查看完整版本: pecan pie〔已檢〕

pecan pie〔已檢〕

INGREDIENTSbn-oI-F;a
40g unsalted butter, plus extra for greasing7V S8[ PD(U]} Z0O'J
1 x quantity sweet shortcrust pastry (see page 11)$i@/o2_s
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Plain flour, for dusting*Um p$|r
200g chopped pecan nuts
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60g plain dark chocolate, chopped
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250g light muscovado sugar
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2 tsp vanilla extract
KEC+GQS3O8k]4W 2 tsp bourbon whiskey (optional)rD#whv'\M A"A
MethoduHCR8wk
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Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a 23cm (9in) diameter shallow pie plate or tart tin. Roll out the pastry on a lightly floured surface and line the plate or dish.
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fZ+lIa+fg Place the chopped pecans and pecan halves on separate baking trays and roast them in the oven for about 5 minutes, or until golden and fragrant.

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Melt the chocolate and butter in a bowl set it over a pan of barely simmering water, making sure the surface of the water does not touch the bowl.B9k8@g9dr)p;p
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In a separate large bowl, beat the eggs with the sugar, maple syrup, vanilla extract and bourbon, if using, then beat in the melted chocolate and butter./~)h&@(_LXZ
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Place the chopped pecans in the lined pie dish, cover with the maple/chocolate mixture and arrange the pecan halves on top.
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Bake in the oven for 50 minutes, or until golden and set. Serve warm, with a generous scoop of vanilla ice cream.%i p5w[?l
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]