Pecan Cookie Pie

Not exactly a pie, more like a giant cookie.. with pecan pie filling. It's incredibly good, and very rich. Serves quite a few. I like some whipped cream on the side.

Pecan Cookie Pie

Bottom:
150 g all-purpose flour
75 g brown sugar
50 g pecans, lightly toasted and coarsely chopped
1/2 tsp baking powder
1/2 tsp salt
95 g butter, cold

Use a food processor, and mix flour, sugar, nuts, baking powder and salt. Add the butter, diced, and mix until it's just starting to come together. It'll look like damp sand. Press into a buttered 24-cm springform tin, ideally lined with a baking paper or a teflon sheet.

Bake at 175°C for 18-20 minutes.

Filling:
65 g butter
100 g brown sugar
140 g golden syrup
1/2 tsp salt
2 tsp vanilla extract
1 tbsp bourbon
1 egg
200 g pecans, lightly toasted and coarsely chopped

Mix butter, sugar, golden syrup, salt, vanilla and bourbon in a small saucepan, and heat until the butter is melted. Whisk in the egg. Pour this over the warm cookie base, and top with the nuts.

Bake for an additional 20-25 minutes.

Remove from the oven, and leave to cool for about an hour. It's easier to loosen from the sides of the pan if it's not completely cold, though. After you've removed the tin, let it cool completely.

Serve at room temperature.

Recipe in Swedish:
Pecan Cookie Pie