Ingredients

• 1 sheet shortcrust pastry
• 220 g pecans
• 180 ml maple syrup
• 100 g brown sugar
• 75 g butter
• 2 tbsp cornstarch
• 120 ml milk
• 1 tsp vanilla extract

How to

1. 1Line a pie dish with pastry, prick the base and chill for 15 minutes.
2. 2Blind-bake at 190°C for 15 minutes, then remove the baking weights.
3. 3Warm maple syrup, brown sugar and butter until smooth.
4. 4Whisk cornstarch with milk and vanilla, then stir it into the warm syrup until slightly thickened.
5. 5Scatter pecans into the shell, pour over the filling and bake for 30-35 minutes.
6. 6Cool completely before slicing so the centre can set.