Prep time:
Cooking time: 40 minutes
Total time:
Serves: 8
1 pack ready rolled shortcrust pastry (sweetcrust if you prefer), or make you own
100g melted butter
120g light brown sugar
3 large eggs
2tbsp plain flour
180ml golden syrup
1tsp vanilla essence
½tsp tsp sea salt
400g 400g pecan nuts – 300g chopped, 100g whole halves
1tbsp extra syrup to pour over for a glossy finish
preheated oven – 180°C for blind baking and 160°C for the pie
You will need: a 24cm loose bottomed tart tin, lightly greased
For those not wedded to tradition (we are a little early for Thanksgiving), Pecan pie has to be one of the most glorious, yet simple to make desserts at any time of the year. This one is not too sickly sweet, of course it’s full of calories, but it’s packed with nutritious pecans too. Oh go on then, just one small slice.
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