Pecan Pie

Directions

1. 1
   Lightly grease a 9-inch tart pan with removable bottom.
2. 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. 3
   Knead dough on lightly floured surface until smooth. Wrap in plastic wrap and refrigerate 30 mins.
4. 4
   Roll out pastry between 2 sheets parchment paper to 1/8 inch thickness. Press into prepared pan; trim edges. Refrigerate 20 mins.
5. 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. 6
   For the filling, mix all ingredients in a medium bowl. Pour into tart crust.
7. 7
   Bake 35-40 mins, until set. Cool completely on a wire rack. Garnish with whipped cream and additional pecans.