Pecan Pie

Takes 60 minutes | Serves 8 |

Ingredients

200 g all-purpose flour
1 pinch salt
120 g butter
5 tbsp ice-cold water
4 medium eggs
70 g butter
340 g light syrup
1 whole vanilla bean seeds
200 g brown sugar
1 tbsp rum
0.5 liter roasted pecans
1 tbsp lemon juice

Steps

For the Pie Crust

• Preheat the oven to 200ºC (392ºF) and prepare a 23 cm (9-inch) pie dish.
• In a food processor, combine the flour and salt. Add the butter in small cubes. Add the water and process for 2-3 pulses until the dough comes together.
• Divide the dough in half and roll out each half to a thickness of 3 mm (about 1/8 inch). Poke holes in the dough with a fork and lay it in the pie dish.
• Trim the edges and use the excess dough to cover the rim of the pie. Cover the dough with baking paper and fill with dry beans or pie weights.
• If desired, create a decorative pattern on the edge. Bake for 30-45 minutes, checking the dough by lifting the baking paper. The crust should be dry but not browned.

For the Filling

• Whisk together the melted butter, syrup, vanilla seeds, sugar, rum, and eggs until smooth. Stir in the chopped pecans.
• Pour the filling into the pre-baked pie crust and bake at 180ºC (356ºF) for 30-45 minutes.
• If the top starts to brown too much, reduce the temperature towards the end of the baking time. The pie should be slightly soft in the center when finished.