Pecan nut pie

8 servings Prep: 30 mins, Cooking: 45 mins
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Try this delicious recipe from our new blogger, StuffedFeeling.

By StuffedFeeling July 24 2014
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Ingredients (11)

For the pastry:
2 cup flour — cake, sifted
pinch salt
190 g butter
1/2 cup castor sugar
2 eggs — yolks only
For the filling:
1 eggs — lightly whisked
6.5 Tbs honey
60 g castor sugar
55 g butter
pinch salt
1 cup pecan nuts
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Method:

Preheat oven to 160 ° C.

For the pastry:

Mix all the ingredients together with an electric whisk that can be used for dough.

Flour a surface and knead the crumbly, combined mixture until it has a smooth dough-like consistency. Wrap the dough ball in cling wrap and refrigerate for 20 minutes.

Knead the dough again, and either roll it out into a thin layer or pull pieces off and press into a small-medium pie tin (a foil pie tray works well.) Prick the base with a fork and set in the fridge for another 10 minutes.

Place a sheet of baking paper over the dough-layered tray, and put uncooked rice or baking beans on top as a weight.

Blind bake for 10 minutes.

For the filling:

Place all ingredients (except the pecan nuts) in a bowl and mix using an electric beater, until creamy but still runny in consistency.

Take the pre-baked pastry crust out the oven and remove the baking paper and rice/beans.

Scoop the filling on to the pastry layer until it is about ½ – ¾ full. Arrange the pecan nuts on top of the mixture.

Bake for 30 – 35 minutes or until golden-brown. Check after the first 20 minutes.

Recipe reprinted with permission of StuffedFeeling. Look out for more recipes here.



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