Pecan pie with coconut blossom sugar

Crust: Cut all ingredients until you get a sandy texture, add water, cut briefly, then a ball will form.

Roll that ball out between two sheets of baking paper and a little flour. The dough should be 3 to 4 mm thick.

Grease a mold with a thin layer all around. Sprinkle a little flour on it. Remove the top layer of baking paper, turn it over, and gently but surely place the dough in the baking mold. Remove the baking paper. Press the dough well against the sides of the mold. There should be no holes. You can fill holes with a piece of dough. Cut off the edges by rolling the rolling pin over the baking mold. Create waves on the side of the dough. Use the tip of a knife to loosen the dough from the mold and make waves with your fingers. Give it some love!

Put your dough in the refrigerator while you prepare the nut mixture.

Filling: Set aside the prettiest nuts for finishing. Cut the nuts, there can still be pieces in it. Whip the margarine until creamy, add the coconut blossom sugar. Add one egg to the mixture to make it creamy. The other eggs can be added along with the cinnamon, a pinch of salt, the chopped nuts, and the lemon zest. Mix everything well together.

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

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

Let cool and serve.