Try Phil's irresistibly sweet pecan pie with a scoop of ice cream or crème fraiche.
Ingredients
- 375 g13¼ oz ready-made short-crust pastry
- 3 large eggs, beaten
- 150 g5¼ oz dark brown soft sugar
- 2 tbsp golden or maple syrup
- 170 g6 oz condensed milk
- 100 g3½ oz butter, softened
- 1 tsp vanilla extract
- 150 g5¼ oz pecan nuts
- Flour, for dusting
Method: How to make Phil's pecan pie
Preheat the oven to 200C/Gas 6.
On a lightly floured surface, roll out the pastry to line a deep, 20cm loose-bottomed, fluted flan tin, allowing the excess pastry to hang over the sides of the tin.
Prick the pastry base with a fork and place in the fridge to chill for ten minutes.
After ten minutes take the pastry base out of the fridge, lay a sheet of baking paper over it and cover the paper with baking beans.
Place the tin in the oven and bake for ten minutes. Remove it from the oven, take out the beans and the paper and return to the oven for a further ten minutes. Leave to cool.
When the pastry is cool, take a sharp knife and cut away the excess, leaving a neat edge. Reduce the oven temperature to 170C/Gas 3.
In a large bowl, whisk together the eggs, brown sugar, syrup, condensed milk, butter and vanilla extract until smooth.
Pour the mixture into the pastry case, and then carefully sprinkle over the pecan nuts.
Bake for around 50 minutes or 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 served chilled with a spoonful of crème fraiche.
