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SOUTHERN PECAN PIE

INGREDIENTS:

pastry:
125g flour, sifted
2ml salt
20g sugar
125g butter OR margarine, diced
         5ml vanilla essence
iced water to mix
Filling:
3 extra large eggs
330g golden syrup
1ml salt
30g butter OR margarine, melted
       150g pecan-nut halves
PROCEDURE:
Pastry: Sift together flour, salt and sugar into processor bowl. Add butter, process until mixture resembles fine crumbs. Add vanilla essence and gradually add iced water until dough forms a ball which leaves sides of bowl clean. Wrap in cling wrap, refrigerate 30 minutes. Roll out dough between two sheets of grease-proof paper, use line base and sides of lightly greased 230mm-diameter pie plate. Bake blind at 190°C, 15 minutes. Remove beans and pepper, return to oven five minutes more. Set aside to cool.
Falling:Beat eggs until pale and foamy. Gradually beat in syrup in steady stream. Add salt, melted butter and nuts, fold in. Pour filling into prepared pastry case, bake at 220°C, 10 minutes. Reduce temperature to 180°C , bake a further 30 to 40 minutes, or until almost firm. Set aside to cool and set. _Serve cold

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