Pecan Pie

Shortcrust Pastry – Pate Brisée

(For a 20-22cm tin)

• 130 g flour
• Pinch salt
• 80 g butter
• 15 g caster sugar
• 1 1/2 tbsp iced water (or enough to mix)

Put flour, salt, and butter in food processor – pulse until well mixed. Add water and pulse until crumbs form. Wrap in film and refrigerate for half an hour.

Preheat oven to 200°C. Roll out to fit pie dish – rest in fridge for a while. Fill with baking paper and baking beans to bake blind. Then bake till edges are a bit coloured. Set aside and make the filling.

Pie Filling

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tbsp all-purpose flour
• 1 tbsp milk
• 1 tsp vanilla extract
• 150 g chopped pecans + 20 extra for decoration

Preheat oven to 175°C. Sprinkle the flour through the chopped pecans. In a large bowl, beat eggs and sugars until thick and lemon coloured. Stir in melted butter and flour-drenched pecans. Last, add the milk and vanilla. Pour into the pre-prepared 9-inch pie shell. Bake for 20 minutes then remove and decorate with the pecans, then bake for a further 20 to 40 minutes, or until done. (Shake the pie a little to see if the centre is wobbly – when it's firm the pie is done.)

Enjoy – with a dollop of cream.