Pecans are native to America, with most of them grown in the South and South-west. Pecan pie is a genuine southern speciality.
3 eggs, lightly beaten
322g dark corn syrup
1 tsp vanilla extract
200g pecan halves
9" pie case, uncooked
60g butter, melted
Pre-heat the oven to 180C
Stir eggs, sugar, melted butter, syrup and vanilla in a large bowl until well blended.
Arrange pecan halves over the bottom of the pastry case and carefully pour the mixture over.
Bake for 50-55 minutes.
Cool on a wire rack and reheat when ready to serve.
Serve warm with vanilla ice-cream or chilled double cream.
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