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Pecan pie #2

This rich, delicious pie is found all over the United States now, although it originated in the South.

ingredients

serves 4 - 6
Shortcrust pastry dough 175 g (6 oz) 6oz

for the filling

50 g (2 oz) 1/2 cup Whole pecans
3 eggs
250 ml (8 fl oz) 1 cup Golden (light corn) syrup
75 g (3 oz) 1/2 cup Brown sugar
1/2 tsp Vanilla essence (extract)
1/4 tsp Salt

method

1. Preheat the oven to hot 220°C (Gas Mark 7, 425°F).

2. Roll out the dough to about 1/2 cm (1/4 in thick and use to line a 23 cm(9 in) pie dish. Chill in the refrigerator for 10 minutes. Prick the bottom with a fork and line with foil and weigh down with dried beans or peas. Put the dish on a baking sheet and bake for 10 minutes. Remove the foil and beans or peas and return the pie shell to the oven for a further 10 minutes, or until it is browned and cooked through. Set aside to cool.

3. When the case is cool, arrange the pecans, in concentric circles, on the bottom.

4. Beat the eggs until they are light and frothy. Beat in the syrup, then the sugar, and continue beating until it has dissolved. Stir in the vanilla and salt.

5. 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. Put the pie into the oven and bake for 10 minutes. Reduce the temperature to moderate 180°C (Gas Mark 4, 350°F) and continue to bake the pie for a further 30 minutes. Cool completely before serving—the filling will firm up as it cools.

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