Maple Pecan Pie

For the maple pecan pie, roll out the dough, place it in a flan pan (23 cm diameter) and let it rest in the refrigerator for about 30 minutes.

Then blind bake. Reduce the temperature to 180 °C (convection oven 160 °C / gas mark 2) and preheat a baking tray in the oven.

Cream the butter with the molasses, then gradually stir in the eggs and cornstarch.

Stir in two-thirds of the pecans, maple syrup, sugar beet syrup, and vanilla flavoring and spread over the blind-baked dough. Top with remaining pecan halves.

Bake on the preheated baking sheet for about 45 minutes. Serve the maple pecan pie warm.

Preparation Tip:

Preheat the oven for the maple pecan pie to 200 degrees (convection oven 180 degrees /gas mark 3).

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