Pecan pie
Dough
3 dl wheat flour
100 g cold butter
salt
4 tbsp ice-cold water
Filling
4 eggs
2 egg yolks
1 tsp vanilla extract
1 dl light muscovado sugar
1 dl sugar
2 dl maple syrup
2 tbsp melted butter
200 g crushed pecan nuts
100 g crushed dark chocolate
icing sugar for decoration
Prepare the dough in a food processor. Put wheat flour, salt and
the cold butter in cubes in the bowl and start the processor. When
the mixture has an even structure, add the cold water. Let the
processor run until the dough becomes a ball. Refrigerate. Roll
flat between sheets of baking paper.
Line a pie mould with the dough and pre-bake in oven at 175 degrees
for about 10 minutes, until the pie has gained some colour.
Prepare the filling. Whip the eggs and yolks, add the vanilla extract and sugar. Whip until sugar has melted. Add maple syrup, melted butter and nuts.
Strain crushed chocolate on the pie bottom, then pour in the filling. Bake at 175 degrees for about 45 minutes, until the filling has set.
Powder the pecan pie with icing sugar and serve with cold whipped cream.