CLASSIC PECAN PIE
Saturday, January 5, 2019
Less than three weeks remain until Thanksgiving, and the most I like about the holiday is pancakes. This week I will participate in the tutorial on how to make a lattice crust (easy way!), As well as my favorite apple pie recipe. But first I had to start the week by sharing this classic pecan pie recipe.
This recipe to fill the bovine nut came directly from Grandma Josh. I've made a few minor changes to my description by adding a little brown sugar and vanilla extract, but it's still almost the same. This pie is also easy to throw, and the breads are beautifully filled.
Since this cake takes some time to cool, you can also pre-cook it or even a day before to make some precious oven space for your holidays. And if you prefer chocolate in the hazelnut pie, you can even add some chocolate chips to this cake!
INGREDIENTS
Instructions :
Fоr thе full rесіре, Read here
Sorry to make you click a link for the recipe, but know I’m grateful for you.
This recipe to fill the bovine nut came directly from Grandma Josh. I've made a few minor changes to my description by adding a little brown sugar and vanilla extract, but it's still almost the same. This pie is also easy to throw, and the breads are beautifully filled.
Since this cake takes some time to cool, you can also pre-cook it or even a day before to make some precious oven space for your holidays. And if you prefer chocolate in the hazelnut pie, you can even add some chocolate chips to this cake!
INGREDIENTS
- 1 pie crust homemade or store-bought
- 3 large eggs room temperature and well beaten
- 1/2 cup (120 ml) light corn syrup
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (60 grams) unsalted butter melted and slightly cooled
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (175 grams) chopped pecans
Instructions :
Fоr thе full rесіре, Read here
Sorry to make you click a link for the recipe, but know I’m grateful for you.