Americans use corn syrup but golden syrup is a good substitute.
|400g||sweet short pastry|
|1 1/4 cups||lightly toasted pecans|
|1 cup||lightly packed brown sugar|
|3/4 cups||golden syrup|
|1 tsp||vanilla essence|
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- Preheat the oven to 200°C. Lightly grease a 25cm pie or flan dish.
- Roll out the pastry and line the pie plate. Trim the edges and prick the base. Press a sheet of foil on the base and sides of the pastry. Bake for 12 minutes. Remove the foil and continue baking for 2-3 minutes. Remove and place the pecans evenly over the pastry base.
- Reduce the oven heat to 180°C.
- To make the filling, cream the butter and brown sugar until light. Beat in the eggs one at a time. Add the syrup, vanilla essence and salt. Mix well and pour over the pecans. Bake for 40-45 minutes until just set in the centre. The pecans should rise to the top. Cool then refrigerate until required. Serve warm or at room temperature.