Add the flour and xanthan gum to a large mixing bowl and stir together.

Cut the cold butter into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.

Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.

Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes.

Once chilled, preheat the oven to 180'C / Fan 160'C / Gas Mark 4 . Knead the pastry dough on a lightly floured work surface until it is pliable, then roll out to around 4-6mm thick.

Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils).

Bake for for 10 minutes. Carefully remove the baking paper and beans, then bake for another 5-10 minutes until golden.

While the pastry case is baking, cream together the softened butter, sugar, maple syrup, golden syrup, eggs and vanilla extract until combined.

Roughly chop 150g of the pecans and add to the filling, stirring to combine.

Once the pastry case is baked, remove from the oven. Pour the filling in (being careful not to overfill it so it spills out) and then decorate the top of the pie with the remaining pecan halves.

Bake for 30-35 minutes, until the edges of the pie are firm but the centre still wobbles. Remove from the oven and cool for at least 1 hour before serving warm, or allow to cool completely and enjoy cold.