Ingredients

• 110g/4oz unsalted butter
• 110g/4oz golden syrup
• 1 tsp vanilla extract
• 225g/8oz light soft brown sugar
• 3 free-range eggs
• beaten
• 1 x 245g/8½oz blind-baked shortcrust pastry case
• 285g/10oz pecan nuts
• halved

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the butter
• golden syrup
• vanilla extract and sugar into a heavy-based saucepan over a low heat.
• When the butter has melted
• remove the pan from the heat and leave to cool for 5-10 minutes.
• Add the beaten eggs to the mixture and stir well.
• Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture.
• Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown
• but the filling should still be slightly soft.
• Leave the pie to cool on a wire tray. As the pie begins to set
• decorate the top with the reserved pecan halves. Serve in slices.