Come on guys, after last week's golden soup, today we're enjoying an ultra-gourmet pecan pie with a crumbly dough, homemade according to my favorite recipe. Believe me, you won't miss this one!


+Pie dough
My favorite pie dough recipe, here on the blog: pie dough
+The pecan filling
°350 g pecans + kernels for the top
°95g brown sugar
°60g caster sugar
°1/2 tsp cinnamon
°1 tsp vanilla paste
°1/2 tsp salt
°225g maple syrup
°2 tbsp bourbon (Jack Daniels type)
°4 medium eggs
°60 g unsalted butter
°3 tbsp T55 flour

* Preperation :

+Pie dough 
Make my pie dough recipe and put it in the fridge for at least 4 hours.
Once the dough is cold, line a 22 cm diameter tart tin and put it in the freezer while you prepare the filling.

+The pecan filling
Preheat your oven to 200°C.
Put the pecans in the bottom of the pie.
In a bowl, mix the sugars, cinnamon, vanilla, salt, bourbon and maple syrup.
Add the beaten eggs.

In a small saucepan, melt the butter. Add the flour all at once and whisk for 30 seconds. Add to the previous preparation while whisking.

Pour the filling over the pecans. Place the pecan kernels nicely on top (it's optional, it's up to you).
Bake for 15 minutes at 200°C. Cover with aluminum foil and lower the oven temperature to 180°C. Continue baking for 45 to 55 minutes, until the filling is set.

Leave to cool completely then refrigerate for at least 4 hours before cutting.

Enjoy !