120g cold butter, cut into cubes
50-60ml iced water
225g brown sugar
30ml golden syrup
5ml vanilla essence
pinch of salt
200g Taste of the Karoo pecan nut pieces
To make the pastry combine flour and salt in a large bowl and, using fingertips, rub in butter until the mixture resembles coarse breadcrumbs. Make a well in the centre and stir in enough cold water to form a stiff pastry. Roll out pastry on a lightly floured surface to 5mm thick and line a 23cm flan ring or pie plate. Prick base with a fork and place in fridge for 30 minutes before baking at 180 C for 10 – 15 minutes or until light golden brown.
For the filling, combine butter, sugar, syrup in a saucepan and place over low heat until butter melts. Beat together the eggs, vanilla and salt. Add this to the butter mixture and beat well. Stir in pecan nuts. Pour mixture into pre-cooked pastry shell and bake at 180C for 35-40 minutes or until filling is set. Remove from oven and serve with whipped cream or ice cream.
Makes 23cm pie