Yield: 6 servings
|125 grams||Plain flour; (4oz)|
|1 tablespoon||Caster sugar|
|50 grams||Butter; (2oz)|
|1 medium||Size egg yolk|
|1 tablespoon||Cold water|
|125 grams||Chopped pecan nuts; (4oz)|
|2 mediums||Size eggs|
|50 grams||Soft dark brown sugar; (2oz)|
|150 grams||Golden syrup; (5oz)|
|25 grams||Melted butter; (1oz)|
|12 \N||Pecan halves for decoration|
Sift the flour and sugar into a bowl and rub in the butter. Stir in the egg yolk and sufficient cold water to bind. Chill for 20 minutes.
Roll out on a lightly floured surface and use to line 6 x 10cm (2½ inch x 4 inch) flan tins or small bun tins.
Divide the chopped nuts between the cases. Whisk the eggs, then stir in the sugar, syrup and butter. Beat well and spoon into the cases, almost to the top. Put 2 pecan halves on top of each pie. Place flan tins on a hot baking tray in a preheated oven 190 øC, 375 øF, Gas Mark 5 for 25-30 minutes.
Serve hot or cold with whipped cream or ice cream.
Converted by MC_Buster.
NOTES : A delicious traditional American festive treat.
Converted by MM_Buster v2.0l.