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KHOLAS PECAN PIE 6 PORTIONS
Recipes 5 hrs ago 2,130 views

KHOLAS PECAN PIE 6 PORTIONS

FILLING


1 egg


50g unsalted butter


50g glucose


50g brown sugar


1 pinch of salt


1 teaspoon fresh lemon juice

1 teaspoon vanilla essence

50ml cream (35%)


1 teaspoon cornstarch


100g pecans


50g chopped Kholas dates

 

Mix the cornstarch and cream in a large bowl.

Whisk in the egg. Add the lemon juice, vanilla essence and a pinch of salt.

In a pan, bring the butter, glucose and sugar to a simmer. Once boiling, remove from heat.

Add to the cream/cornstarch mixture and mix well to combine. Store in fridge.

 

SUGAR DOUGH

150g flour


100g unsalted butter

50g sugar

1 medium egg

 

Mix the butter and sugar until creamed and pale yellow. Add beaten egg, followed by the sifted flour. Gently bring dough together by hand.

Using a rolling pin, roll dough between two sheets of baking parchment to 5 mm thickness.

Remove the top layer of baking parchment. With your hands underneath the base parchment carefully turn the dough into a floured pie tin.

Then place a round of baking parchment filled with baking beans on top to keep pastry from rising whilst pre-baking (This is called baking blind and helps to ensure a crisp tart base).

Pre-bake for 10 minutes at 160 °C. Remove the baking parchment and beans and bake for a further 5 minutes. Allow to cool for 5 minutes.

Remove the filling from the fridge and add the chopped pecans and kholas dates.

Fill the shell with the filling and bake at 160 °C for 20 to 30 minutes until golden brown.



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