Pecan Pie

Ingredients

• 100 g Unsalted butter (at room temperature, softened)
• 80 g Powdered sugar (finely sifted)
• 1 Egg (about 40 g, at room temperature)
• 1 pinch Salt
• 30 g Almond powder (finely ground)
• 150 g T55 flour (sift before use)
• 250 ml Whole milk
• 30 g Granulated sugar
• 2 Egg yolk (about 40 g, at room temperature)
• 20 g Cornstarch (Maizena)
• 50 g Unsalted butter (for pecan cream) (at room temperature)
• 60 g Brown sugar (cane sugar)
• 80 g Pecan powder (obtained by blending whole pecan nuts)
• 30 ml Maple syrup (pure, preferably grade A)
• 100 g Chopped pecans (coarsely chopped)
• 0.5 tsp Ground cinnamon (optional)
• 10 g Powdered sugar (decoration) (to dust the edge)

Instructions

1. Prepare the sweet pastry

   In the mixer bowl, cream the softened butter with the powdered sugar on low speed until a homogeneous texture is achieved. Add the egg, the pinch of salt, the almond powder, then the sifted flour. Mix briefly until a homogeneous dough forms.

   Time: PT5M

2. Chill

   Shape the dough into a flat disc, wrap it in plastic film and place it in the refrigerator for at least 1 h 30 min so that it is well chilled.

   Time: PT1H30M

3. Line the tin

   On a lightly floured work surface, roll the dough to 3 mm thickness. Cut a 22 cm disc, place it in the tart tin, trim the excess and prick the base with a fork.

   Time: PT10M

4. Blind bake the tart base

   Preheat the oven to 160 °C fan‑forced. Place the tart base in the oven and bake for 25 minutes until lightly golden.

   Time: PT25M

   Temperature: 160°C

5. Make the pastry cream

   Heat the milk in a small saucepan over medium heat until it simmers. Meanwhile, whisk the egg yolk with the granulated sugar and the cornstarch. Pour the hot milk over the mixture while stirring, return everything to the saucepan and cook over medium heat, stirring constantly until thickened.

   Time: PT15M

6. Cool the pastry cream

   Transfer the cream to a dish, cover with plastic film in contact with the surface and let cool for 30 minutes at room temperature or 15 minutes in the refrigerator.

   Time: PT30M

7. Prepare the pecan cream

   In a bowl, cream the unsalted butter with the brown sugar until a smooth mixture is obtained. Add the room‑temperature egg yolk, then the cornstarch, the pecan powder, the maple syrup and, if desired, the cinnamon. Fold in the chopped pecans.

   Time: PT15M

8. Combine the two creams

   Adjust the consistency of the pastry cream by whisking it for a few seconds, then incorporate it into the pecan cream, mixing gently until a homogeneous preparation is obtained.

   Time: PT5M

9. Assemble the tart

   Fill a pastry bag with the cream and spread it evenly over the pre‑baked tart base. Arrange the chopped pecans in a rosette on top.

   Time: PT5M

10. Final bake

    Bake the tart at 160 °C fan‑forced for 30 minutes, until the surface is golden and the cream is set.

    Time: PT30M

    Temperature: 160°C

11. Finishing and glazing

    Immediately after removing from the oven, drizzle the pecans with a stream of maple syrup to add shine and extra flavour. Dust the edge with powdered sugar.

    Time: PT10M

12. Rest and serve

    Let the tart cool at room temperature for 5 minutes, then place it in the refrigerator if you serve it later. Serve warm, ideally with a scoop of vanilla ice cream.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g