The classic American pie, however, is slightly adapted to the ingredients. There is nothing superfluous in it: a delicate simple shortbread dough, a lot of nuts and a small layer of caramel linking them together. If you allow your conscience, you can add twice as much caramel. But in the proportions that exist, the cake is almost perfect. Adherents of healthy eating warning: flour with gluten, sugar, lots of butter — everything is there. This is Rum Pecan Pie. As is.

for the dough:

Ingredients (for a 28 cm mold):

• 125 g butter
• 100 g of powdered sugar
• a little salt
• 250 g flour
• seeds 1 vanilla pod
• 2 egg yolks
• 1-4 tablespoons cold water, cream or milk

for the pie:

• 3 eggs, lightly beaten
• 1 cup (standard 250 ml) sugar
• ½ cup honey
• ½ cup maple syrup
• ⅓ cup butter, cold, chopped
• 2 tbsp rum
• 1 tsp. vanilla extract (vanillin or vanilla knocking seeds)
• ¼ tsp. salt
• 1 tbsp starch
• 2 cups pecans (or walnuts, pictured 50/50)

Measure and weigh all the ingredients for the base of the pie accurately. In baking, proportions are the main thing. In a large bowl, combine flour, salt, and powdered sugar. Add the butter, cut into pieces and vanilla extract. Knead the dough by rubbing the butter into the flour with your hands. When the mass begins to resemble crumbs, add the yolks and rub them into the dough as well. Pour in cold water or cream/milk. Start with one tablespoon and top up as needed. Do not knead the dough, the cream is enough when you manage to mold it into a ball. Form an oblong sausage, wrap with cling film and send to the freezer for 1 hour.

In an hour, remove the dough from the refrigerator, cut into thin strips with a sharp knife. Spread the strips on the bottom of the mold, sides, glue the edges so that the dough is evenly distributed.

Prick the dough with a fork and bake at 170C for 15 minutes. If it is well frozen, it should not swell. If it blows, open the oven and gently pierce it with a knife. After 15 minutes, remove the dough and grease with protein. Bake for another 1-2 minutes. Thanks to this method, the cake will not get wet from the wet filling, will remain crumbly and crispy.

While the cake is baked, you can prepare the ingredients for the pie. Dry the peeled nuts a little in a dry frying pan. Separately mix honey, maple syrup, starch, sugar, eggs, rum, vanilla and salt. Beat until smooth.

In a slightly cooled cake, pour the nuts and pour over the mixture. Bake at 190 for 35 to 45 minutes, until the syrup is caramel in color. It is important to let the cake cool completely. If you stay the next day, it's even tastier.