American Pecan Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 240 g flour
- 170 g butter
- 55 grams sugar
- 80 ml water, (or less)
- 1 pinch (s) salt
For the filling:
- 120 ml syrup
- 3 tablespoon honey
- 50 g butter
- 10 tablespoon sugar, brown
- 2 egg (s)
- 1 teaspoon vanilla extract
- 200 g nuts, (pecan halves)
Print Recipe
Pin Recipe Instructions
- Process the flour, sugar, salt and the ice-cold butter cut into small cubes in the food processor (or with the hand mixer) to a crumbly dough. Gradually add a little water and mix in briefly until the dough starts to stick together, then stop immediately!
- Press into a disc on a floured surface. Then wrap them in plastic and refrigerate for 20 minutes.
- Roll out the cooled dough on a floured surface until it is about 28 cm in diameter.
- Put in a 9 (inch) pie pan (alternatively: 23 cm round baking pan)
- The easiest way to transfer the dough into the baking pan is as follows:
- Flour the surface of the dough, fold it once in the middle (it creates a semicircle), flour again and fold it again in the middle (it creates a quarter circle).
- You can now carefully lift this up and place the tip pointing exactly in the middle of the mold. Now simply unfold it again and press something into the mold.
- Fold the dough over at the edge and press it down decoratively with a fork.
- Place in the fridge for another 30 minutes.
- In the meantime, heat the syrup, honey, butter and sugar in a saucepan until the sugar has dissolved. Let the mixture cool down.
- Beat the eggs and vanilla extract together and stir into the cooled sugar mixture.
- Place the pecan halves close together on the dough base and carefully pour the sugar mixture over them. The nut halves will move upward during the baking process.
- Bake for 60 minutes at 175 ° C and let cool down completely.
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