Pecan Pie

PECAN PIE

Portions : 4 - Preparation time : 10 minutes - Pastry time : 1 hour - Cooking time : 14 minutes

Ingredients

Shortcrust pastry (or store-bought pure butter shortcrust pastry)

• 500 gr (17 oz) flour
• 5 g salt
• 5 g sugar
• 250 gr (9 oz) butter, soft
• 1 egg
• 100 gr (3 1/2 oz) milk

Topping

• 30 ml (2 tablespoons) butter
• 30 ml (2 tbsp) flour
• 250 ml (1 cup) maple syrup
• 125 ml (1/2 cup) brown sugar
• 190 ml (3/4 cup) 35% cooking cream
• 1 pinch salt
• 2 eggs, beaten
• 1 orange, zest
• 15 ml (1 tablespoon) Grand Marnier
• 500 ml (2 cups) toasted pecans

Preparation

Shortcrust pastry

1. Mix flour, salt, sugar and butter in a large bowl. Add eggs and milk. Mix to a smooth, non-sticky dough.
2. Refrigerate for 1 hour before use.

Topping

1. Melt the butter in a saucepan, add the flour and cook for 1 minute. Stir in the maple syrup and brown sugar, and continue cooking over low heat until smooth.
2. Add the cream and pinch of salt and bring to the boil.
3. As soon as it comes to the boil, pour the hot cream over the beaten eggs while whisking. Let the mixture rest for a while.
4. Then, using a spatula, stir in the Grand Marnier, zest and pecans.

Assembly

1. Preheat oven, rack in center, to 180° C (350° F).
2. Roll out the pastry and place in the bottom of the tart tin. Place the filling in the tin and bake for 40 to 45 minutes, depending on your oven.