Summary

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

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Instructions

1. For the pecan pie:
2. Carefully work the ingredients for the shortcrust pastry into a dough with your hands. Wrap in cling film and let rest in the refrigerator.
3. Roll out the shortcrust pastry thinly in a form. Spread the pecans on the dough. Preheat the oven to 175 ° C with forced air.
4. For the cast:
5. In a bowl, whisk together the eggs, syrup, sugar, vanilla, salt, cinnamon and butter with a whisk. Spread the icing over the pecans.
6. 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.
7. For the ice cream:
8. Beat all the ingredients with the whisk and let them freeze in the ice cream maker. Then place in the freezer.
9. Michelle prepared this recipe as a dessert on Wednesday, May 27, 2020 in the program The Perfect Dinner - Day 3 at Lake Constance.