This pie, which is characterized by everyone’s favorite combination of layers from crispy pastry and soft, viscous filling, baked on the basis of from short pastry stuffed with egg-sugar mixture and slices обжаренных орехов пекан. 
Time: 3 час. 35 min Difficulty: medium Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Shortcrust pastry:
- 1 and 1/4 Art. premium wheat flour
- 1/2 tbsp. (110 gr.) Diced cold creamy oils
- 2 tsp Sahara
- 1/8 tsp salt
- 1 lightly beaten egg of category CO
- Dough flour
Nut filling:
- 2 tbsp. chopped roasted pecans
- 1-2 tbsp. l bourbon
- 2 tsp natural vanilla extract
- 1 tbsp. light brown sugar (tamp tightly)
- 3/4 Art. light corn syrup
- 5 tbsp. l (75 gr.) Unsalted butter
- 1/2 tsp fine salt
- 3 lightly beaten eggs
Recipes with similar ingredients: bourbon, vanilla extract, sugar brown, corn syrup, premium flour, eggs, dough shortbread, pecans
Recipe preparation:
- Manually knead shortbread dough: In a medium bowl size mix flour, sugar and salt. Finger cream butter into dry ingredients until yellow flour is formed with in small pieces of butter. (If a mixture of flour and butter heats up, put it in the refrigerator for 10 minutes, and then continue.) Add the egg and mix the dough in a bowl with a fork or hands. If the dough is dry, add up to one tablespoon of cold water. You can prepare the dough in the kitchen harvester. After installing the knife attachment, beat the flour in the “pulse” mode, sugar and salt. Add butter and whisk in mode “pulse” until a yellow crumb is formed with pieces of cream oil, about 10 times. Add the egg and beat 1-2 times. The dough is not should turn into a ball in the processor bowl. (If the dough is too dry, add up to one tablespoon of cold water.) Remove bowl from the combine, remove the nozzle-knife and knead the dough manually. Form a dough disk, wrap it in cling film and put in the refrigerator so that it is completely cooled, at least than for an hour.
- Roll out the dough on a slightly dusted surface a rolling pin to make a circle with a diameter of 30 cm and a thickness of 0.3 cm. Transfer the dough into a cake pan with a diameter of 23 cm., Cut excess dough around the edges, leaving it slightly above the edge of the form. Press the hanging dough under the base to make a thick edge flush with the edge of the mold. Optionally, make the edge curly. Put sand base in the freezer for 30 minutes.
- Place the grills in the center and lower third of the oven and preheat it to 205 ° C. Put a piece of parchment paper or foil on base for the cake and fill it with dry beans or special balls. Dry the cake on a baking sheet in the center of the oven, until the dough not grasp, about 20 minutes Remove the mold from the oven and Pull the edges of the parchment sheet to remove the beans. Again put the mold in the oven until the base is browned, yet for about 10 minutes Reduce oven temperature to 180 ° C.
- While the base is baking, prepare a nut filling: B medium-sized stew-pan mix brown butter sugar, corn syrup and salt. Bring to a boil over medium heat. and stirring constantly, continue cooking for a minute. Remove from heat and stir in pecans, bourbon and vanilla extract. Give the mixture cool slightly for about 5 minutes. (If the base has cooled, re-install it in the oven so that it warms up.) Insert the beaten eggs into the filling and knead until smooth. Put the mold with the base on baking sheet, pour the filling into it. Bake on the lower wire rack until the edges will not harden, and the center will remain slightly loose (like jelly), 40-45 minutes (If the edges start to burn, cover them with aluminum foil in the middle of the baking.) Cool the cake on the wire rack. Serve slightly warm or at room temperature.
