Pecan Pie Recipe

350 g/12 oz puff pastry (paste), thawed if frozen
150 g/5 oz pecan halves
75 g/3 oz butter
175 g/6 oz light brown sugar
4 eggs
60 ml/4 tbsp golden (light corn) syrup

30 ml/2 tbsp boiling water
5 ml/1 tsp vanilla essence (extract)

Cream or ice cream, to serve

Method:

Roll out the pastry and use to line a 20 cm/8 in flan dish (pie pan) on a baking (cookie) sheet. Reserve 25 g/1 oz of the nuts for decoration and roughly chop the remainder.

Beat the butter and sugar until fluffy. Beat in the eggs one at a time, beating well after each addition. Mix the syrup with the boiling water and stir in with the nuts and vanilla essence. Turn into the pastry case (pie shell) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes. Remove from the oven and arrange the reserved pecans over. Reduce the heat to 180°C/350°F/gas mark 4 and bake for a further 30 minutes or until deep golden brown and set. Serve warm with cream or ice cream.