Piles of pecan nuts and golden syrup are combined before being placed into a gorgeous golden pastry case. This authentic dessert is perfect for serving at the weekend after a hearty roast.
- 100g/4oz Kerrygold Unsalted Butter
- 100g/4oz golden syrup
- 1 teaspoon vanilla extract
- 225g/8oz brown sugar
- 3 free-range eggs, beaten
- 1 x 245g/8½oz shop-bought shortcrust pastry case
- 285g/10oz pecan nuts, halved
Method1 Preheat the oven to 180C/350F/Gas 4.
2 Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
3 When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
4 Add the beaten eggs to the mixture and stir well.
5 Arrange the pecan halves evenly in the pastry case and carefully pour over the syrup mixture.
6 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.
7 Leave the pie to cool on a wire tray. Serve with a good dollop of whipped cream.
Prep Time20 minutes
Cook Time40 - 50 minutes
Nutrition InformationServes 6 - 8
Love baking? Check out these tasty recipes:
Reveal is now on Google Plus! Join us here for the latest pictures, fashion and celebrity news!