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Pecanpie with syrup filling
 
 
8 ServingsPTM20 min

Pecanpie with syrup filling


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Directions

  1. Preheat the oven to 180ºC and grease the cake tin.
  2. Roll the dough on a little flour into a piece of 1/2 cm thick.
  3. Carefully place the dough on the mold and push in it.
  4. Cut the edges neatly and prick holes in the bottom with a fork.
  5. Place a piece of parchment and baking tray filling and bake the dough bottom in the middle of the oven for about 10 minutes.
  6. Remove the parchment paper with baking tin, brush the dough base with the rest of the egg and bake for another 5 minutes.
  7. Remove from the oven and allow the bottom to cool slightly.
  8. In a food processor, beat the caster sugar with the butter and a pinch of salt until creamy.
  9. Add lemon zest and juice and beat the eggs one by one to a smooth mixture.
  10. Then add the syrup and continue to beat well.
  11. Divide the pecans over the cake base and pour in the syrup mixture.
  12. Shake a little with the shape to distribute everything well and bake the cake for 20-25 minutes in the middle of the oven.
  13. Allow to cool to lukewarm.
  14. If necessary, garnish with extra pecans and dust with icing sugar.

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Nutrition

755Calories
Sodium0% DV0g
Fat78% DV51g
Protein22% DV11g
Carbs20% DV61g
Fiber0% DV0g

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