Supplies
For the crust
- Plain flour 150 G
- Salt ½ TSP
- Chilled unsalted butter, cut into cubes 115 G
- Ice cold water 3 TBSP
For the filling
- Pecans, chopped (reserve a few whole pecan halves to place on top of the pie as decoration, if you want) 210 G
- Eggs, lightly beaten 3
- Golden syrup 250 ML
- Brown sugar 110 G
- Treacle 1 TBSP
- Unsalted butter, melted 4 TBSP
- Salt ½ TSP
- Vanilla extract 2 TBSP
For the garnish
- Double cream, whipped 5 TBSP
Steps
For the crust
- Add flour, salt and butter to a food processor.
- Process until a dough begins to form, about 15 seconds.
- Transfer the dough to a medium bowl and sprinkle ice cold water, one tablespoon at a time. Using a rubber spatula, press the dough into itself. Continue to add enough water so that it holds together when you pinch the dough. If it falls apart, add more water.
- Remove the dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball.
- Wrap with plastic wrap and refrigerate for at least an hour.
- Remove the dough from the refrigerator.
- On a lightly floured surface, roll the dough using a rolling pin to a 12-inch circle (about 1/8-inch thick). Add a small amount of flour when necessary to keep the dough from sticking to the surface.
- Carefully transfer the dough to the pie dish and gently press the dough down into the dish, being careful not to stretch the dough.
- Use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish. Tuck the edges of the dough underneath itself so it creates a thick border.
- Freeze the dough for at least 30 minutes.
For the filling
- In a large bowl, stir the eggs, golden syrup, brown sugar, treacle, butter, salt, and vanilla extract.
- Reserve the pecans for when you assemble the pie.
Assemble
- Preheat the oven to 180°C.
- Add the chopped pecans to the filling mixture and pour into the frozen crust.
- As decoration, gently press the reserved whole pecans into the pie mixture so they are covered with a bit of the mixture.
- Cover the pie with foil and bake for about 30 minutes.
- Remove the foil and continue to bake for about 35 minutes, until the filling has set. The pie should be a bit wiggly in the center.
- Remove from the oven and let cool completely.
For the garnish
- Garnish the Pecan Pie with fresh whipped double cream.