Sift the flour, sugar and salt into the bowl of a food processor.

Add the cubed butter, and pulse for about 10 to 15 seconds, just to combine. the mixture should resemble breadcrumbs.

Add the water (should be ice cold) and pulse again, just till the dough starts to come together in clumps.

You can add a teaspoon or two extra of ice cold water and pulse again to get the consistency right.

Tip out the contents of the food processor onto a clean worktop.

Bring the clumps of dough together with your hands, till it forms a single mound (do not knead!)

Now divide the dough into two equal halves using a pastry cutter (or just a knife).

Shape each half into a disc shape with your fingers. cover each disc in cling and place in the refrigerator to rest.

Note: one disc so formed is enough for one 9-inch pie crust. this recipe is good for two.

Once rested, remove the disc from the fridge and let it come to room temperature.

Dust a clean worktop and rolling pin with flour.

Unwrap the dough from the cling, and place it on the floured worktop. start rolling it out from the center to the outside.

Roll it till u get the desired size (should be about 1/2-inch thick).

Now place the dough base into a pie dish / tart pan, and trim the edges. make sure the dough is evenly placed (no air gaps).

Cover the dish in cling and let it rest in the fridge again.

Preheat the oven to 180 degrees C.

As it is preheating, place the pecans on a baking sheet and toast them in the oven, for about 8 to 10 minutes.

Remove the pecans from the oven and set them aside to cool.

Now, place the brown sugar, butter, golden syrup and dark corn syrup in a non-stick saucepan over medium heat.

Stir gently until just mixed.

Increase the heat to high, and stir well until all the contents of the saucepan are well combined and just starts bubbling.

Immediately take it off the heat and add the thick cream.

Let the mixture come to room temperature. then add the salt and vanilla extract.

As the mixture is cooling, whisk the eggs in a large bowl (the eggs should be room temperature) and set aside.

Coarsely chop the toasted pecans.

Slowly add the contents of the saucepan (cooled) into the eggs, whisking all the time (you dont want the eggs to scramble).

Next, add the chopped pecans to the mixture, stir well.

Take the pie crust out of the fridge, unwrap it from the cling.

Pour in the filling. place it in the oven. bake for about 45 to 50 minutes, till the center is just set and a skewer inserted in the center comes out clean.

Serve with a dollop of whipped cream or vanilla ice-cream.