This traditional American pie is the best to bring out for special events or get-togethers.
It can be made to cater to a big group or you can pop it in an airtight container in the fridge to save some for later. This dish is the best if you’re looking for something not too sweet for a dessert treat or an afternoon tea snack.
- 50g unsalted butter, chopped
- 150g (2/3 cup firmly packed) brown sugar
- 160ml (2/3 cup) golden syrup
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 240g (2 cups) pecan halves
- Whipped cream, to serve
- 200g (1 1/3 cups) plain flour
- Pinch of salt
- 125g chilled unsalted butter, chopped
- 1 egg, lightly beaten
- To make pastry, combine flour and salt in large bowl. Add butter. Rub into flour until it looks like breadcrumbs. Make well in centre. Combine egg and 1 tbsp iced water in mall bowl. Pour into well. Stir into mixture until dough is formed. Turn out onto lightly floured surface. Mould into a 2.5cm thick disc. Wrap in plastic wrap. Chill for 30 minutes.
- Preheat oven to 200C. Grease a cake tin. Place dough on lightly floured surface. Roll out into a 30cm diameter disc. Mould into pan. Trim excess and discard. Chill for 15 minutes. Remove and place clean pastry weights into base. Bake for 20 minutes until lightly golden. Remove and reduce oven to 175C.
- Meanwhile, to make the filling, in a small saucepan over low-medium heat, cook butter sugar and golden syrup. Stir for 5 minutes until mixture is smooth. Remove from heat. Allow to cool slightly. Add eggs and vanilla. Whisk. Scatter pecans over pastry base. Pour golden syrup mixture in base. Cook for 35 minutes or until browned. Coll in pan. Serve with ice cream.