PASTRIES & VARIATIONS: This is my basic pecan pie version without the added chocolate. It has a crunchier texture and is not as rich.

PECAN PIE:

 

 

 

1 quantity of short-short sweet pastry, see recipe

filling:

    3 eggs                                                                     

    pinch of salt

    1 cup dark brown sugar, packed                 

    1 cup golden syrup

    2 tbsp. fresh lemon juice                            

    6 tbsp. butter, melted

    1 ¼ cup chopped pecan                              

    ½ cup pecan halves

 

 

 

Roll out pastry between 2 sheets of wax paper to roughly 1/4 thick to line a 9-inch pie plate. Flute edges and trim off excess pastry. Refrigerate for 1 hour.

 

Preheat oven to 400 degrees F.  Lightly whisk the eggs and salt. Mix in sugar, syrup, lemon juice and butter. Stir in the chopped nuts.  Pour batter into the pastry case; then arrange pecan halves on top in concentric circles.  Bake pie for 10 minutes. Reduce oven temperature to 325 degrees F and bake for 25 minutes more. Cool on wire rack. Serve warm.