- 125g cold butter, cubed
- 250g cake flour
- 2 tbsp icing sugar
- 1 egg yolk
- 3 to 4 tbsp
- iced water
- 300g whole pecan nuts
- 3 tbsp melted butter
- 4 eggs
- 250ml golden syrup
- 100g white granulated sugar
- 100g dark brown sugar (I use muscovado sugar)
- pinch of salt
- To make the pastry, place the butter, flour and icing sugar in the bowl of a food processor and pulse until the mixture resembles breadcrumbs; alternatively, rub the butter into the flour and icing sugar with your fingertips.
- Add the egg yolk and, while the motor is running, add the water, spoonful by spoonful, until the dough just comes together in a soft ball.
- Roll the dough out between two sheets of clingfilm until it’s about 0,25cm to 0,5cm thick. Lay the dough in a pie dish approximately 30cm in diameter. Place in the fridge to chill for 30 minutes.
- Preheat oven to 160°C.
- When the dough is well chilled, fill with the pecan nuts.
- In a separate bowl, whisk together the remaining filling ingredients until well combined, then pour over the pecan nuts.
- Place the pie in the oven and bake for 45 minutes to 1 hour. 8. If the pie is browning too much, cover loosely with foil halfway through the baking time.
- Remove the pie from the oven once baked and cool completely before placing in the fridge and chilling for at least 2 hours. This will result in the pie filling firming up and the flavour will develop, making it even more delicious. Serve with whipped cream.
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