David Guas' Pecan Pie

People have probably been eating pecan pie since they were in diapers. Southerners are weaned from the bottle with the famous pie, celebrate happy days with it, and make them taste the pecan pie. Here is the recipe of David Guas' Pecan Pie.

How to people: 8 servings

Preparation time: 25 minutes

Ingredients: flour, sugar, egg, cream, salt, vanilla, cheese

Beat the flour, sugar, and salt together in the dish of a sustenance processor until joined. Include the margarine and heartbeat until the littlest pieces are about the extent of corn bits, 10-12 beats. Include 5 tablespoons of water and heartbeat until the mixture is no more dry, when crushed in your grasp, it ought to frame a ball and hold its shape, for some more times with any liquid, i.e. water or ice.

You should turn the item out onto your work surface and frame it into a circle. Wrap the batter in plastic wrap and chill for no less than 1 hour or up to 3 days or stop for up to 1 month; defrost in the icebox overnight before utilizing. Heat the broiler to 325 degrees. Expel the mixture from the icebox and let it sit out at room temperature for 5 minutes to relax. Flour your work surface and roll the mixture into a 12-inch circle, 1?8-creep thick. Fold the batter into quarters and exchange to a 9 �-inch pie plate.

Unfurl the batter and fit it into the pie plate, then trim off everything except � inch of the shade. Utilizing your thumb and forefinger, squeeze the edge of the mixture together to shape a granny pleat. Chill while you make the filling. Place 1 � measures of pecans into the pie shell and top with an even layer of � measure of semisweet chocolate chips or generally hacked semisweet chocolate. Empty the marginally cooled filling into the shell and heat as indicated by the formula.