4 individual molds with high edge (80ml),
8 pieces of 3-inch (8cm) square shaped rice paper,
40g pecan nuts,
1 egg white, lightly whisked,
1 tbsp. maple syrup,
2 tsp. brown sugar,
1 tsp. Pecan nut oil,
butter for the mold.
Butter the molds. Put a square shaped rice paper into each mold, then a second without stacking corners. Roast in a moderate oven (360°F) about 5 minutes. Allow to cool.
Cut the nuts in three, lengthways, and mix with the remaining ingredients in a small bowl. Transfer into the pie crust and bake at low heat (300°F, gas mark 2) for 15 minutes. Let it cool down in the pan. These pies can be made in advance and stored in an airtight container.