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Make this traditional holiday pie anytime with this easy recipe. It’s impossible to go wrong with good old fashioned pecan pie.

Serves 8


1 sweet shortcrust pastry (pâte sablée) can use store-bought or see recipe below
300 g / 2 1/2 cups flour
100 g / 1/2 cup sugar
150 g / 9 tablespoons very soft butter, cut into pieces
2 eggs
Pinch of salt
200 g / 7 oz pecan nuts, unsalted
4 eggs
175 g / 3/4 cup maple syrup or corn syrup (sirop de glucose)
50 g / 3 1/2 tablespoons butter
85 g / 3 oz brown sugar (sucre brun)
1 teaspoon vanilla extract


Mix all the ingredients together in a large bowl
On a lightly floured surface, knead the dough until you obtain a smooth ball
Place in the refrigerator for at least one hour
Once it has rested, roll it out carefully and line your tart pan with the pastry (I used a 24 cm / 9″ tart pan in ceramic)
Prick holes with a fork and return to the refrigerator while you prepare the filling
Preheat the oven to 180 C / 360 F
In a large bowl, mix all the ingredients
Pour the mixture into the prepared, but unbaked, tart shell
Bake for 40 minutes
Serve with heaps of whipped cream