BISCUIT BASE

1. Heat the oven to 150°C, fan forced.
2. Blitz the biscuits to form a crumb.
3. Combine the biscuit crumb and melted butter, then press it into a rectangular fluted tart tin with removable base, 110mm x 350mm in size.
4. Line the biscuit base with scrunched baking paper and fill with uncooked rice, then blind bake in the pre-heated oven for 25 minutes.
5. Remove the baking paper and rice, then allow the base to cool at room temperature.

PECAN FILLING

1. Toast the pecans in an oven pre-heated to 160°C for 10-15 minutes. Allow to cool completely before coarsely chopping.
2. Reduce the oven temperature to 150°C, fan forced.
3. In a large bowl, place the eggs, sugar, golden syrup, vanilla, melted butter and salt. Mix to combine.
4. Add the chopped pecans and chocolate chips, then pour into the prepared biscuit base.
5. Bake in the pre-heated oven for 40-50 minutes.
6. Allow to cool at room temperature.

FINISHING

1. Prior to serving, place star cut-outs on top of the pecan pie, then dust the surface with icing sugar.
2. Remove the cut-outs to reveal the star finish.

Note: Store in the refrigerator for up to 3 days. Warm the pie before serving.