PECAN PIE

SERVES 6-8 PREP 30 MINS + CHILLING COOK 1 HOUR 5 MINS

1 ½ cups plain flour

1/ cup icing sugar mixture 3 125g cold butter, chopped 1 egg yolk whipped cream, to serve 1 ½ cups pecans, toasted ¾ cup maple syrup 2 eggs, lightly beaten 2 tbsp plain flour 40g butter, melted

1 Lightly grease a 23cm loosebottomed flan pan.

2 In a large bowl, sift flour and icing sugar. Rub in butter using fingertips until mixture resembles breadcrumbs. Add egg yolk and mix until dough comes together.

Knead dough on lightly floured surface until smooth. Wrap in plastic wrap and chill for 30 mins.

4 Roll out pastry between 2 sheets baking paper until 3mm thick. Ease into pan. Trim edges. Chill for 20 mins.

5 Preheat oven to moderate, 180°C.

6 Place pan on an oven tray. Bake blind 10-15 mins. Remove paper and weights. Bake 5-10 mins. Remove from oven and reduce temperature to moderately slow, 160°C. 7 FILLING In a medium bowl, combine all ingredients. Pour into pastry case.

8 Bake 35-40 mins until set. Allow to cool. Serve with whipped cream, if liked.