Pecan Pie

INGREDIENTS

2 sheets sweet shortcrust pastry

5 eggs

1 cup brown sugar

170 g golden syrup

1 tbsp vanilla extract

1½ cups FreshLife Pecans

½ tsp ground nutmeg

½ cup extra FreshLife Pecans (for top)

Whipped cream:

300ml cream

1 tsp Frangelico Liqueur

1 tsp vanilla extract

1 tsp icing sugar 

To serve:

White chocolate shavings  

Edible flowers 

METHOD

• Preheat the oven to 180°C.

• Slightly overlap the two pastry sheets, firmly press to bond together. Cut the pastry just bigger than your pie dish. Gently lift the pastry and place into your pie dish or springform pan. Smooth out the base and press the edges up the sides. Poke a fork across the bottom a few times.

• Bake for 10–15 minutes or until it's just starting to turn golden.

• In a bowl, place the eggs, brown sugar, golden syrup, vanilla and pecans, mix until well combined. Sprinkle nutmeg evenly over mixture and stir well again.

• Pour the nut mixture onto the pastry base. Carefully place the extra half a cup of whole pecans on top of the mixture randomly or whatever creative way you want. Return to the oven for a further 40-50 minutes.

• Allow the pie to sit and cool completely, allowing the filling to set.

• Pour all of the whipped cream ingredients into the Kenwood processor and whip using the whisk attachment, until soft peaks form.

• Pipe or dollop some of the cream on top of the pecan pie. Scatter flowers and white chocolate shavings over top. Serve the extra whipped cream in a side bowl.