Pecan Pie

• ½ cup flour
• 2 eggs
• ½ cup brown sugar
• ½ cup Telegraph Hill Golden drizzle
• 2 Tbls Telegraph Hill Baking olive oil
• ½ tsp baking powder
• 1 cup pecan halves
• Shortcrust Pastry

1. Line a 23cm pie tin with baking paper and roll your pastry out so it over hangs the edge by a few cm.
2. Blind bake the pastry at 180 for 15 min.
3. Remove from the oven and using a sharp knife trim of the excess pastry.
4. Layer the pecans in the pie case
5. Mix the baking oil, Telegraph Hill golden drizzle and brown sugar together
6. Add the eggs and whisk until combined
7. Add the sifted flour and baking powder
8. Stir until combined
9. Pour over the pecans

• Bake at 180 for 20min or until set and golden brown

I normally find pecan pie too sweet. This one has much more subtlety and depth of flavour.