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Texas pecan pie.

Servings: 10


For the pastry:

  • 160 g all purpose flour
  • 110 g cold butter diced in small cubes
  • 1/2 tsp caster sugar
  • 1/2 tsp kosher salt
  • 1 tsp white wine vinegar
  • 40 ml cold water

For the filling:

  • 170 g pecan nuts
  • 4 eggs
  • 60 g melted butter
  • 100 g caster sugar
  • 300 g maple syrup
  • 1/2 tsp kosher salt


  • Mix all the pastry ingredients, create a smooth ball, flatten it a little and wrap in cling film.
    Store in fridge for about one hour.
  • Spread the pastry with a rollpin, cover a short cake tin with oven parchment then with pastry.
    Back it in fridge for more 30 minutes.
  • Heat oven at 390°F and toast pecans for 5-8 minutes on a baking tray.
    Be careful not to burn them!
  • Low heat at 370°F, take the cake tin, cover the pastry with a sheet of oven parchmen, cover with dry beans, raw rice or whatever you use to heavy the pastry while baking.
    Put into the oven and cook 10 minutes, then remove parchment and beans and bake for 7 more minutes.
  • Low heat at 300°F, remove the cake tin from the oven and add pecans in it.
  • In a bowl beat eggs, salt, sugar, butter and maple syrup.
    Pour this mix over pecan and return to oven.
  • Bake for about 45 minutes, let it cold completely before serving.