Prep Time 20 Minutes
Cook Time 1 Hour 50 Minutes
1 sheet frozen shortcrust pastry (50g)
⅔ cup (230g) golden syrup
2 tablespoons plain (all-purpose) flour
2 cups (240g) pecans
50g (1.oz) butter
Remove pastry sheet from freezer to thaw.
Preheat slow cooker on HIGH. Grease a 20cm (8in) loose-based tart tin with a little extra butter. Line tin with pastry; trim excess pastry, leaving about 1cm (½in) overhang. Prick pastry with a fork; freeze while preparing the filling.
Melt butter in a microwave or small saucepan over medium heat. Whisk syrup, eggs, flour and melted butter in a jug; stir in pecans. Pour pecan mixture into pastry case, spreading filling evenly. Place tin in slow cooker. Cover slow cooker insert with a clean tea towel, then replace cooker lid. Cook, covered, for 1 hour 45 minutes.
Remove pie from slow cooker; cool slightly. Serve pie drizzled with extra golden syrup, if you
MAKE IT SIX Serve with vanilla ice-cream or thick cream.
STORE IT Refrigerate in an airtight container for up to 4 days; serve cold or warm.