A Pecan Pie....and almost another disaster!

At blinking last!
I almost had a second disaster regarding the Pecan Pie... you can see the photograph is very cropped, because there are a few browner patches.. but I hope I averted a crisis in the pie department. The pie tastes absolutely fantastic (even though say so myself) but looks very dark when cooked..mind you it is very dark before it even goes into the oven, the treacle sees to that.

Pastry
I have to admit, I cheated, I used pre made pastry....!
1 x 227g pack pre rolled shortcrust pastry
OR same quantity of homemade plain shortcrust pastry

Filling
3 eggs, beated well
225g (8oz) soft dark brown sugar
1 x5ml sp (1 tsp) vanilla extract ( not flavouring)
pinch of salt
75g (3oz) butter, melted
3 x15ml sp (3 Tblsp) golden syrup
3 x 15ml sp (3 Tblsp) black treacle
225g (8oz) shelled pecan nut halves (retain half for decoration/ chop the remaining half)

Pre heat the oven to 200 C; 400 F; Gas mark 6
Roll out the pastry to fit a 24cm (10 ") solid flan case or pie plate
Allow pastry to mould in to the case, don't push into the corners or the pastry will stretch.
Neaten off the top edge of the pastry. Make fork holes over the pastry base.
To bake the pastry "blind"; place greaseproof paper and rice/beans or baking beans in the centre of the pastry to stop bubbling.
Bake for 15 minutes, then remove the greaseproof and beans for the a further 5 minutes until cooked pastry is golden.
Remove from oven and set aside until filling is complete.
Turn oven temperature down to 180 C; 350 F; Gas mark 4
Place the beaten eggs into a bowl, add the sugar, the vanilla extract and the salt. Mix well, add the syrup, the treacle, the chopped pecans and the melted butter. Stir well and mix until well combined.
The mixture will be quite dark in colour. Pour mixture into the pastry case, and decorate with the retained pecan nut halves.
Place in the pre heated oven, at the lower temperature, and bake for 35-40 minutes until filling has set. (Ovens vary, and fan assisted may need a lower temperature to ensure no burning).
Be prepared to cover the pie with double foil after approx 10 minutes.
Serve warm or cool with ice cream.