查看完整版本: pecan pie〔已檢〕

pecan pie〔已檢〕

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40g unsalted butter, plus extra for greasing-kz@ TI&A5`l
1 x quantity sweet shortcrust pastry (see page 11)rIle },J4{
Plain flour, for dusting
'Ypr"n:rY4k 200g chopped pecan nuts
N5Sw+`Q 100g pecan nut halves
%b!K3q;l4tml(C&\*M-e(q 60g plain dark chocolate, choppedU-[9m0aF~6Jk
3 eggs
6A1Kv2jc&uOq 250g light muscovado sugar.E{3YjF,S3[!L
150ml maple syrup
/n4kw1z3?*IW;|'Q ]f 2 tsp vanilla extract
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S em;\ 2 tsp bourbon whiskey (optional)
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Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a 23cm (9in) diameter shallow pie plate or tart tin. Roll out the pastry on a lightly floured surface and line the plate or dish.
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Place the chopped pecans and pecan halves on separate baking trays and roast them in the oven for about 5 minutes, or until golden and fragrant.nW:I!G!P%L

%V%qE3Ky Melt the chocolate and butter in a bowl set it over a pan of barely simmering water, making sure the surface of the water does not touch the bowl.
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In a separate large bowl, beat the eggs with the sugar, maple syrup, vanilla extract and bourbon, if using, then beat in the melted chocolate and butter.
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Place the chopped pecans in the lined pie dish, cover with the maple/chocolate mixture and arrange the pecan halves on top.
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Bake in the oven for 50 minutes, or until golden and set. Serve warm, with a generous scoop of vanilla ice cream.
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#kk6C:eS `,O#~3m [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]