Caramel Pecan Pie

Ingredients (serves 6)

• 1 x 220g pkt frozen Pampas Sweet Flan Case
• 1 x 395g can sweetened condensed milk
• 60g (1/3 cup, lightly packed) brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 100g pecans, coarsely chopped

Method

1. Preheat oven to 170°C. Place the flan case on a baking tray.
2. Whisk together the condensed milk, sugar, eggs and vanilla in a bowl.
3. Sprinkle the pecans over the pastry case. Pour in the egg mixture. Bake for 30-35 minutes, covering with foil if necessary to prevent overbrowning, or until filling is set and golden. Set aside for 10 minutes or until firm. Serve warm or at room temperature.

Ingredients (serves 4)

• 1 sheet (25cm x 25cm) frozen shortcrust pastry, just thawed
• 125ml (1/2 cup) golden syrup
• 60g (1/3 cup, loosely packed) brown sugar
• 50g reduced-fat dairy spread (Devondale brand), melted
• 2 eggs, lightly whisked
• 1 tsp vanilla essence
• 70g (1/2 cup) pecans, halved
• Whipped cream, to serve, if desired

Method

1. Preheat oven to 200°C. Line a round 20cm (base measurement) fluted tart tin, with removable base, with pastry.
2. Combine syrup, sugar, spread, egg and vanilla essence in a bowl. Stir in pecans. Pour mixture into pastry crust.
3. Bake in oven for 18-20 minutes or until just set. Remove from oven and set aside for 3-4 minutes to cool slightly.
4. Serve caramel pecan pie with whipped cream, if desired.