Pecan Pie
Tags:
alcohol-free
vegetarian
Description
The pecan nut originally comes from North America, but is now available almost everywhere. Fortunately! Because this pie is an absolute hit. The pleasantly mild flavour of the pecan, combined with the caramel sweetness of the syrup and the toasty nuances of the shortcrust pastry is simply delicious. It's best to bake it once and if, against all expectations, a piece is left over, don't worry: it will keep for a few days!
Zutaten für
For the dough
180
g
wheat flour
120
g
butter, cold
60
g
sugar
1
egg yolk
2
Tablespoon(s)
milk
For the filling
50
g
butter
25
g
sugar
225
g
light syrup
15
g
corn flour
2
eggs
200
g
pecan nuts
Preparation
Prepare the dough
1
Preheat the oven to 180°C top/bottom heat. Knead the flour, butter, sugar, egg yolks and milk into a dough and chill for a few minutes.
2
Line the tin with the pastry and blind bake for 30 minutes (i.e. cover the pastry with baking paper and weigh it down with lentils/peas/salt/...). Then remove the baking paper and topping).
Prepare the filling
1
Bring the butter, light syrup, sugar and cornflour to the boil in a saucepan. Remove from the heat and leave to cool slightly. Add the eggs while stirring.
2
Preheat the oven to 160°C convection oven.
3
Spread the pecans and syrup evenly over the pre-baked shortcrust pastry.
4
Bake the cake for 25 minutes. Allow to cool briefly and then remove from the tin.
Zutaten für
For the dough
180
g
wheat flour
120
g
butter, cold
60
g
sugar
1
egg yolk
2
Tablespoon(s)
milk
For the filling
50
g
butter
25
g
sugar
225
g
light syrup
15
g
corn flour
2
eggs
200
g
pecan nuts
