Pecan Pie
Ingredients
4 eggs
1 cup of pecan nuts
1 cup sugar
1 teaspoon vanilla
1 cup golden syrup
4 tablespoons butter
defrosted shortcake pastry
Instructions
Roll out the pastry and butter and line a 10 inch round dish with the pastry. Bake blind for 25 minutes at 180c.
Boil the sugar and syrup for 3 minutes. Beat eggs and mix slowly with the syrup. Stir in butter, vanilla and pecans. Keep some pecans for decoration. Pour mixture into the cooked shortcake base. Bake for 40 minutes at 180c or until set. Top with the pecans and leave to cool. Dust with icing sugar and serve with creme fraiche.
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