Pecan Pie Draft

How I make it

Crust

1. In a bowl, mix the melted butter and powdered sugar. Whisk in the egg.

2. Add the flour and mix just until a uniform dough forms, finishing with a brief knead by hand.

3. Press the dough by hand into the bottom and sides of a 9½-inch (24 cm) tart pan with a removable bottom, and trim the edge with a knife.

4. Freeze the crust while you make the filling.

Filling, assembly and baking

1. Preheat the oven to 350°F (180°C).

2. In the microwave, heat the maple syrup, brown sugar and butter, stirring until the sugar and butter melt. Let cool slightly.

3. Divide the maple mixture evenly between 2 bowls.

4. To one bowl, add the sugar and eggs and whisk right away so the eggs don't set in the warm mixture. Stir in the chopped pecans.

5. Pour into the crust and bake right away for 30 minutes, until the filling is set at the edges but still soft in the center.

6. Arrange the whole pecans by hand over the partly baked pie. Careful, it's hot!

7. Stir the heavy cream into the second bowl and pour it gently over the pecans. If it is no longer runny, warm it a little first.

8. Return to the oven for 10 more minutes.

9. Remove from the oven and let cool. It's best to unmold the pie while it's still lukewarm.

10. Refrigerate for 2-3 hours to set.

11. Slice and serve cold or slightly warm, with a scoop of ice cream.