Pecan Pie

Name: Pecan Pie
Ingredients: 1 1/2 cups flour; 1/3 cup powdered sugar; 8 tbsp (1 stick) cold butter, chopped; 1 None egg yolk; None None Whipped cream, to serve; None None FOR THE FILLING; 1 cup pecans, toasted, plus additional, to serve; 2/3 cup maple syrup; 2 None eggs, lightly beaten; 2 tbsp flour; 3 tbsp butter, melted

11 ingredients

7 steps

Ingredients

1 1/2 cups flour
1/3 cup powdered sugar
8 tbsp (1 stick) cold butter, chopped
1 None egg yolk
None None Whipped cream, to serve
None None FOR THE FILLING
1 cup pecans, toasted, plus additional, to serve
2/3 cup maple syrup
2 None eggs, lightly beaten
2 tbsp flour
3 tbsp butter, melted

Directions

1

Lightly grease a 9-inch tart pan with removable bottom.
2

Sift flour and powdered sugar into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add egg yolk and mix until dough comes together.
3

Knead dough on lightly floured surface until smooth. Wrap in plastic wrap and refrigerate 30 mins.
4

Roll out pastry between 2 sheets parchment paper to 1/8 inch thickness. Press into prepared pan; trim edges. Refrigerate 20 mins.
5

Preheat the oven to 350°F. Place tart pan on a baking pan. Top pastry with parchment paper and dried beans or pie weights. Bake 10-15 mins. Remove paper and beans. Bake a further 5-10 mins. Remove from oven. Reduce oven temperature to 325°F.
6

For the filling, mix all ingredients in a medium bowl. Pour into tart crust.
7

Bake 35-40 mins, until set. Cool completely on a wire rack. Garnish with whipped cream and additional pecans.