Macadamia Butterscotch (or Pecan) Pie

Requires one batch of sweet shortcrust pastry, or one batch of Gluten Free coconut flour pastry

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Macadamia Butterscotch (or Pecan) Pie
Prep Time 40 minutes
Cook Time 60 minutes
Passive Time 2 hours
Servings
10 inch pies
Ingredients
Prep Time 40 minutes
Cook Time 60 minutes
Passive Time 2 hours
Servings
10 inch pies
Ingredients
Instructions
  1. Make your sweet shortcrust pastry.
  2. Preheat oven to 350°F.
  3. In a small bowl beat together the eggs, brown sugar, syrups, melted butter, vanilla, salt, until smooth.
  4. Butter your pie plates, roll out your pastry and line the pie plates, trimming off any excess pastry with clean scissors.
  5. Spread the chopped nuts over the bottom of the pastry and pour the filling evenly across.
  6. Bake at 200°C for 30 minutes.
  7. Cover the edges of the pie with foil to prevent burning.
  8. Bake for another 30 minutes until the filling has set. The pie should be barely wobbly in the middle.
  9. Remove from oven and let cool completely. Serve with cream or ice-cream for a devilish dessert, or for a sweet morning tea treat they are perfectly delicious served just as they are.
  10. These also work well as little individual macadamia pies, (or pecan pies, or any nuts you fancy). Simply roll the pastry a little thinner and bake them in muffin trays. Reduce the baking time to about 20 minutes uncovered and 15 minutes covered. It's a bit fiddly but well worth the effort for party cooking!