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Parve
Medium
8 Servings
Allergens 
1 Hour, 15 Minutes
Diets
No Diets specified
This pie dough is super easy to work with and rolls out like a dream. The coffee glaze takes this pecan pie to the next level, or it can be omitted if you want a classic pecan pie. For an extra decorative touch, top the pie with whole pecans in a pretty pattern.
1/4 pound margarine
1 cup Mishpacha Flour
2 tablespoons sugar
3 eggs
3/4 cup Gefen Light Corn Syrup
1 cup sugar
2 tablespoons margarine, melted
1 teaspoon Gefen Vanilla Sugar
1 and 1/4 cup pecans or filberts, ground
1/2 pound chocolate, grated
1/2 pound Gefen Confectioners’ Sugar
1 tablespoon coffee, dissolved in 3 tablespoons hot water
2 tablespoons oil
Mix all ingredients for crust by hand.
Press onto bottom and sides of nine-inch pie pan.
Beat eggs, add remaining ingredients and mix well. Spread over pie crust and bake for 55 minutes at 350. Cool.
Mix ingredients for glaze and spread over cake.
Preheat oven to 350 degrees Fahrenheit.
Styling and Photography by Tamara Friedman
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divine!!
very good
Amazing!! This is beyond amazing! Everyone gobbled it up!!