American pecan pie
- 500g Asda Ready To Roll Shortcrust Pastry
- Flour, for rolling out
- 300g Asda Pecans
- 3 large free-range eggs
- 100g light soft brown sugar
- 150g golden syrup
- 4 tbsp maple syrup
- 50g butter melted
- 1 level tsp cornflour
Roll out the shortcrust pastry and use to line a 23cm flan tin. Prick the base and chill in the fridge for 30 minutes. Pre-heat the oven to 200C/180C Fan/Gas 6.
Lay a piece of baking paper in the flan case and weigh it down with baking beans, dried beans or rice. Bake for 10 minutes. Remove the paper and beans or rice and return it to the oven for a further 5 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3.
Meanwhile, pick out enough perfect pecans to arrange on top – it will be just under half of them. Set aside. Finely chop the rest and put in a pastry case.
Lightly whisk the eggs. Add the soft brown sugar, golden syrup, maple syrup and melted butter, and whisk until evenly blended. Mix the cornflour with 2 tsp water until smooth and stir in. (For a special occasion, add 2 tbsp Asda Deep South Whiskey.) Pour the mixture into the flan tin.
Arrange the reserved pecans neatly on top of the mixture and bake in the oven for about 35 minutes. Cool slightly before serving warm, or leave to cool and serve cold.