Pecan pie

1. Lightly grease a 23cm loose-bottomed flan pan.
   
   
2. Sift flour and icing 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 chill 30 minutes.
   
   
4. Roll out pastry between 2 sheets baking paper. Ease into pan. Trim edges. Chill 20 minutes.
   
   
5. Preheat oven to moderate, 180°C. Place flan pan on an oven tray.
   Bake blind (see tip) 10 minutes. Remove paper and weights. Bake a further 5 minutes. Cool. Reduce oven temperature to moderately slow, 160°C.
   
   
6. FILLING: In a medium bowl, mix all ingredients together. Pour into pastry case.
   
   
7. Bake 25-30 minutes until set. Cool. Serve in wedges, dusted with icing sugar and a dollop of cream. Store in an airtight container.

• To bake blind, line pastry case with baking paper and fill with baking weights, dried beans, rice or pasta. Bake as directed.
  
• To toast nuts, toss in a dry pan over medium heat or bake in a moderate oven, 180°C, 5-8 minutes. Remove from pan straight away to prevent burning.