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    Pecan and Whiskey Pie

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    Pecan and Whiskey Pie

    There's nothing more comforting than tucking into a moist and sticky pecan pie. You can double the recipe, then freeze two pies.

    • Vegetarian
    • Preparation time: 10 minutes, plus 30 minutes resting time
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 2


    • ½ x 375g pack Saxby's Fresh Ready to Use Dessert Shortcrust Pastry
    • For the filling
    • 1 medium egg
    • 50g dark brown soft sugar
    • 3 tbsp maple or golden syrup
    • 2 tbsp whiskey or bourbon
    • 25g unsalted butter, melted
    • ½ tsp extract of vanilla
    • 100g pack Waitrose Pecan Nuts, roughly chopped


    1. Preheat the oven to 200°C, gas mark 6 and place a baking sheet on the middle shelf. On a floured surface, roll out the pastry to 5mm thickness. Grease 2 deep loose-bottomed fluted flan tins, about 9cm in diameter. Line with the pastry, trim the edges and rest in the fridge for 30 minutes.
    2. Prick the bases with a fork and line with baking parchment and baking beans. Place on the preheated sheet and bake for 10 minutes or until the pastry is lightly coloured. Remove from the oven, discard the parchment and beans and allow the pastry to cool for about 5 minutes before adding the filling.
    3. Meanwhile, whisk together the remaining ingredients, except the pecan nuts, until smooth. Then fold in the nuts.
    4. Pour the mixture into the cooled pastry cases and bake for about 20-25 minutes until golden. Serve warm with crème fraîche, vanilla ice cream or single cream.

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