This classic American dessert is another great favourite of mine. 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!
375g pack ready made shortcrust pastry
3 large eggs, beaten
150g (5oz) dark brown soft sugar
2tbsp golden syrup or maple syrup
170g tube Carnation Condensed Milk
100g (3½oz) butter, softened
1tsp vanilla extract
150g (5oz) pecan nuts
You will also need a deep 20cm (8") loose bottomed fluted flan tin
For the base, preheat the oven to 200°C, 400°F, 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 170°C, 325°F, 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 leave to cool for about 20 minutes. The pie is at its best either served warm with vanilla ice cream or chilled with a spoon of crème fraîche.