This French version of the classic Southern pecan pie uses a rich, sweet pastry baked in the distinctive tart pan. The filling, however, remains the same -- simply superb, especially when served with whipped cream.


  • 3/4 quantity Sweet Pastry Dough
  • For Filling:
  • 2 eggs
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted
  • 2/3 cup light corn syrup
  • 2/3 cup lightly packed dark brown sugar
  • 1 teaspoon vanilla
  • 1 cup pecans, coarsely chopped

Companion recipe: Sweet Pastry Dough


Preheat the oven to 325 degrees F. Roll the dough out to 1/8-inch thick and line a 1-inch deep, 9-inch fluted tart pan with removable bottom.

FOR FILLING: Beat the eggs in a bowl. Add the salt, butter, corn syrup, brown sugar and vanilla and mix until well combined.

Sprinkle the pecans over the base of the pastry shell, then pour in the filling. Bake for 45-50 minutes, or until the filling has just set. If the filling puffs up too much, reduce the oven temperature to 300 degrees F.

Leave in the pan for 5 minutes, or until cool enough to handle. Remove to a wire rack and cool completely.

CHEF'S TIP: The pecans can be left whole or use almost any nut, such as walnuts, hazelnuts or macadamias.

Recipe reprinted by permission of Periplus Editions. All rights reserved.

RecID 1121

nutrition information per serving

518 calories; 28g total fat; 159mg cholesterol; 87mg sodium; 65g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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