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Shortbread Pie With Pecan and Ermite Filling

Shortbread Pie With Pecan and Ermite Filling

6 to 8 portions


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


  • 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


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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.


  • 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.

You can use this cheese for this recipe


Fruity and sweet

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).

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