Pecan Pie

A familiy favourite

Pastry
5/8 cup (125g) of butter, softened 1/4 cup + 1 tsp of sugar	Beat butter and sugar until mixed and creamy
1/2 tsp of vanilla 3/4 of large egg, beaten 2 tsp of milk	Beat into butter mixture
1 7/8 cup of flour 1/2 cup of ground almonds	Beat in flour and ground almonds Roll out pastry onto a floured surface, a silicon mat, if available. Place a sheet of oven paper in the tart pan, then place rolled pastry in pan on top of paper Trim edges and prick pastry all over with a fork and bake for 20 minutes and set aside After approx. 5 minutes, check pastry. If it has swelled up in the middle, gently pat it down. Cool on rack. Lower oven heat to 170°C

Filling
5/6 cup of maple syrup 5/8 cup of sugar	Heat maple syrup and sugar in a saucepan until sugar dissolves Remove from heat
2 1/2 tbsp of butter	Add butter and mix until melted
3 3/4 large (63g) eggs, beaten 2 pkgs (150g ea) pecans, 1 pkg chopped, the other whole	Add eggs and beat well, then add pecans and mix well Pour mixture into pie and bake 30 minutes. Take out of oven and place on rack to cool Slide pie onto serving dish and remove oven paper