INSTRUCTIONS

1. For the pastry, combine flour with sugar in the bowl of a food processor. Add butter and pulse until butter is the size of peas. With the motor running, slowly stream in water and continue blending just until a dough comes together, about 30 seconds. Shape into a flat disc, cover with plastic and chill for 30 minutes.
2. Arrange rack in the bottom third of oven. Preheat to 350°F.
3. Roll out chilled dough on a floured surface into a 14-in circle. Loosely roll dough around the rolling pin, then unroll over a 9-in glass pie plate. Drape over bottom and sides of pie plate, without stretching the dough (this can cause shrinkage during baking). Trim pastry if needed, leaving a 1-in overhang. Tuck overhang under itself, then, using your fingers, flute the edges. Refrigerate while preparing filling.
4. For the filling, whisk eggs with golden syrup, sugar, vanilla, spices, and salt in a medium bowl until smooth. Whisk in butter until fully combined. Set aside.
5. Coarsely chop 1 cup of pecans, then sprinkle evenly over the bottom of the pastry. Carefully pour over filling to fully cover pecans. Sprinkle over remaining 1 cup pecans, ensuring they are evenly distributed.
6. Bake in the bottom third of oven until filling has set, but center lightly jiggles when shaken, approximately 55 minutes to 1 hour. Transfer to a wire rack and let cool for at least 1 hour before serving. Serve topped with whipped cream.