This was the first time I had made pecan pie, and I used a recipe my sister Claire gave to me a long, long time ago. I knew I'd make it eventually! In my house you get to choose the type of birthday cake you get, and this was my husband's choice.
Start by crushing up the biscuits finely in a biggish bowl (I used the end of my rolling pin for this), and in a small pan gently melt the butter and sugar together. Pour the butter/sugar mixture into the biscuit crumbs and mix well.
Press the crumbs into a dish. (The recipe suggests a 20 cm loose-based tin, I used a 22 cm Pyrex pie dish.) Bake at 180 C for 20 mins or until firm.
Meanwhile, make the filling by gently heating the butter and syrup, stirring to combine. Remove from heat. Reserve the best 9 (or so) pecan halves for decoration and roughly chop the remaining nuts.
Pour the butter and syrup into the now vacant large bowl, add the eggs and pecan nuts and mix well. (Be aware that the eggs could scramble if butter/syrup is too hot and eggs are not mixed in briskly.)
Pour mixture into biscuit case and return pie to oven for 20 - 30 mins until slightly risen and set.
Arrange reserved pecans on the top and if you like, bake pie for a further 5 mins.
225 g digestive or granita biscuits
75 g unsalted butter
50 g muscovado or soft brown sugar
100 g unsalted butter
5 - 6 tbsp golden syrup
2 eggs, lightly beaten
100 g pecan nut halves
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