Classic pecan pie

Blind bake: centre a round of parchment over the pie shell, fill with pie weights or dry beans pushed up to the edge.

Bake in the middle of a 350 degree oven for 20 minutes.

Carefully lift out the parchment and weights and bake another 10 minutes, until very light golden.

Optionally toast the pecans in the same oven for the last seven or eight minutes.

In a saucepan combine a stick of butter, white sugar, light brown sugar, light corn syrup, a little flour, a little milk, salt, a little vanilla extract and a tablespoon of bourbon.

Over medium heat, whisk until it comes to a full boil, about a minute or two after it bubbles around the edge; turn off the heat at once.

Let it cool on the stove five to ten minutes.

Whisk three large eggs thoroughly; drizzle in the sugar mixture slowly at first, stirring, so the eggs do not scramble, then the rest more quickly.

With the oven still at 350, put pecan halves in the pre-baked shell, pour the filling over to just below the crust edge and make sure every nut is coated; add a few more pecans if under-filled.

Shake and tap, then bake at 350 about 40 to 45 minutes until golden brown with no wiggle in the centre.

Cool completely before slicing; serve with vanilla ice cream.