What you need for filling:
4 large eggs
1.5 cups firmly packed light brown sugar
1/2 cup butter (melted and cooled to room temperature)
1/2 cup white sugar (or raw sugar)
1/2 cup chopped Pecan
1.5 cups Pecan Halves (just picked the whole pretty ones will do)
2 Tbsp all-purpose flour (or plain flour)
2 Tbsp milk
1.5 tsp Bourbon or Vanilla Extract
125 g Plain flour
55 g cubed butter
2-3 Tbsp cold water
OR if you are lazy, just use the frozen ready-made short crust
1. For short crust, mix everything thing and work your way through quickly until everything is bind, only add water for binding. Wrap the dough in clingfilm and chill in the fridge for 10-15 min before using.
2. Preheat oven to 170 degree Celsius. Grease a pie tray and fit the pie crust into the pie tray. Put it back into the fridge with a clingfilm while you make the filling.
3. Whisk eggs in a large bowl until foamy; whisk in brown sugar and the rest of the ingredients (except the Pecan Halves). Pour mixture into the pie crust tray, then top with Pecan Halves.
4. Bake at 170 degree Celsius for 30 minutes, reduce oven temperature to 160, then bake 30 more minutes. Turn the oven off and let the pie stand in oven with the door closed for 3 hours.
Alternatively bake at 180 degree for 45 min until the pie crust is golden brown.