*ngredients :
°10 cl of maple syrup (minimum 100 ml)
°50g sugar
°50ml water
°2 tbsp cornstarch
+For the shortcrust pastry: (or ready-made)
°150g flour
°1 pinch of salt
°100g butter
°75g sugar
°1 egg
°150g pecan nuts
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Preparation
STEP 1
Prepare the shortcrust pastry, mixing all the ingredients well (flour, butter, sugar, salt and eggs).
2ND STEP
Knead the dough for a few moments (add flour, if necessary), until you obtain a nice thick, non-sticky ball.
STEP 3
Roll it out, and place it in a buttered and floured pie pan.
STEP 4
Prick it with a fork, and cook "blind" (in the oven at 170°C-th 5-6), with a weight placed on top (eg white beans), for 15 min.
STEP 5
Prepare the coulis by heating the maple syrup, sugar, well-mixed cornstarch and water in a saucepan.
STEP 6
Stir constantly with a whisk, so as not to create lumps and obtain a very smooth coulis. Let thicken, but not too much.
STEP 7
Pour the thickened coulis over the bottom of the pie, and arrange the pecan nuts, either whole or crushed, over the entire surface.
STEP 8
Sprinkle with a few spoonfuls of vanilla sugar or brown sugar.
STEP 9
Put back in the oven for 15 min at 180°C (th 6).
STEP 10
Serve the pie still warm, with a scoop of vanilla ice cream per person... Yum!!
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Enjoy!
