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Treacle Pecan Pie

Name: Treacle Pecan Pie
Prep time: 45 min
Cook time: 1 h 5 min
Yield: 8
Ingredients: PASTRY; 1 ½ cups Edmonds Standard Grade Flour (225g); 100g cold butter, cubed; ⅛ tsp salt; 2-3 Tbsp ice water; FILLING; 1 cup Chelsea Treacle (360g); 1 cup Chelsea Dark Cane Sugar (200g); 75g butter; ¼ tsp salt; 2 large eggs, at room temperature; 1 tsp vanilla extract; 2 cups shelled pecan halves, lightly toasted (230g)

2.3

Preparation

45 mins

Bake

1 hours 5 mins

Difficulty

Easy

Servings

With a crisp, buttery crust, roasted pecans and rich caramel filling, this treacle pecan pie is a guaranteed winner!

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Ingredients
Method

Ingredients

PASTRY

1 ½ cups Edmonds Standard Grade Flour (225g)
100g cold butter, cubed
⅛ tsp salt
2-3 Tbsp ice water

FILLING

1 cup Chelsea Treacle (360g)
1 cup Chelsea Dark Cane Sugar (200g)
75g butter
¼ tsp salt
2 large eggs, at room temperature
1 tsp vanilla extract
2 cups shelled pecan halves, lightly toasted (230g)

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

details

Icing Sugar

Icing sugar can also be...

details

Treacle

Like Golden Syrup, Treacle...

details

Reviews

3

What did you think of this recipe?

Jamie

The pastry is crap with no flavour whatsoever I haven't yet made another one with a different recipe for the base so I'm not convinced with the full recipe atm

Terry

not nice would be better with golden syrup has the writer of the treacle tart really eaten it ??

Andrew Douglas

brilliant, huge hit in the flat. will definitely make again

Method

PASTRY : In a bowl, using your fingertips, rub the Edmonds Standard Grade Flour, Tararua Butter and salt together to form a fine crumb. Add water to the mix and work dough with your hands until it comes together. Form into a ball, wrap in cling wrap and chill in the fridge for 30 minutes.

Meanwhile, preheat oven to 180°C bake. Lightly grease a 23-25cm round pie tin.

Lightly flour a work surface. Roll out chilled dough to a 30cm circle. Line prepared tin with dough, trimming off any excess. Line pastry with baking paper, fill with dried beans or pastry weights and bake for 20 minutes. Remove paper and weights and bake for a further 7 minutes, or until golden.

Reduce oven temperature to 175°C bake.

FILLING : While pie crust bakes, place Chelsea Treacle, Chelsea Dark Cane Sugar, Tararua Butter and salt in a heavy-based saucepan. Cook on low for 5 minutes, until butter melts and sugar has dissolved. Remove from heat and leave to cool.

Place eggs and vanilla in a large bowl and whisk until combined. Whisk in the cooled treacle mixture. Place the pecans over the base of the pie crust, then pour over the treacle mix until full.

Bake pie for 35 minutes, or until the filling has set. Cover the edges of the pastry with foil if they start to brown too much.

Cool pie in tin and serve when cooled. Delicious with thickened cream and a dusting of Chelsea Icing Sugar!