A slice of Curve's pecan pie

8 eggs
360g caster sugar
600g Golden Syrup
480g roughly chopped pecans
2 pinches of salt
10ml vanilla essence
1 ready-to-use tart shell

Method

Mix together the eggs, caster sugar and salt. Add in the Golden Syrup, vanilla essence and the roughly chopped pecan nuts.

Pour into a ready baked pastry case and place pie into pre-heated oven at 150C for approximately 20 minutes. When set, take out and leave to cool.

Serve with Chantilly cream: 250ml double cream, 40g caster sugar and 5ml vanilla essence.

Whip double cream. While whipping, add in the vanilla essence and caster sugar and semi whip until softened.

Serve pecan pie with the chantilly cream and blueberries.