This is more of a cheesecake than a pecan pie. Since it’s a cheesecake it is of course full of fat and sugar but there’s good stuff in there too. There are 2 dessertspoons of natural greek yoghurt in the creamy filling which means it contains calcium and vitamin B12 as well potassium, protein, zinc and vitamin B6. Also most of the sugar in the pie is from crude treacle (molasses) and maple syrup. Maple syrup provides some calcium and a little magnesium, while crude molasses is a great source of iron, calcium 20%, vitamin B6 35%, potassium and magnesium. And then there’s the pecan nuts which are a source of some good fat, some protein, fibre, magnesium, vitamin B6, iron and even a tiny amount of vitamins A and C.
So quite full of goodness really … as well as having lots of butter, cream cheese and biscuits. Well, it is a treat.
It’s important when buying the treacle that you get the crude blackstrap molasses type. For one thing this is the type that has all the nutrients and for another it has a much stronger taste than the more refined version.
- 8 gingernuts (ginger snaps)
- 7 Hobnobs / Oaties
- 175g salted butter
- 180g full fat cream cheese
- 2 dessertspoons whole unsweetened greek yoghurt
- 1 good teaspoon crude blackstrap molasses (treacle)
- 4 – 5 dessertspoons maple syrup
- Melt 75 grams of the butter and add it to the crushed biscuits. Grease a pie dish (7.5 ” or 19 cm) and press the biscuit base into it gently with your fingers. Bake in a pre-heated oven at 180 C for 10 minutes. To ensure it holds it’s shape you can cover the base with baking paper and fill with baking beans. When it’s done take the crust out and allow to cool completely.
- Melt 75 grams of the butter in a saucepan. Don’t allow it to burn. Once the butter is melted stir in the molasses and 2 dessertspoons of maple syrup. Keep stirring until the butter, the molasses and the maple syrup have blended and thickened a little – turning it into a runny bitter toffee. Remove from the heat and allow to cool a little.
- Beat the yoghurt and cream cheese together and then stir in well the bitter toffee sauce. Taste and if necessary add another dash of maple syrup. Fill the biscuit base with the cream cheese filling and top with pecan nuts.
- In a saucepan melt the remain 25 grams of butter and stir in the remaining 2 dessertspoons of maple syrup. Keep stirring until you have a runny toffee sauce. Pour the toffee sauce over the pecan nuts.
- Leave to set in the fridge for 8 hours.