Pecan Pie

PASTRY:

   1 1/2 cups plain flour

   Pinch of salt

   1/2 cup (80gms/3ozs) butter or margarine

   3 – 4 tbsps iced water

FILLING:

   1 1/2 cups (150gms/5ozs) pecan halves or pieces


   1/2 cup soft brown sugar


   3 eggs

   1/2 cup golden syrup (or corn syrup)

   1/4 cup melted butter or margarine

   1 tbsp milk

   Pinch of salt

Sift flour and salt.

Cut butter or margarine into flour and using finger-tips, rub in until
mixture resembles fine breadcrumbs.

Add 3 tbsps iced water and mix to form a firm dough, adding a little more water
if necessary.

Roll out pastry to line a greased 24cm/9.5″ pie dish.

Prick the pastry base and side with a fork in several places to prevent air
pockets when baking.

Break eggs into a medium-sized mixing bowl, add brown sugar, melted butter,
golden syrup, milk and a pinch of salt.

Beat mixture with a rotary beater until well combined.

Place pecans to line bottom of pastry shell.

Gently pour the syrup mixture over the top and bake until the filling is set.
(Approx 40 – 50mins)

Allow to cool.

Decorate with whipped cream.

     
     
     

OzLadyM