This American classic has been popular since it first appeared in The Fannie Farmer Cookbook.

Ingredients: (Serves 8)

• ½ recipe basic crust
• 2 tablespoons plain flour
• 170 g/6 oz light brown sugar
• 3 large eggs
• 340 g/12 oz golden syrup
• 28 g/1 oz unsalted butter, melted and cooled
• 2 teaspoons vanilla essence
• Pinch of salt
• 200 g/7 oz pecan halves and pieces

Method:

Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry dough and line a 23-cm/9-inch pie dish. Crimp the edge decoratively. Chill in the refrigerator while making the filling.

Combine the flour and sugar in a large bowl. Whisk in the eggs, golden syrup, butter, vanilla and salt. Mix in 100 g /3½ oz of the pecans.

Remove the crust from the refrigerator and pour in the filling. Arrange or sprinkle the remaining pecans on top. Bake for 10 minutes. Lower the temperature to 160°C/325°F/Gas mark 3 and bake for another 45 minutes or until set.

Transfer to a wire rack and cool for an hour.

Serve with a dollop of whipped cream or vanilla ice cream.