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Pecan pie

Pecan pie

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Servings 8

Equipment

  • 1 20 cm (8 ") tart ring
  • Mixing bowls

Ingredients
  

Butter tart ring

  • 190 g Unsalted butter (room temperature
  • 280 g Pastry flour
  • 20 g milk
  • 1 egg yolk
  • 15 g sugar
  • 8 g salt ( 2 tsp)

Pecan filling

  • 90 g cane sugar
  • 80 g maple syrup
  • 130 g chopped pecans
  • 3 eggs
  • 30 g flour
  • 200 g whole pecans (approx)

Instructions
 

Butter pie dough

  • Make sure that your butter is at room temperature and soft. In a bowl, mix with your finger tips butter, sugar, flour, salt and sugar until you get a crumble-like texture.
  • Add milk and egg yolk and mix with your hand until you get something homogenous. Do not overmix though as an overmixed dough will tend to retract when baked.
  • Spread the dough into a thick rectangle. Cover well with saran wrap and Let the dough rest in the fridge for at least 1 hour.

Pecan filling

  • In a bowl, whisk together eggs, sugar and maple syrup. Add sifted flour and whisk. Finally add finely chopped pecans.

Assembly and baking

  • Spread your dough until you get a thickness of approximately 3 mm. Line your dough into a tart ring or tart pan. Fill with the pecan filling up to 3/4 of the pie crust to leave room for the whole pecan. Add pecan one by one on a circle.
  • Bake in the oven at 180C (360F) for 40 minutes. or until your pie is golden brown.