French🍰 Sweets & drinks

Pecan Pie — Crispy and Tender Autumn Version

Name: Pecan Pie — Crispy and Tender Autumn Version
Total time: 1 h 35 min
Cuisine: French
Ingredients: 200 g all-purpose flour; 50 g pecan flour (or walnut powder); 100 g cold butter; ½ tsp salt; 1 tbsp brown sugar; 45 ml cold water; 100 g whole cane sugar or coconut sugar; 2 eggs; 50 g melted butter; 1 tbsp cornstarch; 200 g pecan nuts; 1 tsp vanilla extract; 1 tbsp honey; ~½ tsp ground cinnamon (optional); 400 ml whipped coconut cream (for topping)

⏱ 95 min

A classic autumn tart made with a homemade pastry dough enriched with pecan flour that is so flavourful you could eat it as biscuits on its own. The filling is a rich, generous, and perfectly spiced pecan custard that is creamy yet not overly sweet — a true comfort dessert for fall.

Adapted from a video by Hervé Cuisine

Ma meilleure tarte aux noix de pécan (pecan pie) pour l’automne — croustillante & fondante à la fois

Watch on YouTube

Ingredients

all-purpose flour200 g
pecan flour (or walnut powder)50 g
cold butter100 g
salt½ tsp
brown sugar1 tbsp
cold water40–50 ml, adjust as needed45 ml
whole cane sugar or coconut sugar100 g
eggs2
melted butter50 g
cornstarch1 tbsp

Steps

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1
Preheat the oven to 175 °C.
2
Make the pastry crust: combine flour, pecan flour, sugar, salt, and cinnamon. Add cold butter pieces and rub between your fingertips until the mixture resembles coarse breadcrumbs with a slightly flaky texture.
3
Gradually add cold water, a little at a time, mixing until the dough just comes together. Stop before overworking it.
4
Refrigerate the dough while preparing the filling.
5
Make the filling: combine whole cane sugar, cornstarch, and cinnamon in a bowl. Add vanilla extract, melted butter, and honey. Beat in one egg and mix until the filling is thick and cohesive but not too liquid.
6
Remove the chilled dough, place it between two sheets of baking parchment, and gently roll out into a round shape, rotating as you go.
7
Transfer the dough to a 23 cm tart tin, arrange the edges neatly, and prick the base with a fork to prevent puffing during baking.
8
Pour the filling mixture into the tart shell and spread it evenly.
9
Arrange the pecan nuts neatly on top of the filling for a beautiful presentation.
10
Bake at 180 °C for 40–45 minutes until the filling is set at the edges but still slightly tremulous at the centre. If the nuts brown too quickly, cover loosely with foil.
11
Allow the tart to cool completely for at least 1 hour before slicing. Once cooled, unmould and transfer to a serving plate.
12
Whip the coconut cream in a food processor for about 10 minutes, adding sugar and vanilla extract. Serve a slice of the tart with a dollop of whipped cream or a scoop of vanilla ice cream on top.

Pecan Pie — Crispy and Tender Autumn Version

Ingredients

Steps

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