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Pecan pie

Pecan pie

After the pumpkin pie and the apple pie, one of my favorite thanksgiving pie is the pecan pie!


Shortbread crust:

- 2 cup + 2 tbsp flour

- 1/2 cup softened butter

- 2/3 cup icing sugar

- 1 yolk

- 1/4 cup water or milk

- 1 pinch of salt


- 1 1/2 cup pecan nuts

- 4 eggs

- 10 fl oz maple syrup

- 1/4 cup melted butter

- 1/2 cup brown sugar ("vergeoise" sugar for me)

- Vanilla extract


- For the crust: combine together with your hands the flour and the softened butter. Then add the salt, the sugar, the yolk and the water. Set aside in the fridge for 1 hour with plastic film.

- Mix roughly the pecans (keep 20-30 nuts for decorating)

- Add the eggs, the syrup, the vergeoise, the vanilla.

- Bake the dough blind for 10 minutes at 390°F.

- Add the filling and bake for 25 minutes at 370°F.

Bon appétit!

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Pumpkin pie

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