Pecan pie has never been the same since Billy Crystal worked it into an elocutionary debacle in When Harry met Sally. My version is, well, simply superb, having been taught to me by the Kansas-raised grandmother of a good friend. Mary had a bit of a thing for Kentucky Bourbon and couldn’t make this dish without it, but you can leave it out if you like, or use a different booze. 

300g shortcrust pastry shell, bought or homemade is fine
300g pecans
8 egg yolks
4 Tbsp treacle
1/2 cup brown sugar
3 Tbsp bourbon whiskey
250g double cream

1. Toast the pecans lightly in a moderate oven then set aside.
2. Whisk the yolks, treacle, sugar, whiskey and cream, then add the pecans.
3. Pour into the shell and level off.
4. Bake 180°C for 30-35 minutes.
5. Cool slightly before serving.

NOTES:
This dessert can use any nut at all. In fact, pine nuts, with a little orange zest and rosemary is a great Italian version.