I’ve always liked the idea of a pecan pie… Pecans and pie, really, what’s not to love! But I’d never actually eaten one before. I decided to make one and see if it was as good as I thought it could be.
200g digestive biscuits
100g butter, melted
150g dark brown sugar
3 large eggs, beaten
2 tbsp golden syrup
170g Carnation condensed milk
100g unsalted butter
1 tsp vanilla extract
– Heat the oven to gas mark 3/170C
– Place the ring from an 8″ victoria sandwich tin on a baking tray and grease well.
– Crush the biscuits in a sandwich bag and mix with the melted butter.
– Press firmly into the ring to form a base, making sure to fill all gaps and smooth up the sides firmly.
– In a large jug first cream together the butter and sugar then add the other filling ingredients, reserving the pecans, and mix well.
– Pour the mixture into the pie base.
– Gently place the pecans on the top of the filling in circles.
– Place in the oven and bake for 50 minutes to 1 hour until the filling is set in the middle.
One response to “Pecan Pie”
Quite possibly the best pudding ever, totally delicious. Obviously also works well as gluten free if you use the correct biscuits.