Divine Pecan Pie is the only name I can think of for this dish.
I found this recipe on Joyofbaking.com and I did some minor adjustments to better fit my taste.
I’ll be leaving for Italy in about a week. I am SOOOO excited. 🙂
I love Christmas!
- 1 unbaked pie crust
- 1 cup brown sugar
- 2/3 cup golden syrup
- 4 tbsp butter
- 3 eggs
- 1/4 cup heavy cream
- 1/4 tsp salt
- 1 1/2 cups pecans
In a skillet place brown sugar, butter and syrup
and heat it up on low heat
stirring occasionally until butter is melted
and all the ingredients are well incorporated. Remove from heat and let cool down
In a bowl beat the eggs
add 1/4 cup of heavy cream
You heard me!
Chop up the pecans. NOTE: you don’t want to chop them too small. Leave some big chunk every now and then
Pour the cream and egg mixture into the syrup mixture
and stir to combine
Take your pie crust, as usual roll it out
then helping yourself with parchment paper flip it on a pie pan
decorate the edges as you like
Distribute chopped pecans on top of pie crust
Then pour on top the creamy, dreamy syrup cream
let it all fall down
until the last drop
You don’t wanna miss any of that frightfulness
Wrap foil paper around the edges, so they won’t brown too much while cooking
and bake at 180C for about 40-45. Half way through remove the foil so that the edges can color a bit
Let the pie cool down. Cut into slices and enjoy!
One serving provides:
- Calories: 317
- Fat: 17 g
- Carbohydrates: 40 g
- Protein: 3.1 g