140 g cake flour
1 ml salt
80 g cold butter (I used Stork Bake), cut into small cubes
8 ml castor sugar
1 large egg yolk
10 ml iced water
2.5 ml lemon juice
60 g butter, melted
225 ml brown sugar
80 ml golden syrup
5 ml vanilla essence
125 g unbroken pecan halves
To make the pastry, sift the cake flour and salt together.
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the castor sugar to the flour mixture.
Mix the egg yolk, water and lemon juice together and add sufficient to the dry ingredients to make a stiff dough. Knead well.
Wrap the dough in cling film and chill for about an hour.
Roll out the pastry and line a greased 23 cm loose-bottomed pie dish.
Prick the base a few times with a fork.
Bake blind in a preheated 180 °C oven for 10 minutes.
To make the filling, lightly beat the eggs.
Continue beating while ading the butter and brown sugar.
Add the golden syrup and continue to beat until the mixture is foamy.
Add the vanilla essence.
Arrange the nuts in the pastry case and pour the egg mixture on top.
Bake in the preheated oven for 40 minutes.
Allow to cool until the pie is set.
Serve with cream or ice cream.