Pecan Pie with Maple Cream

Pair with Pedro Ximénez

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.

Ingredients

320g 
shortcrust pastry
300g 
shelled pecans
eggs, lightly beaten
100g 
butter, melted
½ cup  
maple syrup
½ cup  
firmly packed brown sugar
⅓ cup 
plain flour
Maple  
Cream
200ml  
crème frâiche
¼ cup  
maple syrup

Directions

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.

Roberta Muir , Food-Wine-Travel Sydney Australia Visit Website
Share this Recipe
serving and consuming

Pairing Pedro Ximénez with food

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.

It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.

Pedro Ximénez fast facts

Always serve slightly chilled

Serve between 12 & 14º C in a white wine glass.

A dessert in itself

A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

Style of glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content between 15 & 22% vol.
  • Sugar more than 212 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Roberta Muir , Food-Wine-Travel Sydney Australia Visit Website
Share this Recipe
Stay up to date on the lastest news from the Sherry region and events taking place near you.
Follow us

Sherry Cocktails

Pedro Ximénez
Pedro Ximénez

Meet the maker

José María Quirós Sacaluga
Bodegas Tradición ,...
Victoria Frutos Climent
Bodegas Real Tesoro &...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
Bodegas Argüeso ,...
Jerez-Xérès-Sherry

#SHERRYLOVER

Classic, Passionate & Uniquely Spanish