Pecan Pie or Macadamia Pie     
Preheat the oven to 200C and butter a medium pie tin. If using fan-forced convection, reduce the temperature by 20C.
In a food processor, grind 10 pecans
Add 1½ cups plain flour, ½ tbs cold butter, pinch of salt and blend until combined.
Slowly add 3 tbsp water while the machine is running until the mixture comes together in a ball.
Remove from the food processor, cover in plastic wrap and refrigerate for 30 minutes
Reduce the oven temperature to 180C
Roll the pastry out on a lightly floured surface and line the tin.
Prick the pastry to stop it puffing up and bake for 15 minutes.
In a bowl
Whisk 3 eggs, ½ cup caster sugar, 3 tbsp melted butter, 1 cup dark corn syrup
Stir in 2 cups roasted pecans & 1 cup cornflour
Pour into the pie crust and bake for about 1 hour. Leave to cool before serving with a scoop of ice cream.