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Receta PECAN pie...with sweet modifications

Name: PECAN pie...with sweet modifications
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Canadian
Ingredients: > American / Metric measures<; . > CRUST: (or a regular pie dough); . 1-1/2 cups (135g) Graham Cookie crumbs; . 1/4 cup (60ml) unsalted butter,melted; . 1/8 cup (30ml) Maple syrup; . > FILLING:; . 1/4 cup (60ml) unsalted butter, melted (set aside to slightly cool); . 4 xlarge eggs; . 1/2 cup (100g) dark brown sugar,packed; . 1/2 cup (120ml) Maple syrup; . 1/2 cup (120ml) mild, Honey; . 1-1/2 tsps. (7.5ml) pure Vanilla extract; . pinch of sea salt; . 1 cup (120g) raw pecans; .; . > NOTE: Pecans can sometimes be replaced successfully with walnuts.; . >> A ' Pate Brisée ' crust suits itself wonderfully to this pie. (This will have to be placed in a 'Remouvable bottom' pan...and only baked 3/4 of the way.); . >>>The thick sweet custard can be adjusted according to your sweet tooth. A little experimenting may be required. I personally like my desserts mildly sweet.

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Ahh...the wonderfully decadent PECAN Pie. I am not going to tell you that I have re-invented this favourite classic! However, I am going to share with you my transformed version. I finally found the right sweet balance to eliminate the corn syrup. Anyone who's tried this pie never missed out on the traditional preparation.

for a dedicated post...refer to:
http://www.foodessa.com/2010/01/graham-crust-pecan-pie-with-little-less.html

Tiempo de Prep: 10 minutos

Tiempo para Cocinar: 45 minutos

Raciónes: 6-8 servings

Kid Friendly

Fácil y Rápido

Canadian

Ingredientes

> American / Metric measures<
. > CRUST: (or a regular pie dough)
. 1-1/2 cups (135g) Graham Cookie crumbs
. 1/4 cup (60ml) unsalted butter,melted
. 1/8 cup (30ml) Maple syrup
. > FILLING:
. 1/4 cup (60ml) unsalted butter, melted (set aside to slightly cool)
. 4 xlarge eggs
. 1/2 cup (100g) dark brown sugar,packed
. 1/2 cup (120ml) Maple syrup
. 1/2 cup (120ml) mild, Honey
. 1-1/2 tsps. (7.5ml) pure Vanilla extract
. pinch of sea salt
. 1 cup (120g) raw pecans
.
. > NOTE: Pecans can sometimes be replaced successfully with walnuts.
. >> A ' Pate Brisée ' crust suits itself wonderfully to this pie. (This will have to be placed in a 'Remouvable bottom' pan...and only baked 3/4 of the way.)
. >>>The thick sweet custard can be adjusted according to your sweet tooth. A little experimenting may be required. I personally like my desserts mildly sweet.

Direcciones

. Set the oven rack in the center of the oven. Pre-heat the oven 350F/180C/Gas4. Lightly oil a 9 inch (23cm) pie plate. Melt the butter ahead of time and have it cool to room temperature. Set aside.
. > CRUST: In a blender: crush the cookies and pour in the melted butter as well as the sweet syrup. Pulse until a fairly pasty-type crumble appears. Spread the crumb mixture into the prepared pie plate. With the aid of a spoon or spatula, spread and pat down the crust uniformly on the bottom and sides of pie plate. BAKE crust for 8 minutes. Cool it completely.
. RAISE the oven heat to: 375F/190C/Gas5
. > CUSTARD FILLING: In a medium bowl, BEAT together: eggs, sweeteners, vanilla and salt. Then, beat in the melted butter last.
. > ASSEMBLY: Pour the custard in the cooled graham cookie crust. Sprinkle the pecans liberally throughout the custard's surface by slightly dipping /coating them within this mix. Place it into the oven and bake it at 375F/190C/Gas 5... for the first 15 minutes. Afterwards, LOWER the temperature to 350F/180C/Gas 4... for 30 minutes more.
. Serve at room temperature. Note: If planning to eat your pie that same day or the few days to come...whatever you do, please remember NOT to cover the pie. Leave it uncovered to avoid it becoming humid.
. Happy baking from Claudia's kitchen...FOODESSA.com