Pecan Pie

Ingredients

• 350g sweet shortcrust pastry
• 255g pecans
• 80ml milk
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• 1/2 tsp salt
• 120ml maple syrup
• 120ml honey
• 55g soft brown sugar
• 2 tbsp plain flour
• 3 tbsp butter

Method

1. Line a 23cm tart tin with pastry, prick the base, and blind bake with beans at 190°C for 10 minutes, then 5 without. Cool.
2. Stir the flaxseed into the milk and leave to thicken.
3. Warm the maple syrup, honey, brown sugar and butter until smooth, then whisk in the flax mixture, flour, vanilla and salt.
4. Pecans arranged in the case, filling poured over.
5. 180°C for 40-45 minutes until the centre is just set with a slight wobble.
6. Cool completely before cutting — it firms as it cools.