This classic American dessert is another great favourite of mine. Unfortunately, I find the original version too sweet, so I have adjusted my version accordingly. That said, I always serve my pecan pie with clotted cream and vanilla ice cream . . . I know, I know!
- 375 g shortcrust pastry ready rolled
- 3 large eggs, beaten
- 150 g dark brown soft sugar
- 2 tbsp golden syrup or maple syrup
- 170 g tube Carnation Condensed Milk
- 100 g butter, softened
- 1 tsp vanilla extract
- 150 g pecan nuts
- you will also need a deep 20cm (8") loose bottomed fluted flan tin
For the Base
- Preheat the oven to 200C 400F Gas Mark 6
- Preheat the oven to 200C, 400F, Gas Mark 6. On a lightly floured surface, roll out the pastry to line the tin, allowing the excess pastry to hang over the sides of the tin.
- Prick the base with a fork and chill in the refrigerator or freezer for 10 minutes.
- Cover the pastry base with a sheet of baking parchment and fill with baking beans. Bake for 10 minutes, then remove the beans and paper and return the pastry case to the oven for a further 10 minutes.
- When cool, take a sharp knife and cut away the excess pastry, leaving a neat edge.
- Reduce the oven temperature to 170C, 325 Gas Mark 3.
- In a large bowl, whisk together all the filling ingredients except the pecan nuts. Pour into the pastry case, then carefully sprinkle over the pecans.
- Bake for about 50 minutes until the filling is just set.
- Remove from the tin and cool for about 20 minutes.
- The pie is at its best either served warm with vanilla ice cream or chilled with a spoon of créme fraîche.
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