Pecan pie, done right!

Oh how I love pies. Despite being summer, there's nothing quite like the thought of a nice pie baking away in the oven. I love all types of pie and pecan pie is one of my all-time favourites. Perfect with a healthy scoop of vanilla icecream or even clotted cream if you've got it to hand.

Let me warn you now, this recipe, while divine, does take a fair amount of time. But if you decide to make it, I'm sure you'll agree it's well well worth it!

I don't have fancy kitchen gadgets unfortunately so everything I make takes forever, whereas if I had a food processor, my life would be a lot easier! However, there's something theraputic about finely chopping pecan nuts. It's probably a very sad indictment on my life that I actually enjoy doing it but anyway onto the pie!

Good old-fashioned pecan pie with homemade pastry - makes a 9 inch pie so serves about 8 people or just one if you're feeling hungry!

Ingredients:
For the pastry:
150g plain flour
60g unsalted butter
1 medium egg, separated
1tbsp caster sugar
3tbsp cold water

For the filling:
200g pecan nuts, finely chopped
50g unsalted butter
150g golden syrup
1tsp cinnamon
2 medium eggs
125g soft brown sugar

1. Preheat the oven to 180c/gas mark 4
2. Start with the pastry by sifting the flour and salt into a large bowl. Add the butter and combine until it looks like fine breadcrumbs
3. Mix in the sugar, egg yolk and water. Combine with your fingers until it comes together. Wrap in clingfilm and chill in the fridge for one hour
4. Once chilled, place on a floured surface and roll out until it's about 0.5cm thick
5. Place the pastry into your 9 inch pie dish and gently press down into the dish. Use a rolling pin cut off any overhanging pastry
6. Bake blind (place baking paper over the pastry and fill with baking beans) for 10 minutes. Then remove the beans and brush the egg white over the pastry. Bake for another 3 minutes and remove from the oven to cool
7. To make the filling, melt the butter with the sugar in a pan over a medium heat, making sure to stir constantly
8. Take off the heat and beat in the eggs, nuts, cinnamon and golden syrup
9. Once fully combined, spoon into the pastry case and level

10. If you've got any pecans left, place decoratively over the top. Bake in the oven for 40 minutes or until set. It'll rise in the oven but fall slightly as it cools

And there you have it! A very decadent pecan pie.

Serve with vanilla icecream, clotted cream, whipped cream or whatever you fancy! Tastes yummy by itself as well. Trust me, however you eat it, it won't last long!

Enjoy!