Recipe | Sweet
Pecan Pie

Translated from an Israeli recipe which was described as a simple American recipe.

Pastry

This makes enough for two tarts. I couldn't find a way to successfully halve the recipe.

1 cup flour
1/2 cup Icing sugar

  • mix in bowl

100 grams butter or margarine, chilled

  • chop into the dry ingredients as quickly as possible until the mixture resembles coarse breadcrumbs

1 egg yolk
1 teaspoon vanilla essence

  • Beat in a cup.
  • Pour over the flour mixture.
  • Combine with a fork until the dough holds together.
  • If too crumbly, mix in 1-2 tablespoons of water.
  • Cover in cling wrap and refrigerate for at least 40 minutes
  • Preheat oven to 180° C.
  • Lightly grease a shallow 26 cm tart or pie pan, preferably with a removable bottom.
  • Press the pastry into the floor and walls of the dish
  • Blind bake for 15 min

Filling

3/4 cup Brown Sugar
50 grams soft butter

  • Cream

3/4 cup maple syrup
1 teaspoon vanilla essence

  • Add and keep mixing until frothy

3 eggs

  • Add one at a time and keep mixing

1 cup broken pecans

  • Fold into mixture
  • Spread filling evenly in the pastry shell.

1/2 cup half pecans

  • Arrange half pecans on top of filling
  • Bake for 25 minutes, or until the crust is golden brown and filling has puffed up.
  • Server hot or cold.