Result seems quite nice. Crust at the edges may be slightly too brown.
Make the pie crust roughly as per https://www.davidlebovitz.com/french-tart-dough-a-la-francaise/
With the following modifications.
1. I have 10in dish, so should increase the amount.
2. I used a stove and steel pot, instead of oven. This is also a lot faster.
3. I put pebble weights on the dish, put in the freezer for 10 mins. Then baked in oven at 210C for 10 mins. After that, I remove the weights and bake until slightly brown and set. I wanted to avoid the crust rising and cracking.
I used the pecan pie filling as per https://cookiesandcups.com/easy-pecan-pie-recipe/
Except that I halve all quantities, and use a little less sugar. The intention is to make the nuttiness shine and make it less sweet.
Then I glazed the result with the remaining filling and a brush.
