+For the shortcrust pastry
°300 g of flour
°150 gr of soft butter (be careful not liquid or melted)
°150 g of sugar
°2 eggs
°1 pinch of salt
+For garnish
°200g brown sugar (replaceable with brown sugar)
°4 tbsp maple syrup (tbsp=tablespoon)
°150 g of melted butter
°3 eggs
°20 g of flour
°3 tbsp of milk
°2 tsp liquid vanilla extract (tsp = teaspoon)
°200g of pecan nuts (including 50g to be reserved for decoration)


+For the dough
Mix the flour, salt, sugar and egg in a dish.
Add the very soft butter, cut into cubes and knead until you obtain a homogeneous ball.
Refrigerate for at least an hour (time to prepare the filling) then press the dough into the mold once the filling is ready.
+For garnish
Preheat oven to 180 degrees.
In a large bowl, beat the eggs until the mixture is frothy. Add the melted butter and mix.
Then add the brown sugar, maple syrup, flour, milk, vanilla and 150g coarsely chopped pecans. Mix well.
Pour the filling into the mold and decorate with the rest of the whole pecans.
Bake for 30 to 35 minutes at 180 degrees. It is possible to cover the pie with aluminum foil during the last 10 minutes of baking to prevent it from browning too much.

Enjoy !