Pecan pie

Put the 'we can' into pecan with this easy pie

An old-time favourite, but this version is a little bit healthier than usual.

Ingredients:

• 225g nutty wheat flour

• 2 egg yolks

• 15ml sugar

• pinch salt

• 175g butter, softened

For the filling:

• 125g dates

• 150g syrup

• 30ml water

• 60g butter

• 3 eggs

• 200g pecan nuts (half of them whole, half chopped)

Method:

Preheat the oven to 180C and grease a pie dish.

In a mixer, combine the flour, butter, sugar and salt to form a soft dough. Wrap and leave to rest in the fridge for 15 minutes.

Meanwhile, prepare the filling: heat the dates, syrup, water and butter and mush the ingredients to a puree. Leave to cool.

Roll the dough on a lightly floured surface to the size of the pie dish, use the rolling pin to transfer the dough to the pie dish and then press it into the corners using an off-cut of dough.

Blind bake for 15 minutes.

Add the eggs to the mushed date mixture and then add the chopped pecan nuts before pouring into the baked pie case.

Arrange the whole pecan nuts in the mixture, then bake for 25 minutes until set. Serve hot or at room temperature with cream or ice cream.

Serves: 10 to 12

Picture and recipe courtesy of Avocado magazine. Contact011-280-5420