Pecan Pie

·         Roll out the pastry on a lightly floured surface and use to line a 26cm tart tin, Prick the base with a fork and chill for 30 mins.

·         Heat oven to 190C.

·         Line the pastry case with baking parchment, fill with baking beans and bake for 15 mins until the sides are set.

·         Remove the beans / rice and parchment and return to the oven for 5-10 mins until the base is set and the pastry is golden. Leave to cool.

·         Increase oven to 200C.

·         Beat the butter and sugar together with an electric whisk until light and fluffy.

·         Continue to whisk, pour in both of the syrups.

·         Gradually add the eggs and the vanilla, then whisk until combined.

·         Stir through the nuts and pour into the tart case.

·         Bake for 10 mins.

·         Turn heat down to 160C and continue baking for 30 mins.

·         The pie should be golden but the filling should wobble a little in the centre when shaken.

·         Leave to cool in the tin.

·         Serve with whipped cream

Watch how it's made below: