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Cook The Perfect Pecan Pie With The 5 Best Ingredients

Pecan Pie
The Carousel The Carousel has been verified by Muck Rack's editorial team

May 16, 2019

PREP TIME 20 MINUTES COOK TIME 1 HOUR 50 MINUTES SERVES 6

FIVE INGREDIENTS

1 sheet frozen shortcrust pastry (50g)

2⁄3 cup (230g) golden syrup

2 eggs

2 tablespoons plain (all-purpose) flour 2 cups (240g) pecans

STAPLES

50g (11⁄2oz) butter

METHOD

1  Remove pastry sheet from freezer to thaw.

2  Preheat slow cooker on HIGH. Grease a 20cm (8in) loose-based tart tin with a little extra butter. Line tin with pastry; trim excess pastry, leaving about 1cm (1⁄2in) overhang. Prick pastry with a fork; freeze while preparing the filling.

Melt butter in a microwave or small saucepan over medium heat. Whisk syrup, eggs, flour and melted butter in a jug; stir in pecans. Pour pecan mixture into pastry case, spreading filling evenly. Place tin in slow cooker. Cover slow cooker insert with a clean tea towel, then replace cooker lid. Cook, covered, for 1 hour 45 minutes.

Remove pie from slow cooker; cool slightly. Serve pie drizzled with extra golden syrup, if you like.

MAKE IT SIX Serve with vanilla ice-cream or thick cream.

STORE IT Refrigerate in an airtight container for up to 4 days; serve cold or warm.

Recipes extracted from:The Australian Women’s Weekly 5 Ingredients Slow Cooker, Bauer Books, RRP: $34.99

Available where all good books are sold and www.awwcookbooks.com.au

Triple Tested® recipes for success every time

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

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