Nash hit from the South of the United States: pecan pie is pure nut enjoyment!
For the dough
250 g wheat flour
200 g cold butter
4 Tablespoons cold water
½ TSP salt
For the filling
120 g butter
120 g sugar
4 eggs (size M)
180 g corn starch syrup or sugar beet molasses
1 PKT. Bourbon Vanilla sugar
350 g Pecans
1 fill flour, butter, water and salt in a mixing bowl and knead into a smooth dough with hand mixer (kneading). Wrap the dough in plastic wrap and 1 hour cold.
- a Tarteform with smooth edge (Ø 30 cm) or a springform Pan (Ø 28 cm) grease.Preheat the oven.Top / bottom: 200 °C, hot air: about 180 °C.
- the dough, sprinkle with flour and roll out to a plate (diameter about 30 cm).In the Tarteform and the edge inwards.With the fingers press holes into the edge.
- soft butter and sugar in a mixing bowl, fill and white foamy beat with hand mixer (whisks) about 4 minutes.Stir in eggs one at a time.Beat, beet molasses and vanilla sugar. Set aside about 40 Pecans. Lift the remaining Pecans among the crowd.
- the mixture into the prepared Tarteform type.Garnish the surface with the set aside Pecannüssen.
6 slide the pie on the grate in the Middle shelf and bake for about 5 minutes. Shift the baking temperature by 10 °C and the pie more bake for about 45 minutes.
If you get only Salted Pecans, this rinse with warm water and pat dry with paper towels. The cuisine pie tastes good with walnuts.
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