• Filling

To make Filling

• Break eggs in to a bowl and lightly whisk.
• Add glucose syrup, brown sugar salt vanilla and melted butter. Stir to combine then add pecans. You can arrange the pecans into a pinwheel pattern but I generally
• Pour into unbaked pastry - You can arrange the pecans into a pinwheel pattern but I generally like the random pattern. To prevent the crust from burning , cover exposed edge crust with tin foil
• Cook in 180 C oven for roughly 30 mins. After 20 mins , uncover the crusts to brown.
• The pie should puff up a bit and not be overly jiggly. If it seems not quite cooked, continue but cover the whole pie with foil to prevent pecans from burning
• Cool for several hours or better yet overnight. Serve with vanilla ice cream