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Pecan pie
Preparation
Eggs should be at room temperature.
Preheat the oven to 170°C, in the air.
The mixture
Put all the solid ingredients, fine semolina, flour, baking powder, cocoa, cinnamon, salt, vanilla, cloves, nutmeg in a bowl and mix them with the stirring wire.
We leave them aside.
In the mixer bowl with the whisk attachment, put the sugar and eggs.
Beat until they triple in volume.
Continue beating for about 7-8 minutes, until the mixture becomes a fluffy, dense cream with a satin texture.
Stop the mixer and add the solid ingredients.
We fold them with gentle movements, with a soft spatula.
Add the walnuts and sunflower oil and fold gently.
Optionally add 125 g of chopped chocolate.
In the pan
We are emptying in a buttered oblong pan 25X35 cm. or a round pan with a diameter of 32 cm..
We level the surface evenly.
Baking – baking time
Bake at 170°C in the air, on the middle rack for 40′.
Do not open the oven door until the cooking time has passed.
Let it cool completely.
For the syrup
Put the sugar, water and lemon peel in a small saucepan.
Mix the ingredients once and boil on medium heat for 4-5 minutes, counting the time from the time it boils.
If you boil on low heat, it takes 5 minutes, while if you boil on high, it takes 3 minutes.
Let it become warm for 15′.
Syrup the cold dessert by pouring the syrup little by little.
Let it cool completely and then cut it into pieces.
If you want you can make a chocolate coating and layer it on top.
For the overlay
Put 200 g of chopped chocolate in a bowl.
Boil 150g. cream (35% fat).
Mix with a soft spatula until it shines, thickens, becomes velvety.
Then pour over the dessert and let it stand and solidify.
Finally, sprinkle with grated walnuts or walnut pieces.