Ingredients
The following ingredients have 6 Servings
- 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 <a href="https://www.bbc.com/food/recipes/pate_sucree_39572">shortcrust pastry</a> case
- 285g/10oz pecan nuts, halved
Instruction
- Preheat the oven to 180C/160C Fan/Gas 4.
- Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
- When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
- Add the beaten eggs to the mixture and stir well.
- 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.
- 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.
- 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.
