Pecan pie

Name: Pecan pie
SKU: tarte-pacanes

Preparation 30 minutes

Cooking time 30 minutes

Servings 6 to 8

See all suggested pairings

Ingredients

Pie crust:

375 ml (1 1/2 cups) all-purpose flour (plus 30 ml [2 tbsp] to roll out the dough)
125 ml (1/2 cup) unsalted butter, chilled and diced
1 pinch of salt
15 ml (1 tbsp) sugar
60 to 90 ml (1/4 to 1/3 cup) ice water

Filling:

500 ml (2 cups) whole pecans
90 ml (1/3 cup) cornstarch
60 ml (1/4 cup) cold water
250 ml (1 cup) 35% cooking cream
350 ml (1 1/2 cups) maple syrup

Preparation

Preheat the oven to 200 °C (400 °F).
In a bowl large enough to contain all the ingredients or in a food processor, mix together the flour, butter, salt and sugar.
(Handmade) Use a pastry cutter or knife to cut the butter into the dry ingredients. Butter cubes should be approximately the size of a pea.
(Food processor) Pulse gently until the same result is obtained.
Add ice water, a few drops at a time.
Once the mixture detaches from the side of the bowl or food processor, stop kneading.
Gather dough into a ball with your hands.
Cover with plastic wrap and refrigerate at least one hour before rolling out.
Flour the countertop. Roll out the dough in a circle.
The dough should not be thicker than 3 mm (1/8 in.).
Place on a 23 cm (9 in.) pie plate. Cut away the excess dough on the edge of the plate. Prick the dough with a fork.
Place parchment paper directly on the dough. Fill with dried peas.
Bake on bottom rack of the oven for 15 to 20 minutes.
Remove the plate from the oven. Remove the peas.
Bake in the oven for another 5 to 10 minutes until it is golden brown.
Remove from the oven and set it aside to cool. Do not turn off the oven.
Meanwhile, on a baking sheet, spread the pecans and cook in the oven on the middle rack for 5 minutes.
Set it aside to cool.
With a fork, dissolve the cornstarch in cold water. The mix should have a creamy texture. Set aside.
In a thick-bottomed pot, mix together the cream, maple syrup and cornstarch mix.
Over medium heat, bring to a boil for 4 to 5 minutes, stirring regularly. The mixture is ready once thickened.
Add the toasted pecans to the maple syrup mix, coating them well.
Transfer them to the cooled pie crust.
Set aside for a few minutes at room temperature.
Refrigerate for about 2 hours.
Remove the pie from the refrigerator at least 30 minutes before serving.