Welcome to another edition of #CookWithMii, and a belated #PiDay to my fellow bloggers!

Yesterday Matthew, I was…” If you don’t know the famous quote from ‘Stars In Their Eyes‘, you’re too young for yourself, bro/sis!

Anyway, “I was… R Kelly” as he turned on the Ignition when making the above (pictured) Pecan Pie – 👀 at it, lookin’ all “hot and fresh out the kitchen”!

Without further adEU (‘Article 50’ MAY be the WURST article ever written), let’s (Nintendo) console each other as we read this recipe! 

Curst a little bit more:

  • 2.5 cups all purpose / plain flour or more
  • 1 packet of unsalted Lurpak butter (FYI: LurPAKS a 👊)
  • 2 tbsp granulated sugar
  • A pinch of salt (refrain from sprinkling this like it’s glitter because: #Cholesterol)
  • 8 tbsp cold freshly-squeezed pineapple juice

CONCENTRATE: try to make sure the juice you’re using is NOT CONCENTRATING!

Can you ‘Fill Me In’? 💖:

“Could the REAL (Slim) Shady of Maple Farms PLEASE STAND UP?!”

Make Me Baby, (Ohhhhhhh Yeah)! 😉💖:

Mix the flour, sugar and pinch of salt thoroughly, then grate the frozen butter into the flour mixture with your preferred grater (a hand grater, box grater or potato grater’d do).

PRO TIP: STOP, collaborate and listen  between grates ‘cos all that grating could start to grate on you!

Once you’ve combined the dry ingredients and the butter, toss lightly with your fingers until they are all thoroughly combined.

Sprinkle or PWOAR 😍 the pineapple juice (or water if you’re not keen on pineapple juice) to the crumbly mixture until you can form a nice dough ball.

Divide (can’t go THREE MINS w/o mentioning Ed Sheeran!*) the dough into two parts – one slightly larger then the other. Larger part will be the base of the pie and the smaller part will be used to top the pie.

*about that, the #ShapeOfYou = 😍 #FOreal #MakeLikeABaeAndLEAF! Actually, don’t 🍃, #StayWithMii 😍💖

Wrap them in a plastic wrap; flatten and leave it for min 30 minutes or overnight in the fridge or the “refrigerator if you’re into a “what’s cooler than being cool? ICE COLD!” Arnold Schwarzenegger.

Resting will tenderise the pastry and make it easier to roll… Remove pastry from the fridge and let it to warm slightly.

Flour the surface of the worktop, rolling pin, your hand and the pastry.

Roll out the larger pastry in to a disc that is a little larger then the 8-inch pie dish so that it over laps the edges.

Place pastry onto the bottom of the dish by folding the pastry in to quarter and unfolding it into the dish.

Poke holes on the bottom of the pastry with a fork.

This is ‘Another Level’ of simple!

‘Cause YOU Make (Mii) Fill (Like A Natural Woman):

Preheat the oven 180 celsius.

Mix well all the filling ingredients then place them into the baking dish with pastry lining.

Roll out the rest of the pastry and cut then into 1-inch wide stripes then place them diagonally with 1-inch gap. Repeat the same horizontally to create a criss-cross basket top as pictured.

Place on the dish onto the bottom rack of the oven and bake for 35-45 mins depending on the strength of the heat in your oven.

Mine took roughly 30 minutes to go golden brown, that’s ideally what you’re looking for…

Although I made sure to turn my oven off after I saw it looking 50 Shades of Golden Brown, I kept it in there to sit in its juices for another 25-35mins. *OVEN OFF / KEEP IT IN*

Once it’s out, let it rest for 10  mins, then dust with icing sugar or whatever you’d like to garnish it with (before serving) – I chose desiccated coconut because I LOVE a good coconut!


I consumed the contents of my Pecan Pie alongside a scoop of homemade Frozen Yogurt.

The recipe for Mi FroYo?

Oikos Coconut Greek-Style Yogurt INSIDE OF a freezer… #BoomBoomBoom 💖

Disclaimer: it’s rather moreish so be prepared for it to go in less than 24 hours!

Also, you don’t need to include bananas… I added them because they thicken the texture, giving a smoother, creamier flavour.