Close
Share by

Ingredients
Shortbread Pie Crust
- 680 ml (2 3/4 cups) all-purpose flour
- 180 ml (3/4 cup) powdered sugar
- Zest of 1 lemon, finely grated
- 1 pinch of salt
- 250 ml (1 cup) unsalted butter, softened
- 1 egg
Filling
- 60 ml (1/4 cup) unsalted butter
- 125 ml (1/2 cup) maple syrup
- 60 ml (1/4 cup) 35% cream
- 60 ml (1/4 cup) /directory/ermiteErmite, crumbled
- 125 ml (1/2 cup) brown sugar
- 3 eggs
- 5 ml (1 tsp.) vanilla
- 250 ml (1 cup) pecans, whole
- 125 ml (1/2 cup) dark chocolate, chopped
Preparation
Shortbread Pie Crust
- Pour the flour, sugar, lemon zest, salt and butter into the food processor bowl.
- Mix for a few minutes until the texture becomes granular, then add the egg and mix again until a dough starts to form.
- Cover with plastic wrap and refrigerate for 1 hour before use.
Filling
- Preheat oven to 350 °F (180 °C).
- Spread the dough over a lightly floured surface with a rolling pin.
- Place into a 2.5 cm (1 in) pie plate.
- Prick the bottom of the crust with a fork.
- Bake for about 10 minutes until crust is slightly golden. Remove from oven and set aside.
- In a saucepan, melt the butter with the maple syrup and cream.
- Add the Ermite and mix well until melted. Sift mixture if desired.
- Whisk the brown sugar, eggs and vanilla together in a bowl.
- Add the pecans and half of the dark chocolate.
- Add the maple syrup and cheese mixture. Pour into the pie crust.
- Bake for about 25 minutes, until filling is firm.
- Melt the remainder of the dark chocolate, and drizzle chocolate lines over the pie with a fork.
Share by
email
Your message has been send successfully.
You can use this cheese for this recipe
You may also like
Accompaniments

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).