Pecan pie

Method

• step 1

  On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind -baking.

• step 2

  Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.

• step 3

  Heat oven to 190C/170C fan/gas 5.

• step 4

  Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.

• step 5

  Increase oven to 200C/190C fan/gas 6.

• step 6

  Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case.

• step 7

  Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken).

• step 8

  Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.