450g (1lb) Sweet Shortcrust Pastry
170g (6oz) Pecan Halves
110g (4oz) Light Brown Sugar
50g (2oz) Butter
4 tbsp Maple or Golden Syrup
2 tbsp Rum
½ Lemon (zest only)
Pre-heat the oven to 200°C: 400°F: Gas 6.
Line a 23cm (9 inch) pie dish with the pastry.
Whisk the eggs in a large mixing bowl, beat in the sugar, add the melted butter, syrup, rum, lemon zest, salt and a few drops of vanilla extract, stir in the pecan halves.
Pour the mixture into the prepared pie dish.
Bake for 10 minutes.
Reduce the heat to 180°C: 350°F: Gas 4, continue baking for a further 30 minutes or until the top of the pie is golden brown, test by inserting a skewer - if it comes out clean, the mixture is fully cooked.
Allow to cool slightly before removing from dish.
Serve warm or cold.