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INGREDIENTS

• Sufficient Shortcrust Pastry to line a 23cm pie plate.

FILLING

• 3 eggs
• ½ cup of sugar 
• 1½ cups chopped Pecans
• 3 tablespoons melted butter
• 2 tablespoons cornflour (optional)
• 1 cup dark corn syrup
  

Beat eggs lightly with sugar. 

Add remaining ingredients and stir well to combine. (The cornflour will set the filling slightly and form neater slices for serving). 

Pour carefully into pie shell and bake in a moderate oven (180 degrees C) for about 1 hour or until filling well browned and just set. Decorate with whipped cream and pecan halves before serving.

Note: The flavour of this pie is enhanced if made a day or two before serving. Store in refrigerator. This recipe is suitable for freezing.