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