Pecan pie

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 15
Servings 8
Time

Ingredients

  • PIE CRUST
  • 80
    g
    cake flour
  • pinch of salt
  • 80
    g
    butter
  • 15
    ml
    sugar
  • 30
    ml
    iced water (or more as needed)
  • FILLING
  • 50
    g
    plain chocolate
  • 25
    g
    butter
  • 30
    ml
    milk
  • 60
    ml
    golden syrup
  • 30
    ml
    rum
  • 1
    egg, separated
  • 50
    g
    sugar
  • 200
    g
    pecan nuts
 

Method

 
PIE CRUST: Sift together the flour and salt. Cut in the butter using a pastry cutter or two knives, and then rub it in until mixture resembles breadcrumbs. Cut in a little iced water at a time until mixture forms a ball. Cover with plastic wrap and refrigerate for one hour. Roll out the dough and line a greased 20 cm pie tin. Bake blind at 200 ºC for 5 minutes and set aside. FILLING: Melt the chocolate, butter and milk in the top of a double boiler, stirring until smooth. Set aside and allow to cool for about 10 minutes. Meanwhile, mix the syrup and rum with the egg yolk, then add this mixture to the remaining chocolate mixture and set aside. Beat the egg white until soft peaks form, then beat in sugar, adding a little at a time. Gently fold the egg white mixture into the chocolate mixture. Stir in pecans, and pour filling into pie shell. Reduce oven temperature to 180 ºC, bake for 45 to 50 minutes.
 

Read more on: bake
 

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