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PECAN PIE

Put the flour in a mixing bowl, make a well and add the softened butter, the egg yolk, the sugar and the pinch of salt into the well. Knead into a dough, adding, if necessary, about 1/2 a cup of water. Roll out the dough and line it into a 8 1/2 inch round pie pan. Refrigerate for 20 minutes. Meanwhile, prepare the topping by mixing the eggs, the brown sugar, the corn syrup and the melted butter last. Line the pastry crust with some buttered waxpaper, fill it with cooking beans and bake on 350F. Take the pie out of the oven after 10 minutes, remove the cooking beans and the waxpaper, lay on the pecans and cover with the topping. Bake for another 20 to 25 minutes on 350F.
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For the pastry:
1 1/3 cups flour
1 egg yolk
3 1/2 oz softened butter
1/4 cup sugar
1 pinch salt

For the garnish:
4 eggs
1 cup + 2 tbsp brown sugar
1 cup corn syrup
3 1/2 oz melted butter
3 1/2 oz pecans
1 pinch salt
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40
mn
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35
mn
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Remember to sift the flour for the pastry crust. A small glass of port will be the perfect accompaniment with this dessert.
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United States
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Desserts
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