Christmas Pecan Pie

PREP 20 minutes

COOKING TIME

1 hour SERVES 6-8

INGREDIENTS

50g unsalted butter chopped

2⁄3 cup brown sugar

2⁄3 cup golden syrup

3 eggs, lightly beaten

1 tsp vanilla extract

2 cups pecans, halved Whipped cream, to serve

PASTRY

1 1⁄3 cups plain flour

Pinch of salt

125g butter

1 egg, lightly beaten

METHOD

Combine flour and salt in a large bowl.

Add butter and rub into the flour mixture until it resembles breadcrumbs. Then make a well in the centre of the mixture.

Combine egg and 1 tablespoon of water in a small bowl and pour into the well.

Using a knife, stir mixture until it becomes dough. Turn out dough onto a lightly floured surface and shape into a disc about 2.5cm thick. Wrap in plastic and place in the fridge for half an hour.

Preheat oven to 2000c. Roll out dough until it has a diameter of about 30cm. Place in the baking pan and trim excess dough. Refrigerate for 15 minutes.

Line pastry with baking paper, fill with pastry weights and bake for 20 minutes or until golden. Remove weights and paper, and reduce oven to 1750c.

Place butter, sugar and golden syrup in a small saucepan over a low to medium heat and cook for 5 minutes or until mixture is smooth.

Remove from the heat and set aside to cool slightly. Add eggs and vanilla, and whisk until combined.

Scatter pecans over pastry base and pour over golden syrup mixture. Return to the oven and bake for a further 35 minutes or until filling is firm to touch.

Allow to cool before serving with whipped cream or ice cream.