Pecan Pie and Cinnamon Ice Cream
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 1 hr |
| Total Time | 5 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
For the shortcrust pastry:
- 250 g flour
- 75 g suar, brown
- 1 egg (s)
- 125 g butter
For covering:
- 250 g pecans, rouhly chopped
- 3 egg (s), size L
- 240 ml corn syrup, darker (Dark Corn Syrup)
- 1 ½ teaspoon vanilla extract
- 60 g butter, melted, cooled
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ cinnamon powder
For the ice cream:
- 400 ml milk
- 400 ml cream
- 6 teaspoons cinnamon powder
Print Recipe
Pin Recipe Instructions
- For the pecan pie:
- Carefully work the ingredients for the shortcrust pastry into a dough with your hands. Wrap in cling film and let rest in the refrigerator.
- Roll out the shortcrust pastry thinly in a form. Spread the pecans on the dough. Preheat the oven to 175 ° C with forced air.
- For the cast:
- In a bowl, whisk together the eggs, syrup, sugar, vanilla, salt, cinnamon and butter with a whisk. Spread the icing over the pecans.
- Bake for about 40-60 minutes. After baking for 20 minutes, I put a piece of aluminum foil on the pie so that the edges don`t get too dark.
- For the ice cream:
- Beat all the ingredients with the whisk and let them freeze in the ice cream maker. Then place in the freezer.
- Michelle prepared this recipe as a dessert on Wednesday, May 27, 2020 in the program The Perfect Dinner - Day 3 at Lake Constance.
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