Pecan pie

Method

1. To make the pastry case, place the flour in a mixing bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the water and bring together with your hands to form a ball. Wrap the dough in cling film and chill in the refrigerator for 30 minutes.

2. Preheat the oven to 190°C/gas 5.

3. Roll out the chilled dough on a floured work surface and use it to line a 20cm loose-based flan tin.

4. To make the filling, place the eggs, butter, sugar, syrup, salt and vanilla extract in a mixing bowl and beat until well blended. Add the chopped pecans and mix well. Pour the mixture into the pastry case.

5. Cover the top of the pie with the pecan halves.

6. Bake the pie for about 45 minutes, until golden. Cool on a wire rack and turn out carefully onto a serving plate. Serve hot or cold.

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Ingredients

For the pastry case

225g plain flour, plus extra for dusting
150g unsalted Butter, cut into small pieces
3 tbsp water

For the filling

3 Eggs
75g soft Butter
200g light brown sugar
225g dark corn or sugar cane syrup
½ tsp Salt
1 tsp vanilla extract
350g Pecan halves, 150g chopped and the remainder left whole
ice cream or whipped cream, to serve

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