Save room for pie.
Pecan pie recipeThe Thanksgiving pecan pie
Pecan pie is America’s Thanksgiving pie: a shortcrust pastry filled with eggs, brown sugar, maple syrup and melted butter, topped with pecans and baked for 50 to 55 minutes at 175 °C until the center is just barely set. Let it cool for at least 2 hours before cutting.
Method
- The batterLine a 24 cm pie dish with the pastry, prick the base and chill for 20 minutes. Preheat the oven to 175 °C.
- The custardWhisk the eggs with the brown sugar, then add the syrup, melted butter, vanilla and salt.
- The pecansRoughly chop half the pecans and stir them into the filling. Pour it into the pastry case.
- The toppingArrange the remaining whole pecans on top in circles.
- CookingBake for 50 to 55 minutes. If the pecans brown too quickly, cover with foil halfway through. The center should still have a slight wobble.
- RestingLet it cool for at least 2 hours: the filling finishes setting as it cools.
Or let us cook, hon.
Don’t feel like cooking?
At BIA, pecan pie is one of the diner’s desserts, and it’s on the menu of our Thanksgiving dinner. The diner’s own recipe stays a kitchen secret: come and taste it.
Good to know.
FAQ
Why is my pecan pie runny?
It wasn’t baked long enough, or it was cut too soon. The center should barely wobble when it comes out of the oven, then the pie needs to cool for at least 2 hours.
Can I replace the corn syrup?
Yes: maple syrup gives a softer, more fragrant flavor and is easy to find in France.
Where can I eat pecan pie in Paris?
At Breakfast In America, The Original American Diner: pecan pie is one of the diner’s desserts and part of the Thanksgiving menu, in the Latin Quarter, the Marais and on the Champs-Élysées.
