Place the blind-baked crust, still in the tin, on a shallow baking tray.

If there are any large cracks or dipped sides, soften some leftover
dough and gently patch any large fissures – taking care not to press
hard and break the crust. Meticulously brush a light layer of the egg
white on the inside of the tart to seal any fine cracks, then bake for
3 minutes to seal the egg white.*

See Don’t leak: How to win at liquid-filling tart life (page 94).

Bring the tart crust back out and crush the toasted pecans with force
in your hands while letting them fall onto the base of the crust.

Par-crushed pecans give the top a nougatty texture and make cutting the
tart easier than whole pecans.

Return the crust to the oven. Keeping your eye on where the crust edge
is lowest, carefully pour the filling into the crust, being careful not to
overfill. Tease the pecans back up to float on the surface with your
finger or a spoon, ensuring there are no pecan-less gaps on the top.

Bake for 50–60 minutes. The wobble check is different for this pie
because of the crusty nut raft: touch the top of the pie to feel how
cooked it is below. If liquid and jiggly, bake longer. Gently peel off a
pecan from the centre to check underneath – it will look like a stable
yet soft cream. There should be gooey residue on an inserted skewer
(85°C/185°F internal).

Cool at room temperature for a least an hour (2 is good) or chill for
a chewier bite. To finish, whip the cream with the rum, vanilla and
salt and pile onto the centre of the cooled pie. With an offset spatula,
gently spread the cream over the pie, leaving a 6 cm (2½ in) border all
around so you can see the pie goodness underneath. Hold a handful
of the reserved toasted pecans in your fist and crush them as you let
them fall onto the cream ( just like the filling). To serve, saw gently
through the cream, pecan top and side crust with a fine serrated
knife, clean the knife, then cut through fully along the slice line to
chomp through to the base.

* The pie police may imprison me for this but I declare that desperate dessert
times call for desperate dessert measures. So, if you break the crust pre-fill,
pop to the shop and buy a ready-baked pastry case/crust and continue your
pie project. This filling will glorify any Plan B crust.

Adaptrix
OG pie
Omit the cocoa if you want a
straight-up pecan pie.

No, pecan’t
Walnuts make a great substitute
for pecans. Same amount, same
light toasting before baking in the
pie. And I do like to swap the rum
for bourbon.