Sticky Pecan Pie

cook 30 mins
  • 25 g (1 oz) unsalted butter, plus extra for greasing
  • 150 g (5 oz) golden syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon rind
  • 50 g (2 oz) soft light brown sugar
  • 200 g (7 oz) pecan halves
  • 225 g (7 oz) ready-rolled shortcrust pastry round, thawed if frozen
  • 2 large eggs
  • vanilla ice cream, to serve
  • Lightly grease a 23 cm (9 inch) pie dish. Place the butter and golden syrup in a small saucepan over a low heat and warm until just melted. Pour into a bowl and stir in the lemon juice and rind, sugar and pecan halves. Leave to cool for 1–2 minutes.
  • Meanwhile, unroll the pastry and use to line the prepared pie dish, trimming away the excess pastry. Beat the eggs into the cooled butter mixture, then pour into the pastry case.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes, or until golden and just set. Leave to cool in the dish for 5 minutes, then cut into slices and serve warm with scoops of vanilla ice cream.
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