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Preparation 25 minutes
Cooking for 40 minutes
Cooling 30 minutes
Services 8
* Ingredients :
°310 ml (1 cup) unbleached all-purpose flour
°1 ml (half a teaspoon) salt
°125 ml (½ cup) cold unsalted butter, cubed
°60 ml (half a cup) plain yogurt or sour cream
°15 ml (1 tablespoon) ice water
°125 ml () brown sugar
°15 ml (1 tablespoon) cornstarch
°250 ml maple syrup
°3 eggs, lightly scrambled
°2 cups (500 ml) pecans, coarsely chopped and lightly toasted
* Preparation :
In  food processor, blend flour & salt. Adding butter & stir a some sec at a time, to they are size peas. Add the yogurt and water and mix again until the dough begins to form. Add water as needed. Taking dough out of food processor & To disk with your hand.
On a floured work surface, roll out the dough and line a pie plate with a bottom 23 cm (9 in) and 2.5 cm (1 in) in diameter. Chill for 30 minutes.
Placing rack at bottom of oven. Preheat oven 190°C (375°F)
In a saucepan away from heat, combine brown sugar and cornstarch. Adding syrup & bring to boil, stir with  paddle attachment .
In a bowl, mix eggs with lukewarm syrup. Stir in pecans. Pour into the crust. Bake for 35 minutes or until filling is firm. Let it cool on the rack.
See also  Homemade Seafood Gumbo

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