The Ultimate Brown Butter Pecan Pie

Shopping list

• 1.25 cups plain flour

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• 1 tbsp caster sugar

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• 0.5 tsp salt

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• 115 g cold unsalted butter — cubed

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• 3 tbsp ice water

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• 115 g unsalted butter

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• 200 g light brown sugar

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• 120 ml golden syrup — or dark corn syrup + 1 tbsp treacle

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• 3 large eggs — lightly beaten

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• 2 tsp vanilla extract

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• 0.25 tsp salt

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• 2 tbsp Bourbon, Whisky or Brandy (preference) — optional but delicious

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• 250 g pecan halves — plus extra for topping

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• 100 g chopped pecans

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Step by step

1. 1

   To make the Pastry: Pulse flour, sugar, salt and butter to breadcrumbs. Add the water until the mixture just comes together (this keeps it 'short'). Flatten to a disc, and chill for 30 minutes.

2. 2

   Roll to 12-inch, line a 9-inch pie dish, trim and crimp. Chill for a further 15 minutes.

3. 3

   Melt the butter in a saucepan over medium heat until nutty and golden. Remove from the heat, then whisk in brown sugar and golden syrup until smooth. Cool this for 10 minutes.

4. 4

   For the Filling - Whisk in eggs, vanilla, salt and bourbon. Stir in chopped pecans.

5. 5

   Pour the filling into crust. Arrange pecan halves in circles on top.

6. 6

   Bake: 180°C / 350°F for 20 min, then cover edge with foil and bake 35- 40 min more until edges are set but centre still has a slight jiggle. It will set as it cools.

7. 7

   Cool at least 2 hours — this is key for clean slices.

8. 8

   It keeps 3 days covered, or freezes beautifully.