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Indulgent Pecan Pie This is an easy recipe for a delicious pecan pie. Share it with family and friends! Ingredients For the pastry 200 g plain flour pinch of salt 115 g butter Dry pulses or rice for baking blind For the filling 3 eggs good pinch of salt 1 tsp vanilla essence 200 g soft dark brown sugar 4 tbsp golden syrup or light corn syrup 50 g butter, melted 115 g chopped pecan kernels plus 12 pecan halves To serve whipped cream or vanilla ice cream 1. Mix the flour with a pinch of salt, then rub in the butter with your fingertips to a coarse sand consistency. Add iced water a little at a time, mixing first with a fork, then with your hand, until the mixture gathers into a dough. Be mean with the water. 2. Wrap the dough in cling film and refrigerate for 30-40 minutes. Preheat the oven to 190°C for 20 minutes before you bake the tart. 3. Grease a 20-30 cm loosebased flan tin. Roll out the pastry to line the tin, pressing it gently into place with your fingers. 4. Run the rolling pin over the top of the tin to sever the surplus pastry. 5. Prick the pastry base and line with foil. Fill it with dry pulses or rice and bake blind for 15 minutes. Take the pastry case from the oven and lower the oven heat to 180°C. 6. Meanwhile, to make the filling, beat the eggs lightly with the salt and vanilla esence, then beat in the sugar, syrup and melted butter. Finally mix in the chopped pecans. 7. Spread the mixture in the half-baked pastry case and bake for 15 minutes, then take it from the oven and stud with the pecan halves in a circle. 8. Return to the oven and bake for a further 20-25 minutes until a thin metal skewer pused gently into the centre comes out clean, with no uncooked mixture attached. 9. Cool the pie for 10-15 minutes and serve it warm with whipped cream or a scoop of vanilla ice cream. Enjoy!

Contributed by bessy74 on April 15, 2008, at 5:50 AM UTC.

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