Pecan Pie - cooking recipe

Ingredients

1/2 cup all-purpose flour
1/3 cup powdered sugar
1/2 cup cold butter, chopped
1 None large egg yolk
None None whipped cream, to serve
-1 None Filling
1 1/4 cups pecans, toasted
3/4 cup maple syrup
2 None large eggs, lightly beaten
2 tbsp all-purpose flour
3 tbsp butter, melted

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 9 inch loose-bottomed tart pan. Place on a baking tray.
Sift flour and powdered sugar into a large bowl. Cut in butter until mixture resembles breadcrumbs. Add egg yolk and mix until dough just comes together. Turn out onto a lightly floured work surface and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
Roll out pastry between 2 sheets of parchment paper and use to line pan. Trim edges and chill for 20 mins.
Line tart shell with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and filling. Bake for 5 mins. Let cool. Reduce heat to 325\u00b0F.
Meanwhile, to make the filling, mix together all filling ingredients. Pour into tart shell and bake for 25-30 mins, until set. Let cool. Serve in wedges with a dollop of whipped cream.