Miso Pecan Pie

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5 from 1 vote

This Miso Pecan Pie is an absolute treat. It's a great way to use miso and comes together in a few simple steps.

Prep Time5

Cook Time1 15

Course: Dessert

Cuisine: American, Japanese

Servings: portions

Calories: 737kcal

Author: Emily Roz

Ingredients

325 g store-bought short crust pastry
75 g unsalted butter
100g golden caster sugar
150g golden syrup
150g maple syrup
2 tablespoon white miso
3 eggs, beaten
½ teaspoon vanilla paste
200g pecan halves
Whipped cream

Instructions

Preheat your oven to 180C/350F.
Roll out your pre-bought dough and line the tin.
Gently press the dough into the sides of the tin without stretching it.
Train any excess dough by running your knife around the side of the tin. Press down the edges of the dough with a fork, making a pretty pattern. Set aside in the fridge until the oven has reached temperature.
Once your oven has reached temperature, line the base of your pie with parchment paper and fill with beans or pie weights.
Bake the pie base for 15 minutes and then remove from the oven and leave to cool while you make the filling.
In a large bowl, add in your softened butter, miso paste, and golden caster sugar. Using an electric whisk, combine the ingredients until soft and fluffy.
Next up, add in your golden syrup, maple syrup, eggs, and vanilla paste. Whisk until smooth and velvety.
Get your pecan pie pastry and add in half your pecans to the base (you can chop these up finely or leave them in larger chunks, it's up to you!). Scatter and spread evenly.
Pour in your miso mixture into the pastry.
Top with the rest of your pecans in a pretty pattern, or just scattered around the top.
Bake for 30 minutes at 180C/350F, then reduce the temperature to 160C/320F for another 30 minutes.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Refrigerate Miso Pecan Tart wrapped well in plastic wrap for up to 5 days.

To freeze: Let the pecan tart cool completely. Wrap well in plastic wrap and store in a freezer safe ziplock bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

TIP: Blind bake the pastry.The only way that you can guarantee no soggy bottom!

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