Piedmont pecan pie

Piedmont pecan pie

Piedmont pecan pie


Hazelnut (roasted) -200 g

Corn flour, 200 g

300 g Flour-

Butter (at room temperature) -230 grams (dough) and 0,5st.l (for lubrication form)

-3 Tablespoons olive oil

Egg yolks 180 g

Milk 150 g

Sugar, 150 g

Grappa (Brandy I) -30 ml

Baking powder 15 g


Filbert (hazelnut can be different) to grind into flour. Add a little sugar in a large blender, it serves as “abrasive” and you do not get oily paste.

Mix the dry ingredients: nut, corn, ordinary flour, sugar and baking powder.

The yolks separated from proteins (proteins can be frozen for future use). I used 10 eggs. Slightly beat egg yolks with a fork.

Now mix “wet” ingredients: butter, olive oil, egg yolks, milk, brandy. Connect the two mixtures.

Baking dish (d = 26 cm or 27 cm) to lay a parchment, brush with butter and sprinkle with cream and sugar. Put the dough, smooth.

Place in preheated oven and bake at t = 180C for about 30-40 minutes. Five minutes until cooked (if you like), sprinkle sugar on top of the cake.

Get out of the mold and cool. If you do not sprinkle with sugar, the cake can be sprinkled with powdered sugar.

Piedmont pecan pie


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