Pecan Pie

Ingredients

• 300 g flour
• 1 tsp Baking powder
• 100 g quark
• 100 g sugar
• 1 tsp vanilla extract
• 100 g butter
• 1 egg
• a pinch salt
• 35 g Butter
• 2 tbsp honey
• 2 tbsp water
• 250 g sugar
• 90 ml sweetened condensed milk
• 5 tbsp heavy cream (at least 30% fat)
• 200 g pecans

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   For the dough, mix flour with baking powder, sift onto a work surface, press a well in the center, add quark and egg. Distribute sugar, vanilla extract, salt, and butter around the edge and quickly combine into a dough. Shape into a ball, wrap in foil, and refrigerate for 1 hour.

3. 3.

   For the filling, put all ingredients except cream in a heavy pot and stir over low heat until the sugar dissolves. Increase temperature, bring to a boil, and cook about 12 minutes (the mixture is done when a spoonful can be formed into a soft ball in cold water = 115ºC on a candy thermometer). Let cool until only warm.

4. 4.

   Roll 3/4 of the dough on a floured surface, line a pan with it and form a 4 cm rim. Prick several times with a fork, cover with parchment paper and beans, and bake for 15 minutes at 180°C.

5. 5.

   Roast pecans in a dry pan, chop 3/4 of them. Add the chopped nuts to the filling and beat with an electric mixer until thick and creamy, fold in cream. Pour immediately over the pre-baked dough. Roll out the remaining dough thinly (0.3-0.5 cm) on a floured surface, roll it over with a grid roller, gently pull apart and place on the cake or cut 0.8-1 cm strips with a knife. Arrange the filled cake in a grid pattern, add the remaining nuts into the gaps, and bake another 12-15 minutes.