Very satisfying!
Very satisfying!
Ingredients:
Directions:
Mix all ingredients together, then knead in the butter and the ice water and form a dough. You can either use your hands or food processor, it has to be done quickly otherwise it will not work. Wrap and freeze for 30 minutes or at least 1 hour in the fridge.
Get the dough out of the fridge and roll it between two sheets of parchment paper, make sure to roll it a couple of inches bigger than the tin. Remove the top paper, place the dish upside down and flip both together. Roll the top edge inward ,
Bake for 10 minutes
Melt the butter and sweetener together, whisk in vanilla and salt.
Let it cool then whisk in the eggs.
Cut some of the pecans into small pieces and add it to the crust, then pour the liquid and place the rest of the pecans on top.
Bake for about 40-50 minutes at oven temperature 160c, or until the top is mostly set but the middle still jiggles slightly when shaken. Refrigerate for about 1 hour before serving,
Ingredients
Directions
Mix all ingredients together, then knead in the butter and the ice water and form a dough. You can either use your hands or food processor, it has to be done quickly otherwise it will not work. Wrap and freeze for 30 minutes or at least 1 hour in the fridge.
Get the dough out of the fridge and roll it between two sheets of parchment paper, make sure to roll it a couple of inches bigger than the tin. Remove the top paper, place the dish upside down and flip both together. Roll the top edge inward ,
Bake for 10 minutes
Melt the butter and sweetener together, whisk in vanilla and salt.
Let it cool then whisk in the eggs.
Cut some of the pecans into small pieces and add it to the crust, then pour the liquid and place the rest of the pecans on top.
Bake for about 40-50 minutes at oven temperature 160c, or until the top is mostly set but the middle still jiggles slightly when shaken. Refrigerate for about 1 hour before serving,