Pecan Pie

Method

1. 1

   Heat the oven

   Heat the oven to 200°C (180°C fan).

2. 2

   Line the tin

   Fit the pastry into a 23 cm pie tin without stretching it, then trim the edges.

3. 3

   Chill the pastry

   Chill the pastry case for 15 minutes, until firm.

4. 4

   Bake the pastry

   Line the pastry with baking paper, fill with baking beans and bake for 15 minutes at 200°C (180°C fan), until the edges look set.

5. 5

   Finish the crust

   Lift out the paper and beans, then bake for 5 minutes more at 200°C (180°C fan), until the base looks dry and lightly golden.

6. 6

   Toast the pecans

   Toast the pecans in a dry pan over medium heat for 3 to 4 minutes, stirring often, until fragrant and lightly browned.

7. 7

   Mix the filling

   Whisk the eggs, brown sugar, golden syrup, melted butter, vanilla and salt in a bowl for about 1 minute, until smooth.

8. 8

   Fill the pie

   Arrange the toasted pecans in the pastry case and pour the filling over them.

9. 9

   Bake the pie

   Bake at 180°C (160°C fan) for 40 to 50 minutes, until the edges are set and the centre still wobbles slightly.

10. 10

    Let it cool

    Cool the pie at room temperature for at least 2 hours, until fully set and easy to slice.

Tips

• If the pastry rim browns too quickly, cover it loosely with foil.
• Slice once the pie is fully cool for neater portions.

Swaps

• Dark brown sugar gives the filling a deeper caramel flavour.
• Maple syrup can replace the golden syrup, but the filling may be softer and set less firmly.

Storing

Cover and refrigerate for up to 4 days. Bring to room temperature or warm gently before serving.