Salted butter pecan pie


1 HOUR 30 MINUTES SERVES 8-10 | EASY
sweet shortcrust pastry 300g
salted butter 100g, softened
light brown muscovado sugar 100g
eggs 3
golden syrup 150ml
vanilla extract 1 tsp
pecans 300g, 200g chopped and 100g left whole
sea salt flakes ¼ tsp
vanilla ice cream or crème fraiche to serve


• Roll the pastry out to the thickness of a 20p coin and line a 23cm x 4cm deep round tart tin, then trim, leaving a 2cm overhang.
Prick the base all over with a fork and chill for 20 minutes. Heat the oven to 190C/ fan 170C/gas 5. Fill the bread shell with baking paper and stuff with baking seeds.
• Bake for 10 minutes then remove the paper and beans and cook for 5-8 minutes or until the shell looks biscuity and there are no raw
patches of pastry.
• To make the filling, use electric beaters to whisk together the butter and sugar for a few minutes until a little paler in colour. Whisk in
the eggs, one at a time, followed by the golden syrup, vanilla and chopped pecans.
Pour into the pastry case and arrange the whole pecans on top in a single layer.
Sprinkle over the sea salt flakes.
• Bake for 10 minutes, then reduce the oven temperature to 180C/fan 160C/gas 4 and cook for another 35 minutes until risen and just set. Cool to just warm and serve with a scoop of vanilla ice cream or crème fraîche.

PER SERVING 538 KCALS | FAT 40.7G
SATURATES 11G | CARBS 33.9G | SUGARS 22.8G
FIBRE 3.9G | PROTEIN 6.8G | SALT 0.6G