Pecan Pie
Ingredients
- 0.5 pcShortcrust pastry (ready to use)
- 100 gSalted pecans (whole)
- 1.5 pcEgg (beaten)
- 100 mlMaple syrup
- 75 gBrown sugar
- 25 gUnsalted butter (melted)
- 0.5 tspVanilla extract
- 50 gRaw pecans (whole)
- 50 mlCorn syrup
Method
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.
- 1
Line a tart mold with the shortcrust pastry. Prick the bottom with a fork. Refrigerate so the pastry doesn't shrink during baking.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days at room temperature under a clean cloth or 5 days in the fridge.
