A classic American pie, slightly adapted in terms of ingredients. Nothing extra here: a delicate, simple shortcrust pastry, plenty of pecans, and a thin caramel layer that binds them together. If your f̶i̶g̶u̶r̶e̶ conscience allows, you can double the caramel amount. But in these proportions, the pie is nearly perfect. A warning for healthy eating enthusiasts: this one has gluten flour, sugar, and plenty of butter — it’s a true Rum Pecan Pie. As it is.

for the crust:

Ingredients (for a 28 cm pan):

• 125 g butter
• 100 g of powdered sugar
• a pinch of salt
• 250 g flour
• seeds from 1 vanilla bean
• 2 egg yolks
• 1-4 tbsp. cold water, cream or milk

for the filling:

• 3 eggs, lightly beaten
• 1 cup (standard 250 ml) sugar
• ½ cup honey
• ½ cup maple syrup
• ⅓ cup cold butter, chopped
• 2 tbsp. rum
• 1 tsp. vanilla extract (vanillin or vanilla bean)
• ¼ tsp. salt
• 1 tbsp. cornstarch
• 2 cups pecans (or walnuts; in the photo, it's 50/50)

Measure and weigh all ingredients precisely — proportions are key in baking. In a large bowl, mix flour, salt, and powdered sugar. Add diced butter and vanilla extract. Knead the dough by rubbing the butter into the flour with your hands. Once the mixture resembles crumbs, add the yolks and work them into the dough the same way. Pour in cold water, cream, or milk — start with one tablespoon and add more if needed. Do not over-knead the dough; just gather it into a ball when it comes together. Shape into a log, wrap in plastic wrap, and place in the freezer for 1 hour.

After an hour, take the dough out of the freezer and slice it into thin strips with a sharp knife. Lay the strips on the bottom of the baking dish and up the sides, pressing to seal any gaps, so the dough is evenly distributed.

Prick the dough with a fork and bake at 170°C for 15 minutes. If it’s well-chilled, it shouldn’t puff up. If it does, carefully prick it with a knife while baking. After 15 minutes, remove from the oven and brush with egg white. Bake for another 1–2 minutes. This technique prevents the crust from getting soggy from the moist filling, keeping it crumbly and crisp.

While the crust bakes, prepare the filling. Toast the nuts in a dry pan for a few minutes. Separately, mix honey, maple syrup, cornstarch, sugar, eggs, rum, vanilla, and salt. Whisk until smooth.

Place the toasted pecans into the slightly cooled crust and pour the mixture over them. Bake at 190°C for 35 to 45 minutes until the syrup turns a deep caramel color. Important: allow the pie to cool completely before serving. If there’s any left the next day, it will taste even better.