Pecan pie

Ideas
8 servings
Rate this recipe
Other

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

PIE CRUST
80.00 g flour — cake
salt — just a pinch
80.00 g butter
15.00 ml sugar
30.00 ml water — iced
FILLING
50.00 g chocolate — plain
25.00 g butter
30.00 ml milk
60.00 ml golden syrup
30.00 ml rum
1.00 eggs — separated
50.00 g sugar
200.00 g pecan nuts
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.