French Pecan Pie

Thermomix recipe: French Pecan Pie. Ready in 75 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 150 g plain flour
• 50 g icing sugar
• 75 g cold unsalted butter, cubed
• 1 pinch salt
• 1 egg yolk
• 1-2 tbsp cold water
• 200 g pecan halves
• 60 g unsalted butter, melted
• 100 g light brown sugar
• 120 ml maple syrup (or corn syrup)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 large eggs

Instructions

1. Preheat oven to 180°C (350°F). Grease and flour a 20-22 cm tart tin with a removable bottom.
2. **For the Pâte Sablée (Sweet Shortcrust Pastry):** Add flour, icing sugar, cold butter, and 1 pinch of salt to the Thermomix bowl. Mix 10 sec / Speed 5 until crumbly.
3. Add the egg yolk and 1 tablespoon of cold water. Mix 20 sec / Speed 4. If the dough is too dry, add the remaining tablespoon of water and mix for another 10 sec / Speed 4 until a ball forms.
4. Gather the dough, flatten into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out the chilled dough to a 3 mm thickness. Carefully transfer it to the prepared tart tin, pressing it gently into the bottom and up the sides. Trim any excess dough.
6. Prick the bottom of the pastry with a fork. Line the pastry with baking paper and fill with ceramic baking beans or dried pulses. Blind bake for 15 minutes. Remove the baking paper and beans, then bake for another 5-7 minutes until lightly golden. Set aside to cool slightly.
7. **For the Pecan Filling:** While the crust is baking, add 60 g unsalted butter to the clean Thermomix bowl. Melt 2 min / 80°C / Speed 1.
8. Add light brown sugar, maple syrup, vanilla extract, and 1/2 tsp salt to the bowl. Mix 1 min / 60°C / Speed 2, ensuring the sugar dissolves slightly.
9. Add the 2 large eggs to the bowl. Mix 30 sec / Speed 3 until well combined.
10. Pour the filling mixture into the pre-baked tart crust. Arrange the 200 g pecan halves decoratively on top of the filling.
11. Bake for 30-35 minutes, or until the filling is set but still slightly wobbly in the center. The edges should be golden brown.
12. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to fully set.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.