Ingredients
- 1 23 cm pie crust
- 220 g arequipe
- 80 g brown sugar
- 60 g melted butter
- 3 eggs
- 1 tsp vanilla
- 220 g pecans
- Pinch of salt
Method
- Heat oven to 180°C / 350°F and fit the crust into the pie plate.
- Whisk arequipe, sugar, butter, eggs, vanilla and salt until combined.
- Scatter pecans in the crust and pour filling over.
- Bake 45–55 minutes until the edges are set and the center still has a slight wobble. Cool completely before slicing.
Arequipe noteIf the crust browns too quickly, shield the rim with foil halfway through baking.