Easiest-Ever Pecan Pies
Makes 12
Hands-on time: 20 minutes
Hands-off time: 25 minutes
INGREDIENTS
⅔ cup (150g) Flora Plant BUTTER™️, cubed
300g shortbread biscuits
½ cup brown sugar
2 large eggs
1 cup golden syrup
1 tsp vanilla essence
½ cup (80g) raw pecan nuts
½ tsp coarse salt
Serving suggestion:
coffee
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
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Preheat the oven to 170°C. Spread 1 tablespoon of Flora Plant BUTTER™️ onto a small square of baking paper. Use this to grease the insides of a 12-hole muffin tray. *Chef’s Tip: Instead of baking paper, tear off a piece of the Flora Plant BUTTER™️ packaging and use it to grease the tray.
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Place the biscuits in a resealable plastic bag and use a rolling pin to crush them until finely ground.
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Add 6 tablespoons of Flora Plant BUTTER™️ to a mixing bowl and melt it in the microwave for about 20 seconds. Stir in the biscuit crumbs.
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Divide the crumb mixture between the muffin holes and use your fingers to press it tightly to form a crust in each. Refrigerate while you prepare the filling.
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Using an electric hand mixer, cream the remaining 3½ tablespoons of Flora Plant BUTTER™️ and sugar together for 2 minutes until pale and creamy.
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Add the eggs, one by one, and beat until fully incorporated.
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Beat in the golden syrup and vanilla essence until smooth.
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Remove the muffin tray from the fridge and divide the mixture evenly between the muffin holes.
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Place a few pecan nuts onto each pie.
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Bake for about 25-30 minutes or until the sides and tops are golden and the filling has set.
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Sprinkle coarse salt over each pie to garnish.
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Leave the tarts in the tin for 15 minutes before transferring to a wire rack to cool. Serve and ENJOY! *Chef’s Tip: Store leftovers in an airtight container for up to 3 days.
Planning to try this?
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