260g plain flour
110g unsalted butter
a 23cm pie dich, greased.
Put the flour, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Add 1 tablespoon water and beat until you have a smooth, even dough. If the dough is still a little dry, add another tablespoon of water, but be careful not to add to much water- it is safer to beat the dough at high speed to try bring the ingredients together.
Warp the dough in clingfilm and leave to rest for 1 hour.
200g caster sugar
250ml dark corn syrup (I used golden syrup- makes it more sweeter)
1/2 teaspoon salt
60g unsalted butter, cubed
1/4 teaspoon vanilla extract
100g shelled pecan nuts, chopped.
plus extra pecan halves to decorate.
Preheat the oven to 170’C
Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife.
Put the sugar, corn syrup (or golden syrup) and salt in a large saucepan over medium heat. Bring the boil, then remove from the heat and leave to cool slightly.
In a seperate bowl, whisk the eggs briefly with a balloon whisk until they are mixed. Slowly pour the warm (not hot) syrup into the eggs, stirring briskly so that you dont allow the eggs time to scramble.
Add the butter and vanilla extract to the bowl and stir until the butter has melted and is evenly dispersed.
Put the chopped pecan nuts into the pie crust, then pour the filling on top. Arrange the pecun halves gently on top of the filling around the edge of the pie. Bake in the preheated oven for about 50-60 minutes, or until a dark, caramel colour with a slightly crusty surface.
Makes 10-12 slices