Recipe, photo and design: Nomi Abeliovich

Servings: 16

Preparation Time: 30 minutes

Ingredients:
½1 pckg. of crispy pie crust dough
1 cup of brown sugar
2 eggs
75 grams of Tnuva’s Butter, melted
1 container of sweet cream
2 tbs. of corn flour
1 tbs. of rum
2 tsp. of vanilla extract
¼ cup of salt
1 ½ cups of pecans, roasted dry and coarsely chopped
1 cup of pecans whole, for serving
Whipped cream for topping.

Instructions:

1. Preheat the oven to 180 and grease your pie pan.
2. Place the dough on a sheet and roll it out evenly with a rolling pin.
3. Carefully place the dough over the pie pan until the edges can fold over.Remove excess dough, being careful

not to stretch it out too much.

4. Run a fork through the face of the dough and then partially bake it for fifteen minutes.
5. Remove it and let it cool.
6. In a double boiler bowl, place the brown sugar, butter and sweet cream and stir until it’s well mixed.
7. Add the cornflour and stir until smooth.
8. Take the bowl off the heat and add the rum, vanilla, eggs and salt. Then add the coarsely chopped pecans and stir.
9. Pour the batter into the pan. Carefully decorate the top with whole pecans by placing them in a circular fashion. Bake until the pie rises in the center, which should be about 25 minutes. If the pecans on top darken too quickly, cover the top with aluminium foil.
10. Divide pie into triangular slices and serve with whipped cream.