ASDA part of the Wal-Mart family

• 340g Asda frozen shortcrust pastry, thawed
• 200g pecan nuts
• 75g butter, softened
• 75g soft dark brown sugar
• 3 large eggs, beaten
• 1tsp cornflour
• 4tbsp maple syrup
• 225ml golden syrup
• 1tsp vanilla essence
• For the whisky cream:
• 284ml Asda double cream
• 2tbsp whisky
• 1tbsp icing sugar, sifted

1 Roll out the pastry to the thickness of a £1 coin. Use it to line a 23cm loose-bottomed deep flan tin. Prick the base of the pastry all over with a fork, cover with clingfilm and chill for at least 30 minutes.

2 Preheat the oven to 200C/Gas 6. Line the pastry case with a circle of greaseproof paper and fill with baking beans. Set on a baking sheet and bake for 10 to 12 minutes, until the pastry has set. Remove the beans and paper, reduce temperature to 180C/Gas 4 and return the pastry to the oven for 5 to 10 minutes, until cooked but not browned.

3 Meanwhile, set aside a quarter of the pecans, and chop the rest. Beat the butter and sugar in a bowl until soft and fluffy. Slowly beat in the eggs and cornflour – don’t worry if the mixture curdles. Fold in the chopped nuts, maple syrup, golden syrup and vanilla essence.

4 Pour into the pastry case and scatter with the remaining pecan nut halves. Bake for 40 to 45 minutes at 180C/Gas 4 until just set and golden brown.

5 Whisk the cream into soft peaks, then fold in the whisky and icing sugar and serve with slices of the pie. Garnish with lemon zest for a professional finish.