chris9510 2012-8-27 13:13
pecan pie〔已檢〕
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40g unsalted butter, plus extra for greasing
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1 x quantity sweet shortcrust pastry (see page 11)V,b.^ u p v)B
Plain flour, for dustingR _;H:|vc,[+V.H
200g chopped pecan nuts
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100g pecan nut halves
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60g plain dark chocolate, chopped
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3 eggs
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250g light muscovado sugar
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150ml maple syrup]['A8l ]7I_
2 tsp vanilla extract
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2 tsp bourbon whiskey (optional)S&PIm r1P(w:mb:m
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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.
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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.C ^n4Q ]&| y
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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.a-[ d#C7h5io-|'\9z E
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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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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]