Peanut Butter Cake from Amanda’s Cookin

Pecan Pie from Amanda’s Cookin – Wisconsin Whisk

Pecan pie

Ingredients

For the crust:

• 2 cups of flour
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 6 tablespoons of butter
• 6 tablespoons of lard or fat
• 6-8 tablespoons of ice water

To fill:

• 3 eggs, beaten
• 6 tablespoons of butter
• 1 teaspoon of salt
• 1 cup of brown sugar
• 1/4 cup corn syrup
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon vanilla or more to taste
• 2 cups of pecans

Instructions

1. Preheat the oven to 275 F, add the butter and line the cake tin. Put aside.
2. Prepare the crust by mixing the flour, salt and sugar in a enormous bowl.
3. Add butter or fat and add enough ice water to form a firm dough.
4. Roll the dough into a circle and place it on a plate. Trim off excess dough and crimp the edges.
5. Use a fork to make tiny holes throughout the dough. Put aside.
6. Melt the butter in a double boiler (or a glass bowl set over a pot of simmering water).
7. Add sugar, salt, corn syrup and maple syrup and mix well.
8. Working quickly, pour in the beaten eggs and mix until completely combined.
9. Continue heating, stirring occasionally, for 5 minutes.
10. Remove from heat and add vanilla.
11. Place the pecans in the cake pan and pour the pudding mixture on top.
12. Fold the aluminum foil over the edges of the cake and gently place a tiny piece in the center.
13. Bake for 30 minutes before removing the center piece of aluminum foil, then bake for another 20-30 minutes until the center is firm like Jelly O, but not runny or too wobbly. (Total baking time 50-60 minutes.)
14. Cool before slicing and serving.