Pecan Pie

A crisp pastry crust topped with a smooth filling and roasted pecans. The maple syrup adds a woody note that pairs perfectly with the butter's richness.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 653
• Protein: 8 g
• Carbs: 66 g
• Fat: 41 g

Ingredients

• 0.5 piece Shortcrust pastry ( ready to use )
• 100 g Salted pecans ( whole )
• 1.5 piece Egg ( beaten )
• 100 ml Maple syrup
• 75 g Brown sugar
• 25 g Minimum butter sweet ( melted )
• 0.5 tsp Vanilla extract
• 50 g Raw pecans ( whole )
• 50 ml Corn syrup

Instructions

1. Crust preparation

   Line a tart mold with the shortcrust pastry. Prick the bottom with a fork. Refrigerate so the pastry doesn't shrink during baking.

2. Filling preparation

   In a mixing bowl, whisk the brown sugar with the melted butter. Incorporate the eggs one by one, then pour in the maple syrup, corn syrup, and vanilla extract. The mixture should be smooth and coat the spoon.

3. Assembly and roasting

   Arrange the plain and salted pecans on the pastry base. Gently pour the mixture over them. The nuts will rise to the surface and brown gently.

4. Baking

   Bake at 180°C. The tart is ready when the filling is set on the edges but remains slightly jiggly in the center, like a custard. The crust should be golden brown.

Chef's tips

• Do not overbake; the center should remain soft to avoid a rubbery texture.
• If the pastry edges brown too quickly, cover them with some aluminum foil.
• Let it cool completely before slicing; this is essential for the filling to set.

Storage

Keeps for 3 days at room temperature under a clean cloth or 5 days in the fridge.