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Pecan Pie
A decadent pecan pie with a crisp sweet pastry crust, a silky pastry cream flavored with maple syrup, and a generous layer of toasted pecans. Perfect for autumn and winter, it is enjoyed warm with a scoop of vanilla ice cream.
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Cost Breakdown
Critical Success Points
- • Chill the dough for at least 1 h 30 min to facilitate lining.
- • Blind bake the tart base to prevent sogginess.
- • Achieve a smooth pastry cream without lumps.
- • Incorporate the pastry cream into the pecan cream without over‑mixing.
- • Final bake until golden and the filling is fully set.
Safety Warnings
- • Handle the hot oven (160 °C) with kitchen gloves.
- • Be careful of splashes from boiling milk when preparing the pastry cream.
- • Use the blender with the blade attached for pecan powder to avoid projections.
- • Do not leave the pastry cream unattended on the heat to prevent burning.
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