Pecan Pie with Golden Syrup Custard in Shortcrust Pastry

Shortcrust pastry

• 250 g Plain flour
• ½ tsp Fine sea salt
• 125 g Butter, cold
• 1 Egg
• 2 tbsp Water, cold

Filling

• 200 g Pecan nuts
• 250 g Golden syrup
• 120 g Light brown sugar
• 50 g Butter
• ¼ tsp Fine sea salt
• 2 tsp Vanilla extract
• 3 Egg

1. Make the pastry: put the flour and salt in a bowl, then rub in the cold butter until it looks like fine crumbs. Beat the egg with the cold water, add to the bowl, and bring together into a smooth dough without overworking. Flatten into a disc and chill for 30 minutes.
2. On a lightly floured surface, roll the pastry to about 3 mm thick and line a 23 cm tart tin, pressing it neatly into the corners. Chill the lined tin for 15 minutes while you heat the oven to 190°C (375°F).
3. Blind bake the pastry case for 15 minutes, then remove the weights and bake for 8 to 10 minutes more until the base looks dry and lightly golden. Reduce the oven to 175°C (345°F).
4. Make the filling: gently warm the golden syrup, brown sugar, butter and salt in a saucepan over low heat, stirring just until the butter melts and the sugar loosens. Take off the heat and leave for 5 minutes so it is warm, not hot. Stir in the vanilla.
5. In a bowl, lightly beat the eggs, then whisk in the warm syrup mixture until smooth. Scatter the pecans over the pastry case, then pour over the custard so the nuts are well distributed. Bake for 35 to 45 minutes until the edges are set and puffed, and the centre has a slight wobble when the tin is gently nudged.
6. Cool the pie in the tin for at least 1 hour, then remove from the tin and cool completely before slicing so the filling sets cleanly. Serve at room temperature.

Made this recipe? Rate it — a comment is optional.