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Grandma's Pecan Pie

We know a marriage stronger than that of Morticia and Gomez Addams'— Chocolate and nuts! Here's Grandma's recipe for a chocolate pie, with nuts of course, that will make your house (uhm kitchen?) the most popular one on the block. That's real goals.

Crust
1½ cup (4 dl) flour
1½ stick (200 g/14 tbsp) unsalted butter, soft
½ cup (1 dl) confectioner’s sugar
½ tbsp vanilla sugar
1 egg yolk

Filling
¼ cup (½ dl) pecans
(natural, not salted)
¼ cup (½ dl) roasted hazelnuts
2 tbsp (¼ dl) pistachios
2 tbsp (¼ dl) almonds
14 oz (400 g) dark chocolate (70% cocoa)
½ cup (1,5 dl) milk
1 cup (2,5 dl) cream
2 eggs

Mix flour, confectioner’s sugar and vanilla sugar in a large bowl. Add soft butter and egg yolk to mixture and blend into a smooth dough. Set the oven to 175° C.

Take a pie pan with removable bottom and cover with dough. Release the base and place in freezer for roughly 20 minutes. Bake the frozen dough for 15 minutes.

Roast the almonds in a hot pan and chop the chocolate. Bring the milk to a boil, pour over the chopped chocolate and stir until it´s melted. Whip eggs and add to mixture together with the pecans, pistachios and almonds.

Fill the pie shell with the chocolate and nut mixture and bake in oven at 125° C for 20 minutes. Turn off the oven and let the pie stay for another 30 minutes.

For a cozy evening

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