Pecan Pie
Image générée par IA
Végétarien American

Pecan Pie

A classic American pecan pie with a crisp, buttery crust and a deeply caramelized filling that sets around toasted pecans. A touch of vanilla and salt keeps the sweetness balanced and lets the nuts shine.

90 min 8 portions Medium
Toutes les recettes

Comment préparer

1
Mix the flour and 1 g of the salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Add the ice-cold water gradually, mixing just until the dough holds together.
2
Form the dough into a disk, wrap it, and rest it in the refrigerator for at least 30 minutes. Roll it on a lightly floured surface into a 30 cm round, fit it into a 23 cm pie dish, and crimp the edge.
Crimped pastry crust fitted into a pie dish Image générée par IA
3
Chill the shaped crust for 15 minutes while heating the oven to 190°C. Line the crust with parchment and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights.
4
Spread the pecans on a baking sheet and toast them in the 190°C oven for 6 to 8 minutes, until fragrant and lightly deepened in color. Reduce the oven temperature to 175°C.
5
Whisk the brown sugar, corn syrup, lightly beaten eggs, melted butter, vanilla, and the remaining 1 g salt in a bowl until smooth and glossy. Stir in the warm pecans.
6
Pour the filling into the partially baked crust. Bake at 175°C for 35 to 40 minutes, rotating once, until the edges are puffed and set and the center still trembles slightly when the dish is gently nudged.
7
Cool the pie on a rack for at least 3 hours, until the center is fully set. Slice with a sharp knife and serve at room temperature.
Slice of pecan pie showing its set caramel filling and toasted pecans Image générée par IA

Pourquoi cette recette fonctionne

Toasting the pecans in the oven develops their aroma, while the combination of brown sugar, corn syrup, butter, and salt creates a smooth caramel filling that sets firmly without losing its glossy texture.

Conservation et réchauffage

Comment la conserver

Cover and refrigerate the cooled pie for up to 4 days. Bring slices to room temperature for about 30 minutes before serving for the best texture.

Comment la réchauffer

Warm individual slices in a 160°C oven for 8 to 10 minutes, or serve chilled or at room temperature. Do not microwave for long periods, as the filling can become rubbery.

Nutrition / portion

625kcal
8,02 gprotéines
69,40 gglucides
37,49 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 14 août 2026 · mise à jour le 14 août 2026