Pecan Pie a la Shusha

"This pie I always for some reason bake with my younger brother, who loves it. When I bake I always like to have people around. I think baking is something you should do together."

By: Shusha Biton

Pecan Pie

Crust
100 g of butter, melted and warm
3/4 cup powder of powdered sugar
1 egg
2 cups of flour

Filling
1 cup maple syrup
1/2 cup of dark brown sugar
100 g of butter
1/4 cup sugar
3 eggs
1 ½ cups chopped pecans
1 ½ cups whole pecans
1 tablespoon heavy cream

1. Prepare the crust. Mix melted butter and powdered sugar. Beat in the eggs. Add flour and mix just until the dough is smooth and combined. 
2. With your hands, work the dough in to a template (with loose bottom). Flatten out the edges of the crust with a knife. Pick with a fork and freeze until assembly.
3. Prepare filling. Preheat oven to 180 degrees.
4. Heat maple syrup, brown sugar and butter and stir until the sugar and butter is completely melted. Cool slightly. Important!!! Divide the mixture evenly in to 2 bowls - one bowl, add sugar and eggs and whisk immediately (hot mixture so it is important to work quickly). Stir in chopped pecans. Pour in to the pastry crust and bake immediately for 30 minutes, until filling stabilizes the margins but still soft in the center.
5. Arrange whole pecans with your hands on the baked pie (Be careful, it's hot). Mix all the contents of the second bowl with heavy cream and pour over gently (heat slightly if the sauce is not liquid).
6. Return to the oven to finish baking for  another 10 minutes.
7. Remove from oven, let cool (preferably extract the pie from the pan while still warm) and refrigerate for two hours to make it stable.

Serve:
Slice and serve cold or slightly warm, with ice cream or whipped cream.

Enjoy!