You will need a deep 23cm pie dish.
- 250 ml (1 cup) corn syrup (see Note)
- 3 eggs, beaten
- 150 g (⅔ cup) caster sugar
- 40 g unsalted butter, melted
- 1 tsp vanilla extract
- 180 g (1½ cups) chopped pecans, plus extra, whole, to decorate
- 200 g (1⅓ cups) plain flour, plus extra, to dust
- 1 tbsp caster sugar
- 100 g cold unsalted butter, chopped
- 1 egg yolk
- 1 tsp lemon juice
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.
To make pastry, process flour, sugar, butter and a pinch of salt in a food processor until mixture resembles crumbs. Add 1 tsp iced water, egg yolk and lemon juice, and process until mixture just comes together. Turn out onto a lightly floured work surface, shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180˚C. Lightly grease a deep 23cm pie dish. Dust work surface with extra flour, then roll out to a 31 cm round. Trim edges, place pastry over pie dish, then press to line base of dish. Fold any overhanging pastry back onto rim to form a double crust, then crimp edges using a fork. Refrigerate for 15 minutes to firm.
Line pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes, then remove weights and paper, cover edge of pastry with foil to prevent browning, and bake for a further 10 minutes or until pastry is dry. Remove from oven, leaving foil intact and cool pastry slightly.
Combine corn syrup, eggs, sugar, butter and vanilla in a bowl. Stir in chopped pecans, then pour into pie case. Decorate with extra whole pecans. Bake for 1 hour or until top is dark golden and filling is almost firm. Remove foil, cool to room temperature, then refrigerate until cold; the filling will firm on cooling.
Corn syrup is from health food shops, selected greengrocers, delis and Asian food shops. Frances Walsh uses Karo, a thick American brand of corn syrup, available from David Jones and selected IGA supermarkets.
As seen in Feast Magazine, Issue 16, pg94.
Photography by Alan Benson