INGREDIENTS
10 x mini pie crusts
Filling
200g chopped pecans
75g melted butter
100g dark brown sugar
140g golden syrup
3 eggs
6g sea salt flakes
4g vanilla extract
4 tbsp bourbon
METHOD
Heat oven to 180°c.
Melt the butter and allow to cool a little. Mix in the sugar and syrup. Whisk in the eggs making sure there are no lumps (but don’t overmix). Add bourbon, vanilla and salt. Mix again.
Spoon the chopped pecan into the pie crusts and then pour over bourbon mix. Put a tin foil hat onto the pastries and bake until the pecan filling is set with only a slight wobble.
Serve with ice cream or vanilla mascarpone!