White chocolate pumpkin pie with candied pecans

Mix all-purpose flour, a little rice flour and salt; turn onto a work surface.

Rub softened butter in with the fingers until crumbly with no big pieces.

Beat the egg yolk with water, pour into the centre and gradually knead the dry ingredients in.

Smear the dough across the counter (fraisage) to break up any big lumps of butter.

Chill 30 minutes.

Roll to about an eighth of an inch thick, transfer to the pie plate, trim the edges and dock the bottom.

Rest in the fridge 10 more minutes.

Blind bake with pie weights at 350 degrees for 20 minutes.

Remove the rice and bake 5 more minutes to dry the bottom.

Melt butter in a pan, add dark brown sugar, maple syrup, a pinch of salt and chopped pecans; toss briefly to a thin coating and turn the heat off.

Spread the pecans on a baking sheet while hot and bake at 350 for 7 minutes to dry the candy coating.

Microwave the evaporated milk 30 to 45 seconds until steaming, not boiling over.

Pour the white chocolate into the hot evaporated milk and let it sit a couple of minutes to soften.

Combine the pumpkin with cinnamon, ginger, nutmeg and orange zest.

Add two egg yolks, keeping the whites; stir the softened white chocolate into the milk until melted and add it to the pumpkin.

Brush the edges of the baked crust with the whole egg, using a finger, then add the rest of the egg to the filling.

Stir in white chocolate chips.

Whip the two egg whites until foamy, add dark brown sugar and whip to soft peaks only.

Fold the meringue into the pumpkin mixture half at a time, the first half quickly to lighten the base.

Pour into the crust; with the oven turned up to 375, bake 45 minutes, until puffed and cracking at the edges but not in the middle.

Press the candied pecans into the top.

Cool at least two hours, until at least lukewarm, before cutting.

Serve with whipped cream whipped with maple syrup and extra candied pecans.