PECAN PIE

Recipe: preheat oven to 350f, 180c, gas mark 4.

1: in a bowl add flour, sugar mix and then add the butter and mix well that it looks like bread crumbs.

2: add the water mix well, flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.

3: place on a lightly floured surface, and roll it.

4: fold the dough in half and gently transfer to a 9 inch pie tin.

5: refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling. 

6: in a separate bowl, whisk the eggs, add sugar and whisk well. Add melted butter, vanilla essences and whisk till combined. 

7: now add golden syrup, cream and beat till combined.

8: then add chopped pecans and mix well.

9: remove the chilled pastry crust from the refrigerator and pour the filling in it, place the pie tin on a baking tray.

10: bake for about 45 to 50 minutes, or until the filling is just set and if you find the edges of the pie crust are over browning during baking, cover with foil as shown in the video.

11: remove from oven and place on a wire rack to cool.

12: make the Whipped Cream: Place the heavy whipping cream and syrup in bowl of your electric mixer, whip the cream until soft peaks form.

13: serve warm with ice cream or whipped cream.

Note: To toast pecans - Place pecans on a baking sheet and bake for about 8 minutes in a 350 degree F (180 degree C) oven until lightly browned and fragrant. Let cool and then chop coarsely.