Lora from Creating Occasions is hosting “Chocolat Kool” this Friday – enter to win passes here:

And check out the recipe for her Pumpkin/Pecan SUPER PIE!

Pecan Pie Crust:

250 g            Sifted All Purpose Flour

½ tsp            nutmeg

¼ tsp             Salt

150 g             Unsalted Butter

40 g              Icing Sugar

30 g              Fine Ground Roasted Pecans

2                  Egg Yolks

1 tbsp  Ice Water (if needed)

Combine flour, spice and salt. Mix in butter until crumbly consistency.  Add icing sugar and pecan.  Add yolks and enough water to form a dough. Wrap and chill for 30 minutes before use.  Bake at 350˚F for approximately 20 minutes or until slightly golden in colour

Pumpkin Pie Filling: 

375 g             Pumpkin

3    eggs

250 ml Scalded Whip Cream

90g               Brown Sugar

30g               Flour

½  tsp  Salt

½  tsp  Ginger

½  tsp  Mace

½  tsp  Nutmeg

½  tsp  Cinnamon

Mix everything together except the eggs and cook it over a Bain Marie (double boiler) until it darkens slightly. Temper beaten eggs with hot mix and add to main batch. Stir constantly until mix thickens (approximately 5 minutes). Spoon into baked shells or refrigerate for future use. Shelf life: 7 days refrigerated. (Freezes well)


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