Sticky Pecan Pie

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7 Ingredients

Number of servings

500grams packet sweet shortcrust pastry
125grams butter
2tablespoons golden syrup
50grams light soft brown sugar
50grams dark soft brown sugar
300grams pecan nuts, halved
2 eggs, lightly beaten

Nutrition per serving

45% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat the oven to 200°C. Line the tart tin with the pastry, then transfer to the refrigerator to rest for 10 minutes. Prick the base all over with a fork. Line the case with greaseproof paper and the baking beans, and bake in the oven for 15 minutes, or until very pale golden. Remove the beans and paper and put the case back in the oven for 5 minutes to crisp up the base.

Step 2 of 3

Turn the oven down to 160°C. Melt the butter and syrup in a pan, then remove from the heat and stir in the brown sugars and nuts and allow to cool. Stir in the beaten eggs. Spoon the mixture into the tart case, spreading it evenly. Bake for 30-40 minutes, or until the pastry case is golden and crispy, but the filling is still slightly soft. Leave to cool completely, double-wrap in cling film, and freeze.

Step 3 of 3

To serve, defrost in the refrigerator overnight. Serve either at room temperature or warm through in an oven preheated to 160°C for 30 minutes, or until golden and piping hot.