Pecan Pie

Directions

• Preheat your oven to 180°C/350°F/gas
• Line a 9″ flan tin with your short pastry and blind bake (See Video)
• Take ⅓ your pecans and wrap them in a clean tea towel.
• Using a rolling pin, bash them up fairly fine, you don’t want the nuts too fine, so as to create a crunch when eaten.
• The Filling
• Place the eggs, sugar, molasses, maple syrup, melted butter and vanilla extract in a bowl and using a whisk, mix well until nicely combined.
• Add your finely bashed pecans and mix again with a spoon until completely blended and smooth.
• Pour this mixture into your prepared pastry case.
• Arrange the rest of the whole Pecan nuts evenly over the top of the mixture,
• If you place them carefully they will just float on the top
• Put the tart into the oven and bake for 40 to 45 minutes, until golden brown
• The filling will rise in the oven and wobble slightly in the middle but will settle as it cools.
• Remove and leave to cool in the tin to let it set, before serving.
• Serve slightly warm with a scoop of vanilla ice cream