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Be very alert when toasting pecans as they burn easily.
Course: Dessert
Cuisine: American
Keyword: agave syrup, eggs, maple syrup, pecans, vanilla


  • 3 large eggs lightly beaten
  • ½ cup (100g) vanilla sugar
  • 1 cup (250ml) dark Karo syrup, maple syrup or agave syrup
  • ¼ cup (60ml) crème fraîche or heavy cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine sea salt
  • 1-1/4 cups (130g) pecan halves
  • 1 prebaked 9-1/2 inch; 23.75cm removable bottom tart pan, from your favorite pastry recipe


  • Preheat the oven to 400F (200C).
  • Whisk the eggs, sugar, and the corn syrup together in a large bowl until thoroughly combined. Then, vigorously whisk in the sour cream, vanilla, and the salt and set aside.
  • Place the pecans in an even layer in the pastry shell, arrange them in a patter, rounded side up). Carefully pour the egg mixture over them without disturbing the pattern, transfer the pie to a baking sheet and place it in the bottom third of the oven.
  • Bake for 10 minutes. Reduce the heat to 350F (180C) and continue baking until the filling is set, another 35 minutes. Remove it from the oven and let it cool to room temperature on a wire rack before serving.