Pecan pie

Time Active work time: 20 minutes Total preparation time: 1 hour plus 2 1/2 hours chilling
Yields Serves 8
Pecan pie



Mix together the flour, sugar and salt. Cut in the butter. Gradually add the water, until the dough comes together (this can be done in a food processor). Gently press the dough into a ball, then flatten it in a disk. Wrap it in plastic and chill 30 minutes.


Roll the dough out on a lightly floured surface and line a 9-inch pie pan or tart pan. Pinch an attractive lip around the edge. Cover the crust with plastic wrap and refrigerate or freeze for at least 2 hours and up to 2 days.



Heat the oven to 350 degrees.


Cream the butter and honey. Add the eggs, vanilla, rum, nutmeg and salt; mix together well.


Bake the pie crust for 5 minutes. Remove it from the oven and allow to cool slightly. Spread the pecans over the crust in an even layer. Pour in the butter and egg mixture, scraping all of it into the crust.


Bake the pie until the nuts are lightly browned, 30 to 35 minutes. The filling will puff up, then settle. Remove the pie from the oven and allow it to cool on a rack. Serve with whipped cream or vanilla ice cream.

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