Pecan Pie - cooking recipe

Ingredients

1 pie crust, pre-baked
1 1/2 cups pecan halves
4 egg yolks
1/2 cup lyle's golden syrup
1/2 cup light brown sugar
4 tablespoons unsalted butter, softened
1/4 cup heavy cream
1/8 teaspoon salt
1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees.
Place the pecans in the baked crust.
In a medium, heavy-bottomed saucepan, combine egg yolks, golden syrup, brown sugar, butter, cream & salt. Cook over moderately low heat, stirring constantly & WITHOUT letting the mixture boil for 7 to 10 minutes until the mixture begins to thicken slightly (160 degrees F on a candy thermometer).
Remove from the heat & stir in the vanilla.
Pour the filling over the pecans in the pie shell and place a foil ring around the top of the crust to prevent overbrowning.
Bake at 350 for 20 minutes or until filling is puffed & golden and just beginning to bubble around the edges. Filling will shimmy slightly when moved.
Cool completely on a rack, about 45 minutes, before unmolding.