A delicious and comforting tart: pecan pie ! We love its toasted pecans, its melting topping flavored with maple syrup, with a touch of cinnamon. Pecan pie, this great American classic that you can easily prepare at home…
What you will like about this pecan pie
- flavors : that of pecans and maple syrup, warm and comforting!
- texture : crunchy thanks to the nuts, melting thanks to the maple syrup topping
- difficulty level : not very complicated! You must first make the dough (it can be made in advance) and then the pecan pie filling. I use a 22cm pie pan, it is deep enough to hold the pecan pie filling.
- pecan nuts : they are the star of the recipe, take them whole (classic section or organic section as you prefer).
- unsalted butter : we use it diced very cold in the dough and melted in the filling
- Maple syrup : it brings a delicious fall flavor to this pecan pie!
- cannelle : I add a little touch of cinnamon to accentuate the warm side of this pecan pie.
How to make a pecan pie?
- First we prepare dough
- We have it refrigerate
- We roll out the dough then we place it in the pan
- We roast baked pecans
- We prepare the garnish
- We put half the nuts pecan inside
- We pour on the bottom of the pie
- We decorate with the remaining nuts
- We bake pecan pie!
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My advice for making your pecan pie a success
- for the dough, the butter must be very cold and the water ice cold : this allows the dough to be crispy during cooking.
- don't skip refrigerating the dough : this is important so that it keeps its shape in the oven.
- roasting pecans allows you to bring out all their flavor in the pecan pie, I never miss this step.
How to enjoy your pecan pie?
Pecan pie can be enjoyed warm or cold, according to everyone’s tastes! You can enjoy it plain, or with a little whipped cream with very little (or no) sweetness or a scoop of vanilla ice cream...
It's easy to reheat it if necessary the pecan pie in a low temperature oven.
How to store pecan pie?
For better conservation, and also because it contains a lot of eggs, the pecan pie is kept 3-4 days in the refrigerator, and not at room temperature. To keep its flavor, I recommend putting it in an airtight container (or wrapped).
Can also freeze pecan pie : to do this, you must wait until it has cooled, then wrap it in film and aluminum foil to avoid any humid contact in the freezer. To thaw, place the pecan pie in the refrigerator for 4-6 hours or gently cool it in the oven at low temperature.
Other recipes to try
If you like easy desserts, then I advise you to take a look at these other recipes from the blog:
- Invisible apple cake
- Chocolate mascarpone cake
- Pear almond tart
- Breton cake
- Apple pie like in the USA
- Very moist marble cake
If you make this pecan pie, be sure to rate the recipe below and tag @liliebakery on Instagram so I can see your lovely pies!
Pecan Pie with Maple Syrup (Pecan Pie)
- 22cm pie mold
- 210 g flour T55
- 1 cs granulated sugar
- A pinch of salt
- 125 g very cold soft butter
- 50 g very cold water with 1 ice cube
- 200 g pecan nuts
- 60 g unsalted butter
- 95 g light brown sugar
- 1 cs all-purpose flour
- 4 medium eggs at room temperature
- 140 g Maple syrup
- 0,5 cc cannelle
- 1 cs natural vanilla extract
- 0,25 cc salt
- In a container (or in a mixer), mix the flour, sugar and salt. Add the cold diced butter. Mix or crumble with your fingers to get a sandy texture. It's normal if there are small pieces of butter left.
- Gradually pour the iced water into the previous ingredients (without the ice cube). Using a fork, mix to create a ball of dough. It should be slightly sticky. Do not overwork the dough so that it remains light and crispy when cooked.
- Flatten the dough slightly and wrap it in film. Refrigerate for 2 hours (this is very important so that it holds together during cooking).
- After refrigeration, roll out the dough between two sheets of baking paper to have a disk of approximately 30cm. Place the dough in a 22cm pie mold, leaving 3cm overhang outside the mold. Fold the excess dough over itself and wedge it behind the edge of the mold to make the edges thicker.
- To make the decorative waves, pinch the dough between your index finger and thumb. Place in the refrigerator for 30 minutes or in the freezer for 15 minutes.
- Preheat the oven to 175° traditional heat. Place the pecans on a baking sheet and bake for 8 minutes to roast them. Once warm, crush 90g of pecans, keep the others whole.
- Melt the butter in a small saucepan then add the brown sugar and flour, whisking until smooth.
- In a bowl, mix the eggs, maple syrup, vanilla, cinnamon and salt. Pour the mixture into the melted butter then whisk to homogenize everything. Finally, add the crushed pecans (keep the others for decoration).
- Pour this filling onto the cold tart base. Decorate quickly (as the dough heats up quickly) with the whole pecan nuts. Bake for around 45 minutes at 175° (cooking time varies from one oven to another). The filling should be set and domed – it will fall as it cools. If it browns too much on top, place aluminum foil during cooking.
- Enjoy warm or cold, plain or with whipped cream or a scoop of vanilla ice cream…