Pecan pie
Shortbread pie with whole nuts and caramel filling.
225 min · 10 servings
Per serving
Approximately 434 kcal Protein: 5.9 g Fat: 26.6 g Carbohydrates: 45.7 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Pecans, Milk, Eggs, Wheat/Gluten
NHS: food allergyIngredients
- Wheat flour - 200 g
- Butter for the base - 100 g
- Butter for filling - 30 g
- Cold water - 50 g
- Salt - 2 g
- Pecan – 200 g
- Brown sugar - 130 g
- Glucose syrup - 180 g
- Egg without shell - 3 pcs.
How to cook
- Grind the flour with cold butter for the base and salt. Add water, bring the dough together and chill for 30 minutes.
- Roll out into a 23 cm shape. Cover with parchment with a load, bake for 20 minutes at 190 °C, then another 5 minutes without a load.
- Mix eggs with sugar, syrup and melted butter for filling. Spread the pecans over the base and fill with filling.
- Bake at 175°C for 40–45 minutes until the edges are set. The center may shake slightly. Cool for at least 2 hours before slicing.
Products for the recipe
- Pecans in the shell — The recipe calls for the weight of peeled kernels. Crack the shell, remove it and weigh 200 g of peeled kernels separately.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.
Source: Wikibooks contributors — Cookbook:Pecan Pie · CC BY-SA 4.0