Heat your oven to around 180 degrees.

Grease a Pie Dish or Loose Bottomed Pie/Flan Dish (Around 23cm in perfect for this)

Make your gluten free shortcrust pastry as per recipe OR use The Pastry Room's Gluten Free (& dairy free) Pastry Mix.

Roll out your gluten free pastry to around 3-5mm thick.

Line your greased tin with the pastry (lettering excess pastry hang over the edges, do not trim!)

Prick the pastry base with a fork, line with parchment paper and fill with baking beans.

Bake for 15 minutes, then remove the parchment and beans and bake for another 6 minutes until golden.

Whilst you are baking your pastry you can also bake your pecan nuts for about 6 minutes on a baking tray until toasted.

Allow to cool slightly, then roughly crush approx half of them.

Whilst the above is happening or afterwards... place the sugar, maple syrup, dairy free margarine & dairy free cream into a heatproof bowl & set over a pan of simmering water.

Stir together until they all melt.

Mix in the cornflour and whisk thoroughly until you have a smooth, silky mixture. (do this over the heat still)

Take off the heat and mix in the egg yolks and a pinch of salt.

Mix in your crushed pecans.

Pour the mixture into your pastry and arrange some of your whole roasted pecans on top.

You can egg wash the pastry if you want it to be extra golden!

Bake for around 25 minutes, until the mix is set.

Once cooked, allow to cool and then slice it up... serve with dairy free vanilla ice cream.

Enjoy!