I was visiting my lovely friend Kura (who has linked to bakeclub a few times from her lovely 'little library girl' blog http://sweetlittlelibrarygirl.blogspot.com/) in Hawkes Bay and she had a hankering for good ole fashioned Pecan Pie... being time short, we cheated a bit and used pastry, and then followed Nigella Lawson's 'pecan plus pie' recipe for the filling - except we went back to pure principles and just used pecans... we were a bit low on nuts, and it took quite a bit longer to cook than the recipe says (well done pastry, for sure! it would be good to freeze the dough for longer because of this), but boy was it delicious...

Here's Nigella's recipe:
225g plain flour
½ teaspoon salt
125ml flavourless vegetable oil
60ml full-fat milk

150g golden syrup

100g soft unsalted butter

200g soft light brown sugar

1 teaspoon vanilla extract

350g mixed nuts

3 large organic eggs
  1. Preheat your oven to 180C/160C fan/350F/gas 4. In a large bowl, mix the flour, salt, oil and milk to form a rough dough. Tip out into a 25cm flan dish, and press the dough patiently over the base and the sides of the dish, slightly coming up over the top if possible. Put in the freezer.
  2. Melt the syrup, butter and brown sugar over a lowish heat in a saucepan. Add the vanilla, stir, then take off the heat and let it stand for 10 minutes.
  3. Take the pastry-lined flan dish out of the freezer, and arrange the nuts on it. Whisk the eggs into the slightly cooled sugary syrup until it looks like a caramel mixture, then pour it over the nuts. Bake in the oven for 40 minutes, or until the filling has set and the pastry is golden.