PIONEER PECAN PIE

INGREDIENTS:
 1 pie dough, homemade or store-bought (plus additional dough for decorating, optional)
 1 1/2 cups brown sugar
 1/2 cup white sugar
 3/4 cup ( 1 1/2 sticks) unsalted butter, melted and browned (optional)
 3 large eggs
 1 1/2 tablespoons all-purpose flour
 1/2 teaspoon salt
 1/2 teaspoon cinnamon
 1 1/2 tablespoons cream
 2 teaspoons vanilla extract

DIRECTIONS:

Preheat the oven to 375°F and roll out the cake dough to form a 12 or 13 inch circle, large enough to fit in a springform pan or tart or cake pan.
Carefully pour the dough into the tin, pressing it against the bottom and sides of the tin and trimming off the excess dough.

Optional: Cut out cake dough flowers or other motifs to decorate the base later.
Place the cake tin in the fridge until you can fill it.
In a large bowl, beat the eggs until fluffy and then add the browned butter.Once mixed, stir in the brown and white sugar until the sugar grains dissolve.

Sprinkle flour, cinnamon and salt on top, then add cream and vanilla extract.
Once the walnuts are fully incorporated, add the mixture and then pour the mixture into the pie crust.
Decorate the cake base with the pecans or the ingredients you made earlier.
Place the cake pan in the oven and bake for 40 to 50 minutes or until the center is set and no longer wobbly.Remove from oven and allow to cool completely before serving.
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