By Claire
Nutritional Info(100g) 
- Butter 
- Golden syrup 
- Vanilla extract 
- Brown sugar 
- Eggs 
- Shortcrust pastry 
- Pecan nuts 
Pecan pie
Ingredients
- 110g/4oz unsalted butter
- 110g/4oz golden syrup
- 1 tsp vanilla extract
- 225g/8oz light soft brown sugar
- 3 free-range eggs, beaten
- 1 x 245g/8½oz blind-baked shortcrust pastry case
- 285g/10oz pecan nuts, halved
Method
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Preheat the oven to 180C/350F/Gas 4.
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Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
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When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
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Add the beaten eggs to the mixture and stir well.
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Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture.
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Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft.
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Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices.
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Pecan pie