Pecan Filling

Name: Pecan Filling
Yield: Yield: enough for 2 tart shells, 11 inches (27.5 cm) in diameter
Ingredients: 1 teaspoon (5 ml) vanilla extract; 1 teaspoon (5 g) salt; 3 ounces (85 g) melted unsalted butter; ¼ cup (60 ml) whiskey; 1 pound 4 ounces (570 g) pecans, roughly chopped; 13 ounces (370 g) light brown sugar; 8 eggs, at room temperature; ½ cup (120 ml) or 6 ounces (170 g) molasses; ½ cup (120 ml) or 6 ounces (170 g) light corn syrup

Preparation info

Yield: enough for
2
tart shells, 11 inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

8 eggs, at room temperature
13 ounces (370 g) light brown sugar

Dessert
Vegetarian

Method

Whisk the eggs just to break them up, about 1 minute.
Mix in the brown sugar, corn syrup, molasses, salt, vanilla, and whiskey.
Stir in the melted butter and the pecans.