Pecan Pie Recipe

• 200 grams / 7 oz of flour
• ¼ teaspoon of baking powder
• 120 grams / 4¼ oz of butter
• 50 grams / 2 oz of castor sugar
• 1 egg

• 100 grams / 4 oz of butter
• ½ cup of brown sugar
• 3 eggs
• 3 tablespoons of liquid honey
• 200 grams / 7 oz of pecan nuts

Pastry
Sift the flour and baking powder into a large bowl or food processor. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until the mixture resembles fine breadcrumbs. Whisk thecastor sugar and egg together and add to the mixture to make a firm dough. On a lightly floured bench or board knead the mixture until it forms a smooth ball. Handle as little as possible to prevent the pastry from becoming hard when baked. Cover with plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 200°C, 400°F or gas mark 6. On a lightly floured board or bench, roll out the pastry to fit a 23 cm (9 inch) flan or quiche dish. Place the pastry in the dish and trim the edges. Prick (dock) the pastry and cover with cooking paper. Pour blind baking beans or rice on top of the cooking paper and bake for 8 to 10 minutes. Remove the beans or rice and continue cooking for 5 minutes or until the pastry is a light golden colour. Remove the pie crust from the oven. Reduce the oven temperature to 180°C, 350°F or gas mark 4.

Filling
In a large bowl cream the butter and brown sugar together. Whisk in the eggs one at a time and stir through the honey and pecans.Pour the filling into the cooked pie crust and bake for 20 to 30 minutes until the filling has set.

(Serves 6 to 8)