Pecan Pie

Pecan pie is the indispensable dessert of American Thanksgiving: a caramelly, crunchy nut filling on a shortcrust base.

The pastry

1. Rub the wheat flour together with the cold butter, add the sugar and the egg.

2. Quickly knead it into a smooth dough, wrap it in film, and put it in the fridge for 30 minutes.

3. Roll it out on a floured surface into a pie dish, and prick the base with a fork.

The filling

4. Beat the eggs fluffy with the brown sugar and the melted butter, with a pinch of salt.

5. Fold in the larger part of the pecans, and pour the mixture onto the pastry.

6. Sprinkle the top with the remaining nuts, and in an oven preheated to 180 °C bake it for 40-45 minutes.

Tip: Cool it completely before slicing, or the filling is still runny and flows out.