Step 1: Make the pastry

• In a mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
• Stir in the icing sugar, then add the egg yolk and cold water. Mix until the dough comes together.
• Wrap the dough in cling film and chill for 30 minutes.

Step 2: Roll out the pastry

• Preheat the oven to 200°C (400°F).
• Roll out the chilled pastry on a floured surface and line the pie dish. Trim the edges and prick the base with a fork.

Step 3: Blind bake the pastry

• Line the pastry with baking paper and fill with baking beans.
• Bake for 10 minutes, then remove the beans and paper and bake for another 5 minutes until lightly golden.

Step 4: Prepare the filling

• In a bowl, whisk together the golden syrup, brown sugar, melted butter, eggs, and vanilla extract until smooth.
• Stir in half of the pecans, reserving the rest for the top.

Step 5: Assemble the pie

• Pour the filling into the baked pastry shell.
• Arrange the remaining pecan halves decoratively on top of the filling.

Step 6: Bake the pie

• Reduce the oven temperature to 180°C (350°F).
• Bake the pie for 30–35 minutes, or until the filling is set and slightly wobbly in the center.

Step 7: Cool and serve

• Allow the pie to cool completely before slicing. Serve with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.