Pecan Pie

 
45 MINS  (to refrigerate)

20 MINS

Serves 4

METHOD

1. In a large bowl, rub the cold, diced butter into the flour until the mixture resembles breadcrumbs. Add cold water gradually, mixing until the dough comes together. Shape it into a disc, wrap in cling film, and refrigerate for at least 30 minutes.

2. Roll out the chilled pastry on a floured surface and line a 23cm (9-inch) tart tin. Trim the excess, prick the base with a fork, and chill for another 15 minutes.

3. Preheat the oven to 180°C (160°C for fan ovens).

4. Line a square or rectangular baking pan with parchment paper. Transfer the mixture into the pan and press it down firmly using a spatula or the back of a spoon to create an even layer.

5. Line the pastry with parchment paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for an additional 5 minutes until the base is golden.

6. In a dry pan, lightly toast the pecan halves over medium heat until fragrant. Set aside

7. In a bowl, whisk together brown sugar, golden syrup, melted butter, eggs, vanilla extract, and a pinch of salt until well combined.

8. Arrange the toasted pecans over the pre-baked pastry base. Pour the filling over the pecans.

9. Bake in the preheated oven for 30-35 minutes or until the filling is set and slightly firm to the touch.

10. Allow the pecan pie to cool in the tin before transferring it to a serving plate.

HANDY TIP

Serve the pecan pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
For added richness, you can drizzle the slices with warm caramel sauce before serving. 

To prevent the crust from overbrowning, you can cover the edges with foil during the last 10-15 minutes of baking. This ensures that the pecan pie has a perfectly golden crust.