Pecan Pie

• 1 1/2 cups flour
• 1/3 cup powdered sugar
• 8 tablespoons butter cold, chopped
• 1 egg yolk
• whipped cream to serve
• 1 cup pecans toasted, plus additional, to serve
• 2/3 cup maple syrup
• 2 eggs lightly beaten
• 2 tablespoons flour
• 3 tablespoons butter melted

1. Lightly grease a 9-inch tart pan with removable bottom.
2. Sift flour and powdered sugar into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add egg yolk and mix until dough comes together.
3. Knead dough on lightly floured surface until smooth. Wrap in plastic wrap and refrigerate 30 mins.
4. Roll out pastry between 2 sheets parchment paper to 1/8 inch thickness. Press into prepared pan; trim edges. Refrigerate 20 mins.
5. Preheat the oven to 350u0b0F. Place tart pan on a baking pan. Top pastry with parchment paper and dried beans or pie weights. Bake 10-15 mins. Remove paper and beans. Bake a further 5-10 mins. Remove from oven. Reduce oven temperature to 325u0b0F.
6. For the filling, mix all ingredients in a medium bowl. Pour into tart crust.
7. Bake 35-40 mins, until set. Cool completely on a wire rack. Garnish with whipped cream and additional pecans.

flour, powdered sugar, butter cold, egg yolk, whipped cream, pecans, maple syrup, eggs, flour, butter

Taken from www.yummly.com/recipe/Pecan-Pie-1401803 (may not work)