Pecan Pie

Name: Pecan Pie
Ingredients: 1/2 cup all-purpose flour; 1/3 cup powdered sugar; 1/2 cup cold butter, chopped; 1 None large egg yolk; None None whipped cream, to serve; -1 None Filling; 1 1/4 cups pecans, toasted; 3/4 cup maple syrup; 2 None large eggs, lightly beaten; 2 tbsp all-purpose flour; 3 tbsp butter, melted

11 ingredients

5 steps

Ingredients

1/2 cup all-purpose flour
1/3 cup powdered sugar
1/2 cup cold butter, chopped
1 None large egg yolk
None None whipped cream, to serve
-1 None Filling
1 1/4 cups pecans, toasted
3/4 cup maple syrup
2 None large eggs, lightly beaten
2 tbsp all-purpose flour
3 tbsp butter, melted

Directions

1

Preheat oven to 350°F. Lightly grease a 9 inch loose-bottomed tart pan. Place on a baking tray.
2

Sift flour and powdered sugar into a large bowl. Cut in butter until mixture resembles breadcrumbs. Add egg yolk and mix until dough just comes together. Turn out onto a lightly floured work surface and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
3

Roll out pastry between 2 sheets of parchment paper and use to line pan. Trim edges and chill for 20 mins.
4

Line tart shell with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and filling. Bake for 5 mins. Let cool. Reduce heat to 325°F.
5

Meanwhile, to make the filling, mix together all filling ingredients. Pour into tart shell and bake for 25-30 mins, until set. Let cool. Serve in wedges with a dollop of whipped cream.