PE­CAN AND CHO­CO­LATE PIE

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Pre­pare a brown sugar pas­try shell and line the pan and 4 cm. up the sides of a 22-cm.-di­am­e­ter pan. Set in the fridge for 30 min­utes.

Cho­co­late pe­can fill­ing:

200 gr. pecans

2 eggs

140 gr. dark brown sugar 90 gr. maple syrup or honey ¼ tsp. salt

A lit­tle vanilla ex­tract 3 Tbsp. brandy or rum

40 gr. melted but­ter

Place some of the pecans aside to be used as a top­ping. Break up the rest of the pecans into pieces and spread them around on top of the pas­try shell.

Whip the eggs un­til they’re light and fluffy.

While mix­ing, add the sugar, syrup, salt and vanilla. Mix well un­til sugar has com­pletely dis­solved. Add rum and but­ter and mix. Pour the mix­ture onto the pie shell and pecans un­til it reaches 2/3 of the way up the side of the pan. Use the re­main­ing pecans to dec­o­rate the top of the pie.

Bake in an oven that has been pre­heated to 190° for 40-45 min­utes. If the top of the pie be­gins to burn, you can cover with alu­minum foil for the sec­ond half of the bak­ing time. Let cool and serve. Can be kept cov­ered at room tem­per­a­ture for up to a week.

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