Maple Pecan Pie:
Maple Pecan Pie

For the crust:

- 2 cups plain flour
- 1/2 cup corn starch
- 250g butter, softened and cubed
- 2 tbsp finely granulated sugar
- 1 egg yolk
- 3 tbsp iced water

For the filling:

- 3 eggs, lightly beaten
- 3/4 cup maple syrup
- 1/2 cup brown sugar
- 50g butter, melted
- 300g pecan halves

Cooking Instructions

Mix the pastry ingredients togehter with a mixer. Knead until smooth, then cover and refrigerate for an hour.

Roll out the dough to the desired size and place in your lightly greased pie dish. Refrigerate for another 20 minutes.

Weight down the dough with a pot or with baking beads, then bake at 200C for 10 minutes. Remove the weight and bake for another 10 minutes at the reduced heat of 180C.

In a mixing bowl, whish up the 3 eggs, pour in the mple syrup, and add the melted butter and brown sugar. Mix in the pecan halves.

Fill the pie form witht the mixture and bake at 180C for 25-30 minutes.

Let cool before serving.

Option: serve with some vanilla ice cream drizzled with maple syrup or even add some vanilla extract to the filling.

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