• Instructions

Make the crust

• In a mixing bowl, combine the flour, salt, and egg.
• Add the butter and rub it into the flour with your fingertips until the mixture looks sandy.
• Add the water little by little, kneading gently until a dough forms.
• Shape into a ball, wrap in plastic wrap, and let it rest in the fridge for 30 minutes.

Toast the Pecans

• Preheat the oven to 180°C (350°F).
• Spread the pecans on a baking sheet and toast them for about 8 minutes, or until fragrant. Let them cool completely.
• Increase the oven temperature to 200°C (400°F).
• Blind Bake the Crust
• On a floured surface, roll out the chilled dough and line a 24 cm (9-inch) pie dish (I use a Pyrex one).
• Line the crust with aluminum foil, shiny side down, and prick it with a fork (pierce both the foil and the crust).
• Freeze for 15 minutes.
• Fill the pie shell with dried beans or pie weights and bake in the lower third of the oven for 30 minutes.
• Remove the foil and beans, then bake for another 12 minutes, until lightly golden.

Prepare the Filling

• In a heatproof bowl, combine the brown sugar, glucose syrup, butter, and salt.
• Place the bowl over a bain-marie (double boiler) and stir until melted and smooth.
• Add the eggs one at a time, whisking gently after each addition. Continue cooking slowly until the mixture feels warm to the touch (don’t let it scramble).
• Remove from the heat and stir in the rum, if using.

Assemble and Bake

• Arrange the toasted pecans in the bottom of the pre-baked crust.
• Pour the warm filling over the pecans.
• Bake for about 25 minutes, checking during the last 10 minutes. The surface should be set but not cracked.
• (If the crust edges brown too quickly, cover them with aluminum foil halfway through baking.)
• Cool and Serve
• Let the pie cool completely on a wire rack before serving.
• Enjoy it plain, or top with whipped cream or a scoop of vanilla ice cream for extra indulgence. 😋