
Pecan pie
- Portions pour 6 gourmands
- Preparation : 30 minutes
- Cuisson : 45 minutes

Ingrédients
For the pastry:
- 100 g unsalted butter
- 20 g la Perruche Cassonade brown sugar
- 40 g icing sugar
- 1 egg
- 185 g plain flour
For the filling:
- 200 g pecans
- 3 eggs
- 50 g unsalted butter
- 30 g la Perruche Cassonade brown sugar
- 130 g maple syrup
- 2 pinches of fleur de sel
Étapes de la recette
For the pastry/dough:
- In a mixing bowl, mix the flour and the two types of sugar with the chopped up cold butter.
- Bring together with your fingertips and then use the palms of your hands to mix.
- Make a well in the centre and add the egg.
- Mix well.
- Tip onto a lightly floured work surface.
- Flatten the dough and then roll it with the palm of your hand so that it folds back on itself.
- Form a disc, flatten it and cover with cling film.
- Chill in the fridge for at least 30 minutes.
- Roll out the dough with a rolling pin to about 3mm and place in a greased tart tin or cake ring.
- Cover the dough with a round of baking paper, fill with baking beads or dried beans and blind bake at 200°C for 10 minutes.
For the filling:
- Melt the butter.
- In a mixing bowl, whisk the eggs and maple syrup, brown sugar and fleur de sel.
- Add the melted butter and mix again.
- Arrange the pecans in a rosette on the blind baked and cooled dough.
- Carefully pour the maple syrup mixture over the pecans.
- Bake at 190°C for 30 to 35 minutes.
L'astuce du chef
For an even more gourmet, caramelised taste, roast the pecans for 10 minutes at 200°C before placing them on the dough.
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