1 pack of short crust pastry, roll out the pastry
4 tablespoons of butter, melted and chilled
½ cup of sugar
3 eggs
1 cup of white wheat syrup
1 pinch of salt
3 tablespoons of Welsh whiskey
1/3 cup of chocolate chips
2 cups of pecan nuts

Butterscotch and Welsh whiskey sauce:
3 tablespoons of unsalted butter
8 tablespoons of brown sugar
200ml of whipped cream
200ml of Welsh whiskey
1 tablespoon of vanilla essence

METHOD

Place the pastry in a 9” tin with ‘baking beans' and half bake in the oven at 200ºC.

Mix the butter and sugar in a bowl and then add the eggs one at a time.

Add the syrup, salt and Welsh whiskey to the mixture and mix well.

Press the chocolate chips around the base of the pie and then place the pecan nuts on top of the chocolate chips.

Add the egg mixture to the pie and return to the oven at 180ºC for 25 minutes.

For the 25 minutes, the pie will need to be checked every 5 minutes to avoid overcooking it (the middle should remain soft).

Remove the pie from the oven and leave to rest on a cake rack for around 30 minutes..

The sauce:
Melt the butter in a saucepan over a medium high heat until it bubbles.

Add the mixture and stir for around 3 minutes until the sugar melts.

Carefully add the cream and then, whilst reducing the heat, add the whisky and stir for around 2 minutes.

Remove the saucepan from the heat and add the vanilla essence.

Serve over the pecan pie after it has cooled a little.

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