Honey pecan pie

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Mix the flour, granulated sugar, and 2 g salt. Rub in the cold butter until crumbly, add the water, and bring together without kneading. Cover and refrigerate for 30 minutes.

2. 02

   Preheat the oven to 180 °C. Roll the pastry to 3 mm and line a 23 cm pie dish. Prick the base, line with parchment and baking weights, and bake for 15 minutes. Remove the paper and weights and reduce the oven to 170 °C.

3. 03

   Reserve some whole pecans for the top and roughly chop the rest. Scatter the chopped nuts over the prebaked shell.

4. 04

   Mix the eggs with the honey, brown sugar, warm melted butter, vanilla, and remaining 1 g salt. Pour over the pecans and arrange the whole nuts on top.

5. 05

   Bake for 40 to 45 minutes, until the edges are firm and the center moves as one piece when the pan is gently shaken, without liquid waves. Cover with foil if the pecans brown too much.

6. 06

   Cool on a rack for 2 hours so the filling can set. Refrigerate if not serving immediately and keep for up to 3 days. Total baking time includes the shell and filling.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.