PREP TIME 20 MINUTES COOK TIME 1 HOUR 50 MINUTES SERVES 6
1 sheet frozen shortcrust pastry (50g)
2⁄3 cup (230g) golden syrup
2 tablespoons plain (all-purpose) flour 2 cups (240g) pecans
50g (11⁄2oz) butter
1 Remove pastry sheet from freezer to thaw.
2 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 (1⁄2in) overhang. Prick pastry with a fork; freeze while preparing the filling.
3 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.
4 Remove pie from slow cooker; cool slightly. Serve pie drizzled with extra golden syrup, if you like.
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.
Recipes extracted from:The Australian Women’s Weekly 5 Ingredients Slow Cooker, Bauer Books, RRP: $34.99
Available where all good books are sold and www.awwcookbooks.com.au
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