2 1/2 cups  all-purpose flour, plus extra for rolling (vetemjöl)
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1   teaspoon salt
1   teaspoon sugar
6 to 8 Tbsp ice water

1. Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

OBS: Det står att man ska dela degen i två men gör inte det för det är om man ska ha lock till pajen! Använd så mycket av hela degen som behövs till pajbotten i stället....vi tog en större form så det mesta gick åt:-)


Pecan filling:

2   eggs
1/3 cup  granulated suger (strösocker)
1/2 cup  dark corn syrap
3   tablespoons butter or margarine, melted
1/8 teaspoon salt
1/2 cup chopped pecans

Chocolate filling:

1 cup  hot milk
1/4 teaspoon vanilla extract
1 (12 ounce) bag chocolate chips (choklad-knappar från Odense=finns att köpa på Ica mm)

Topping:

1 cup whipping cream (vispgrädde)
2 tablespoons powdered sugar (florsocker)
1/-4 teaspoon vanilla extract


1. Heat oven to 175 C. Place pie crust in pie plate.

2. In small bowl, beat eggs with electric mixer on medium speed untill well blended. Add granulated sugar, syrup, butter and salt. Beat 1 minute. Stir in pecans. Pour into pie plate.Cover crust edge with strips of foil to prevent excessive browning. Remove foil during last 15 minutes of bake time.

3. Bake 40 to 55 minutes or until center of pie is puffed and golden beown. Cool 1 hour.

4. Meanwhile, in blender or food processor, place chocolate filling ingredients. Blend about 1 minute or untill smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.

5. Gently stir chocolate filling, pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.

6. Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla whit mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling.


12 ounces = 340 g
1/3 cup = 5,3 msk
1/2 cup = 1,2 dl
1 cup = 2,4 dl