Pecan Pie with Walnut Filling

Preheat the oven to 350°F (medium)

Melt some margarine in a 20cm x 30cm baking dish. Reserve

In a mixer, beat the whites until stiff peaks form (approximately 2 minutes)

Gradually add the flour, beating continuously, until a smooth mixture forms (approximately 2 minutes)

Add the yolks and continue beating until the mixture becomes creamy (approximately 5 minutes)

Remove from the mixer

Dust with flour and salt over the mixture

With a spatula, mix delicately until uniform

Pour into the reserved baking dish

Bake in the preheated oven until it starts to release from the edges (approximately 20 minutes)

Let cool for about 10 minutes

Place a tablecloth over a surface and dust with flour

With a spatula, loosen the sides and bottom of the mixture

Unmold onto the tablecloth

Prepare the filling: while the mixture is baking, place the brown sugar in a medium saucepan, heat it to high, and let it caramelize (approximately 4 minutes)

Cautiously add the water and cook, stirring occasionally, until the syrup thickens (approximately 2 minutes)

Add the heavy cream and cook, stirring occasionally, until thickened (approximately 5 minutes)

Mix in the chopped walnuts

Let cool

Spread the filling over the mixture

With the tablecloth's help, roll the pecan pie into a log shape

Transfer to a serving dish, dust with chopped walnuts, and serve

195 calories per slice