I usually bake pecan pie only in November for Thanksgiving and I can tell you that this recipe has been approved by my Americans friends! 🙌


  • Shortcrust pastry: for a small tart pan.
    • 80 g soft butter – not melted!
    • 200 g flour
    • 1 pinch of salt
    • A bit of water
    • Optional: you can add a bit of sugar (40 g) if you want to do a sweet shortcrust pastry.
  • 3 eggs
  • 200 g of pecans and walnuts 
  • 175 g brown sugar
  • 35 g butter 
  • 1 tbsp corn flour
  • 1 tbsp vanilla extract
  • 1 tbsp maple syrup


  1. Prepare the shortcrust pastry:
  2. Place the flour and salt in a large bowl.
  3. Add the cold butter cut into pieces and knead with your fingertips.
  4. Rub the flour between your hands to dissolve the butter well. You should obtain something close of sand.
  5. Add just a bit of water (few tbsp) and knead with your hand until you obtain a ball. 
  6. Roll it out on a baking sheet (add some flour so it’s not sticky) and arrange in the tart pan.
  7. Whisk the eggs and the sugar in a large bowl.
  8. Add melted butter, vanilla extract, maple syrup and finally the corn flour.
  9. Mix in the pecan nuts and walnuts.
  10. Pour on top of the pie.
  11. Bake at 160 ° C for 45 minutes.
  12. Let cool for at least 2 hours before eating.
  13. Serve with vanilla ice cream or whipped cream!