Gourmet Pecan Pie
|9 inch shortcrust pastry||1 , frozen and thawed (To Line 1X9 Inch Flan Case)|
|Whole pecan||2 Ounce|
|Golden syrup||8 Ounce|
|Soft brown sugar||3 Ounce|
|Vanilla essence||1⁄2 Teaspoon|
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Place the flan case in the oven and bake blind for 10 minutes.
Remove the flan case from the oven and remove the foil or paper and beans.
Set aside for 10 minutes.
Increase the oven temperature to hot 425°F (Gas Mark 7, 220°C).
When the flan case has cooled, arrange the pecans, in concentric circles, on the bottom.
In a medium sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are light and frothy.
Beat in the syrup, then the sugar, and continue beating until it has dissolved.
Add the vanilla essence and salt and beat the mixture until it is smooth.
Carefully pour the mixture into the flan case, taking care not to disturb the pecan circles €” the pecans will rise to the top but will keep their pattern.
Place the pie in the oven and bake for 10 minutes.
Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C) and continue to bake the pie for a further 30 minutes.
Remove the pie from the oven and set it aside to cool completely before serving.
As the pie cools, the filling will set and become firm.