Pecan pie recipe

Ingredients

• 250 g sweet shortcrust pastry
• 250 ml butterscotch sauce
• 3 extra large eggs
• 100 ml cream
• 300 g pecan nuts
• icing sugar, for dusting

1. Preheat the oven to 200 °C. Grease a 25 cm quiche pan.
To make the Pie
2. On a lightly floured surface, roll out the pastry, line the pan, trim the edges and refrigerate for about 20 minutes to cool. Whisk the butterscotch sauce and while whisking add one egg at a time. Stir in the cream and pecan nuts and pour into the pastry shell.
Baking and Serving
3. Place the tart on an oven tray and bake for 5 minutes. Reduce the temperature to 160 °C and bake for a further 45 minutes. Remove from the oven and leave in the pan until cooled. Serve hot or cold. Dust with icing sugar just before serving.