum
- 1/2 teaspoon ground cinnamon
- 225g (1 1/2 cups) plain flour
- 2 tablespoons icing sugar mixture
- 150g butter, chilled,chopped
- 1 egg yolk
- 2 tablespoons chilled water, chilled
For the spiced rum ice-cream, place softened ice-cream, spiced rum and cinnamon in a large bowl and stir until well combined. Transfer to a shallow metal container and cover with foil. Place in the freezer for 6 hours or until firm.
For the pastry, process flour, icing sugar and butter in a food processor until it resembles fine breadcrumbs. Add yolk and water. Process until the dough just comes together. Knead on lightly floured surface until smooth. Cover. Place in fridge for 30 minutes.
Preheat oven to 200C/180C fan forced. Roll out dough between 2 sheets of baking paper to a 4mm-thick disc. Line a 3cm-deep, 26cm (top measurement) fluted tart tin with removable base, with pastry. Trim and reserve excess.
Place in the fridge for 15 minutes, to rest. Cover pastry base with baking paper and fill with pastry weights, rice or beans. Bake for 15 minutes. Remove the paper and pastry weights, rice or beans. Bake the pastry case for a further 10 minutes or until crisp and golden. Reduce oven temperature to 180C/160C fan forced. Whisk the egg, maple syrup, sugar, butter and vanilla in a bowl.
Stir in the pecan. Pour evenly into the pastry base. Bake for 25 minutes or until set. Set aside for 1 hour to cool. Decorate with pastry leaves (see picture). Serve topped with ice-cream.
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