Pecan Pie

Method

Make the pastry by rubbing cold cubed butter into flour and salt until breadcrumb texture, then add cold water gradually until the dough just comes together; chill for 30 minutes, then roll out and line a 23cm pie tin, pricking the base and chilling again. Preheat the oven to 180C and bake the pastry blind for 10 minutes with baking beans. Whilst the pastry cooks, melt the butter with brown sugar and golden syrup in a saucepan over gentle heat, stirring until combined, then remove from heat and cool slightly. Whisk the eggs with vanilla extract and salt, then stir into the cooled syrup mixture until well combined. Arrange the pecans evenly in the pastry case, pour the filling over them, and bake for 35-40 minutes until the filling is set but still slightly yielding in the centre. Cool in the tin for 20 minutes before serving warm or at room temperature with whipped cream or vanilla ice cream.