Directions

1. 1

   In a food processor, combine the cold cubed butter and flour. Pulse until the mixture resembles coarse breadcrumbs. (Alternatively, cut the butter into the flour by rubbing between your fingertips until breadcrumb texture is achieved.)

2. 2

   Add the egg yolk and, with the processor running, gradually add the ice water one tablespoon at a time until the dough just comes together into a soft ball.

3. 3

   Remove the dough and flatten it into a disk. Roll the dough between two sheets of plastic wrap until approximately 1/4 to 1/2 cm thick.

4. 4

   Transfer the dough to a 30 cm (12 inch) pie dish, pressing it gently into the bottom and sides.

5. 5

   Refrigerate the lined pie dish for 30 minutes. Preheat the oven to 160°C (320°F).

6. 6

   Remove the chilled pie shell from the refrigerator and scatter the whole pecan nuts evenly across the bottom.

7. 7

   In a separate bowl, whisk together the 4 whole eggs, golden syrup, white granulated sugar, dark brown sugar, and icing sugar until smooth and well combined. Pour this filling mixture over the pecan nuts.

8. 8

   Place the pie in the preheated oven and bake for 45 to 50 minutes. If the top is browning too quickly, loosely cover with foil halfway through baking. The filling is done when it reaches an internal temperature of 160°F.

9. 9

   Remove the pie from the oven and allow it to cool completely to room temperature.

10. 10

    Once cooled, transfer the pie to the refrigerator and chill for at least 2 hours to allow the filling to set and the flavors to develop fully.

11. 11

    Serve chilled with whipped cream.