Festive Pecan Pie with Cream Topping

For the Pastry:

Sift the flour into a mixing bowl and cut in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the water, 1 tablespoon at a time, until the mixture just comes together. Roll the dough into a ball, wrap in plastic wrap and chill for 30 minutes.

Preheat the oven 350° F / 180º C. Grease a deep 9-inch / 23 cm pie pan or dish.

Roll out the pastry on a lightly floured surface and arrange the dough in the prepared pie dish.

For the Pecan Filling:

Heat the butter, brown sugar, corn syrup and vanilla in a pan over a low heat until the butter has melted. Remove from the heat and leave to cool for 10 minutes.

Add the eggs and lemon zest to the mixture and stir well. Gently stir in the pecans.

Pour pecan mixture into the prepared pie shell. Bake for 40-50 minutes until the pastry is golden. The filling will be slightly soft, but will firm up as the pie cools. Cool on a wire rack. Serve with a dollop of whipped cream.

For the Whipped Cream: