Ingredients:
Pastry:
210g plain flour
53g unsalted butter, cut into tiny lumps
52g lard, cut into tiny lumps
a big pinch of salt
1 glass of refrigerated water
Filling:
55g melted butter
220g brown sugar
250g light corn syrup
3 large eggs
1/4 tsp salt
1 vanilla pod (or 1 tsp pure vanilla essence)
250g chopped pecans
Directions:
Assembling: Roll out the pastry to the size of your pie form. Remove any excess pastry and bake in preheated oven to 180C for about 6 minutes. This is called blind baking and it will prevent the pastry from becoming soggy. Remove from oven and let cool. Now pour the filling into the blind baked pie crust and spread evenly. Sprinkle the surface of the pie with chopped pecans (evenly). Bake in preheated oven to 175C for about 20 minutes. Then cover the pie with aluminium foil to prevent the surface becoming too dark (or even burnt) and bake for another 20-30 minutes. Try to gently shake the pie and if it’s shaking only in the middle it is propably done, but the best way how to find out is to insert a toothpick in the center of the pie and when it comes out either clean or with only a few crumbs clinging to it, your pie is done. Remove from oven and let cool completely. Serve either with ice cream or whipped cream.
Filling: Combine butter, brown sugar, salt, light corn syrup and vanilla seed from vanilla pod and mix well using your wooden spoon. Lightly beat one egg and add it to the sweet mixture. Stir until the mixture looks as it did before you added the egg. Repeate with all the other eggs.