I love Pecan Pie. I know it’s American and I’m British born and bred, but that bothers me not a jot. The crumbly flaky pastry filled with soft, creamy nuts encased in a sweet, rich, caramelly goo is gorgeous. The toasted, praline like pecans on the surface make the whole thing sing. This has to be one of my favourite autumn desserts.

You can use a ready-made pastry, or make your own recipe shortcrust. Either way, I always use unsweetened pastry as the filling is so sweet.

I use 1 cup (110g) of pecans in this recipe but feel free to add another half a cup if you want the pie to be really packed full of their nutty goodness.

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