Slow cooker ribs
Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq
Pecan pie
Serves 8 - 10
Easy
Prep:
Cook:
plus chilling
Make this traditional Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream
Skip to ingredients
- all-purpose flourfor dusting
- 16 oz pie crust dough
- ⅓ cup buttersoftened
- ½ cup granulated sugar
- ½ cup light treacleor corn syrup
- ½ cup maple syrup
- 3 eggsbeaten
- ½ tsp vanilla extract
- 3 cups pecan halves
- whipped creamto serve
Nutrition: per serving
- kcal649
- fat43g
- saturates11g
- carbs57g
- sugars35g
- fibre3g
- protein8g
- salt0.9g
Method
step 1
On a lightly floured surface, roll out the pastry. Use the pastry to line a 9in tart or pie tin, keeping any offcuts in case you need to fill any cracks after baking. (If your pastry is cut to size, then you won't need to roll it out first.) Prick the base of the pie shell all over with a fork and refrigerate for 30 mins, or until firm.
step 2
Heat oven to 450F/gas 5. Line the pastry case with parchment paper, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and paper, and return to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
step 3
Turn up the oven to 400F/gas 6. Use a hand whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the pie shell. Bake for 10 mins. Turn the heat down to 325F/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the center when shaken). Leave to cool in the pan. You’ll probably need to run a knife around the pan to lift out the pie. Serve with whipped cream or ice cream.
