Pecan Pie

Ingredients for 1 servings:

• 200 g flour
• 100 g butter, soft
• 4 tbsp water, cold
• 2 tsp sugar
• 1 pinch of salt
• 1 pinch(s) vanilla extract
• 500 ml maple syrup
• 200 g nuts (pecans)
• 3 eggs
• 75 g brown sugar
• 50 g butter, soft
• 1 tsp vanilla extract
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

sweet southern specialty

Knead the flour, softened butter, water, sugar, salt, and vanilla extract into a dough, wrap it in cling film, and refrigerate for 30 minutes. Then roll out the dough on a floured surface. Grease a quiche dish (not a springform pan) and place the dough in the pan. Ideally, you should roll it out fairly precisely so that it doesn’t need to be pressed or stretched too much. I used a porcelain dish that is 29 cm in diameter and 5 cm deep. Place the dish with the dough back in the refrigerator for another 30 minutes. Meanwhile, preheat the oven to 180°C. Bake the pie crust in it for 25-30 minutes. FOR THE FILLING: Simmer the maple syrup in a saucepan over medium heat until enough water has evaporated so that it only contains 400 ml. Then let it cool. At the same time, whisk the eggs with the brown sugar, butter, vanilla extract, and salt. The thick maple syrup can now be mixed in. Finally, fold in the chopped pecans and pour the mixture onto the pre-baked crust. The pie is baked for another 30 minutes at 180°C until a nice, firm crust forms. The pie should cool after removal, but can then be served slightly warm. It also tastes great cold. Serve with whipped cream.