Pecan pie

Preparing the dough:

1. 1Preheat the oven to 180°C.
2. 2In a bowl, combine the flour, sugar, vanilla sugar, baking powder, and pinch of salt.
3. 3Add the cold butter cut into small cubes and mix until you get a sandy texture.
4. 4Add the egg and egg yolk, and mix quickly until the dough forms a ball.
5. 5Flatten the ball of dough slightly and wrap it in plastic wrap.
6. 6Let rest in the refrigerator for at least 30 minutes.

Blind baking the tart base:

1. 7Preheat the oven to 170°C.
2. 8Roll out the dough on a floured surface and transfer it to a 23 cm tart pan.
3. 9Prick the base with a fork.
4. 10Blind bake the dough for 30 minutes at 170°C.

Preparing the pecan filling:

1. 11Chop some of the pecans.
2. 12Set aside about 50 whole pecans for decoration.
3. 13In a saucepan, melt the butter over low heat.
4. 14Crack the eggs into a mixing bowl and add the brown sugar.
5. 15Whisk with an electric mixer until foamy (the volume should double).
6. 16Add the maple syrup, honey, vanilla extract, and whiskey.
7. 17Mix well.
8. 18Stir in the melted butter, then the chopped pecans, and mix again.
9. 19Pour the filling into the baked tart base.
10. 20Arrange the whole pecans on top of the filling for decoration.

Baking the pecan pie:

1. 21Bake the pecan pie at 170°C for about 30 minutes, until the filling is set and golden.
2. 22Let the pecan pie cool for a few minutes before serving.