Divine Pecan Pie is the only name I can think of for this dish.

I found this recipe on Joyofbaking.com and I did some minor adjustments to better fit my taste.

Oh Lord if making this pie was a good idea! This is definitely going to enter my top ten holiday recipes, together with my apple pie and purcedduzzi leccesi.

I’ll be leaving for Italy in about a week. I am SOOOO excited. 🙂

I love Christmas!

Ingredients:

• 1 unbaked pie crust
• 1 cup brown sugar
• 2/3 cup golden syrup
• 4 tbsp butter
• 3 eggs
• 1/4 cup heavy cream
• 1/4 tsp salt
• 1 1/2  cups pecans

In a skillet place brown sugar, butter and syrup

and heat it up on low heat

stirring occasionally until butter is melted

and all the ingredients are well incorporated. Remove from heat and let cool down

In a bowl beat the eggs

add 1/4 cup of heavy cream

You heard me!

Chop up the pecans. NOTE: you don’t want to chop them too small. Leave some big chunk every now and then

Pour the cream and egg mixture into the syrup mixture

and stir to combine

Take your pie crust, as usual roll it out

then helping yourself with parchment paper flip it on a pie pan

decorate the edges as you like

Distribute chopped pecans on top of pie crust

Then pour on top the creamy, dreamy syrup cream

let it all fall down

until the last drop

You don’t wanna miss any of that frightfulness

Wrap foil paper around the edges, so they won’t brown too much while cooking

and bake at 180C for about 40-45. Half way through  remove the foil so that the edges can color a bit

Let the pie cool down. Cut into slices and enjoy!

One serving provides:

• Calories: 317
• Fat: 17 g
• Carbohydrates: 40 g
• Protein: 3.1 g