This traditional Thanksgiving pie is a classic dessert in the southern United States. The recipe extracted from the book Rafa’s Texan barbecue is inspired by Tiny Pies in Austin.
Illustration: © Pat’lavoie
Ingredients
- 1 ready -made shortbread
- 500 g of pecan
- 200 g of sugar
- 3 beaten eggs
- 1 pinch of salt
For syrup (250 ml):
- 125 ml of water
- 125 ml of sugar
- 1 tsp. to c. vanilla extract
Preparation
Place the shortbread dough in a pie pan and slightly fold the edges inwards. Reserve in the refrigerator.
Prepare the syrup. Book.
Mix the sugar and the previously beaten eggs. Add the pinch of salt and the vanilla extract, then mix well. Then add the pecan nuts and the syrup, then mix again.
Take the shortbread dough out of the refrigerator and pour the mixture over it.
Bake at 180 ° C for about 45 minutes.
During cooking, the pecan nuts will go up and give a rustic style to this dessert.
Noticed
At Tiny Pies, they add pecan in the shape of a flower on top before baking for a superb effect. You can do the same if you wish.
Other recipes with pecan nuts:
-
White lady and pecan
-
Cheese-cake vegan and gluten-free
-
Roasted pecan peaches
