Pecan pie
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Guests 8 people
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Preparation 29 minutes
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Cooking 45 minutes
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Difficulty Easy
To make this recipe
Ingredients
Shortcrust pastry
- 250g flour
- 110g turbinado sugar
- 100g Grand Fermage Belleville-sur-Vie extra-fine lightly salted butter
- 1 egg
- Pinch of salt
Pie filling
- 300g pecan nuts
- 150g brown sugar
- 80g 30% fat Grand Fermage Crème Fraîche
- 50g Grand Fermage Belleville-sur-Vie extra-fine lightly salted butter
- 3 eggs
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Preparation
Shortcrust pastry:
- Mix the flour with the sugar and salt.
- Add in the cubed butter and use your fingertips to mix everything into a sandy texture.
- Add in the beaten egg and form the dough into a ball.
- Cover with film and chill in the fridge for 2 hours.
Filling:
- Chop up 200g of the pecan nuts and keep the rest to finish the tart.
- Beat the eggs with the Crème fraîche and the sugar.
- Melt the butter and add it to the mixture
- Finish with the chopped pecans.
Assembly:
- Preheat the oven to 180°C.
- Roll out the shortcrust pastry and press it into a 20-25cm pie dish.
- Prick the dough with a fork and top with a piece of parchment paper and dried beans or pie weights. Blind bake in the oven for 20 minutes. Remove the beans/pie weights and leave to cool
- Pour the filling into the base of the pie.
- Arrange the remaining who pecans on top.
- Bake for 45 minutes.
And don't forget to grade the recipe:
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