Pecan nut pie
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup vegetable oil
¼ cup whole milk
½ cup golden syrup or light corn syrup
1 stick soft butter
1 cup soft light brown sugar
1 teaspoon vanilla extract
3 cups mixed nuts
3 large eggs
Preheat your oven to 180°C/gas mark 4/350ºF. In a large bowl, mix the flour, salt, oil and milk to form a rough dough.
Tip out into a 25cm / 10 inches diameter flan dish, and press the dough patiently over the base and the sides of the dish,
slightly coming up over the top if possible. Put in the freezer.
Melt the syrup, butter and brown sugar over a lowish heat in a saucepan.
Add the vanilla, stir, then take off the heat and let it stand for 10 minutes.
Take the pastry-lined flan dish out of the freezer, and arrange the nuts on it.
Whisk the eggs into the slightly cooled sugary syrup until it looks like a caramel mixture, then pour it over the nuts.
Bake in the oven for 40 minutes, or until the filling has set and the pastry is golden.
MAKE AHEAD TIP:
Make the pie up to 2 days ahead and keep in an airtight container.
Photo by Lis Parsons.
Recipe posted by Nigella
Gluten free, Dairy free, Diabetes: www.facebook.com/GlutenFreeRecipes.SouthAfrica