serves
10–12
prep
35 minutes
cook
1:15 hour
difficulty
Mid
serves
10–12
people
preparation
35
minutes
cooking
1:15
hour
difficulty
Mid
level
Ingredients
Crust
- 100g pecans, roasted
- 225 g (1½ cups) plain flour
- 110 g cold butter, cubed
- pinch of salt
- 3 tbsp water
Filling
- 3 eggs
- 110 g (½ cup) caster sugar
- 3 tbsp butter, melted
- 250 ml (1 cup) dark corn syrup
- 2 cups pecans, roasted
- 130 g (1 cup) cornflour
Chilling time 30 minutes
Instructions
To make the crust, grind the pecans in a food processor. Add the flour, butter and salt and blend until combined. Slowly add the water while the machine is running until the mixture comes together in a ball. Remove from the food processor, cover in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 200°C and butter a medium pie tin. Roll the pastry out on a lightly floured surface and line the tin, trimming off the excess pastry. Prick the pastry to stop it puffing up and bake for 15 minutes.
Reduce the oven temperature to 180°C. Whisk the eggs with the sugar, butter and corn syrup. Stir in the pecans and cornflour. Pour into the pie crust and bake for about 1 hour. Leave to cool before serving with scoops of ice cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
