Before we start, preheat the oven at 300 degrees celcius. So...Firstly, we have to do the crust. Mix flour, salt and lard... YES!!! I MEAN LARD.. oh man.. im eating lard like that btu since Adam promised a good pie... shall excuse myself. So we are supposed to mix till lumps are formed and there won't b any sign of flour. Roll it into a ball and flatten with palm. Refrigerate it for 10mins.

Meanwhile, the fillings have to be done. Adam ingeniously combined 2 recipes after some past experience, though there's not much difference to me. Anyway, Mix the melted butter, beaten eggs, sugar and vinegar. Pour a generous amount of corn syrup and stir in pecan nuts. Everything must be mix evenly. Assumption: 10mins has passed when these are done. ASSISTANT CHEF from Canada will then Bring the dough out of the refrigerator & HEAD CHEF from Singapore will flatten it into a thin and even sheet since we don't want to have a thick crust. Lay it nicely on a shallow bowl. The excess will be used to make a mini pecan pie. (continue the trend from previous experience when we baked a mega-sized chocolate chip cookie with the leftovers)

After an hour, the fillings start bubbling up nicely to the brim and everythin starts to turn slightly brown. pPPeerrffeecttTTT!!! Hot from the oven but not ready to be served. Since he said that the pie will taste better aft a few hrs... i shall wait... but hey, this baking session happened a wk ago, so i've tried them. this PECAN PIE is yummy!!!! 90/100...