Pecan Pie with coconut blossom sugar

Crust dough: cutter All the ingredients until you get a sand structure, add water, cutter short, then a ball forms.

Roll that ball between two sheets of baking paper and a little flour. The dough must have 3 to 4 mm thickness.

Grease a shape with a fine layer all around. Sprinkle a little flour on it. Remove the top layer of baking paper, turn around and put the dough in the baking tin softly but definitely. Remove the baking paper. Press the dough well into the sides of the shape. There are no holes in it. You can safely fill holes with a piece of dough. Cut the sides by rolling over the baking tin with the rolling roll. Make waves on the side of the dough. With a pinch, loosen the dough from the shape and waves with your fingers. Give it some love!

Put your dough in the fridge while making the nut mixture.

Filling: Keep the most beautiful nuts separate for the finish. Cutter the nuts, there are still pieces in it. Beat the margarine creamy, add the coconut blossom sugar. Add one egg under the mixture to make it creamy. The other eggs are allowed, together with the cinnamon, a pinch of salt, the cuttered nuts and the Zeste of Citroen. Mix everything well together.

Divide the batter over the dough. Finish with the beautiful pecans.

Bake for 35 to 40 minutes in a preheated oven at 180 ° C.

Allow to cool and serve.