Pecan Pie

Ingredients for 1 servings:

• 250 g flour
• 75 g powdered sugar
• 120 g butter, cold, cut into pieces
• 2 egg yolks
• 2 tbsp water, cold
• 1 pinch of salt
• 100 g dark chocolate
• 200 g pecans
• 150 g sugar
• 4 eggs, size M
• 180 ml beet syrup
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

makes about 12 pieces

Make a shortcrust pastry from the first 6 ingredients. Wrap the dough in cling film and flatten slightly. Chill for 20 minutes. Carefully grease a 26 cm pie or tart tin with butter. After the chilling time, roll out the dough to the size of the tin, ideally on the cling film, and then line the tin with the pastry. Trim off any excess pastry with a knife. Prick the base several times with a fork and pre-bake at 200°C (fan oven) for 10 minutes. Remove from the oven and allow to cool slightly in the tin on a wire rack. Set the oven temperature to 190°C. For the icing, beat the eggs with the sugar and beet syrup well. Chop the chocolate and spread it over the dough. Then scatter the pecans on top. Fill with the icing and finish baking the cake for 30 minutes. Allow the cake to cool completely in the tin on a wire rack. It also tastes delicious with walnuts.