Bourbon pecan pie by Vallery Lomas

In the US, pecan harvest runs from September to November, making this classic dessert a convenient choice for Thanksgiving, although it’s popular all year round. This version suggests using cane syrup (golden syrup), which has a richer, more complex flavour than corn syrup, and adds bourbon and vanilla extract to give more depth to the dish. The pecans are toasted to create a nuttier flavour to contrast with the gooey, sugary filling beneath.

SERVES: 6 TAKES: 1 HR 45 MINS

PLUS 3 HRS CHILLING

INGREDIENTS

150g plain flour

1 tsp granulated sugar

115g cold unsalted butter, cut into slices

40ml ice-cold water, or more as needed

1 tbsp apple cider vinegar

FOR THE FILLING

4 large eggs

55g unsalted butter, melted and slightly cooled

1 tbsp fine cornmeal

1 tbsp vanilla extract

340g golden syrup

100g granulated sugar

100g soft light or dark brown sugar

3 tbsp bourbon

300g pecan halves, lightly toasted in a dry pan over medium heat

METHOD

1 First make the pastry. Add the flour, sugar and ½ tsp salt to a food processor and pulse until everything has combined.

2 Add the butter, then pulse about 15 times until the butter is mostly pea-sized.

3 Combine the vinegar with 40ml ice-cold water, then pour over the flour mixture. Pulse until you have tiny clumps and no large pockets of flour.

4 Tip the mixture onto your work surface. Lightly gather the dough together and pat it down until it’s about 2½cm thick. Fold the dough in half, then pat it back down to the same size. Repeat twice more, then shape into a disc, smoothing the edge so it isn’t dry and crumbly. Wrap tightly in cling film and pop it in the fridge for at least 30 mins (up to 3 days).

5 When ready to blind bake, heat oven to 180C, 160C fan, gas 4. On a lightly floured surface, roll pastry into a circle about 28cm across. Transfer to a 23cm pie dish and press the pastry in, leaving a couple of cm overhang. Prick the pastry with a fork. Cover with foil or baking paper, leaving plenty of overhang over the crust. Fill with baking beans or dried pulses, to stop the pastry from puffing up.

6 Bake in the centre of the oven for about 20 mins, until the bottom of the pastry has dried out — when you lift out the foil or parchment, it shouldn’t stick. Take out of the oven; carefully remove foil or baking paper with the baking beans. Leave the pastry in the dish and place on a cooling rack.

7 In a large bowl, whisk eggs, melted butter, cornmeal, vanilla and 1 tsp salt.

8 Place a saucepan on a medium heat and add the golden syrup, both sugars and bourbon. Cook for a few mins, stirring constantly, until it starts to boil. Keep it bubbling for an extra 2 mins, then remove from the heat.

9 Return to the egg mixture and, using one hand to continually whisk, slowly pour in a third of the hot syrup. Transfer the egg mix to syrup pan, whisking constantly to ensure the eggs don’t scramble. Stir in the pecan halves and set aside to cool for 30 mins.

10 Heat oven back to 180C, 160C fan, gas 4. When the filling is at room temperature, pour into the pastry case and bake for 50-55 mins, until the middle is just set and a knife inserted into it comes out clean. Cool on a wire rack for at least 2 hrs so the filling can firm up. Slice and serve.

Taken from Life Is What You Bake It by Vallery Lomas (£22.50, Clarkson Potter)