Pecan Pie

Name: Pecan Pie
Yield: 8
Ingredients: For the filling; 1/2 cup of butter (100 g); 1/2 cup of confectioner's sugar (75 g); 4 eggs; 1 cup of heavy cream (240 ml); 1 1/2 cups of chopped pecans (150 g); 1 tablespoon of vanilla extract; 1/2 cup of milk (120 ml); 1/4 cup of brandy (60 ml); 1 package of Maria cookies (200 g); To decorate; 2 crushed Maria cookies; 3 halves of pecans

1
For the filling
2
1/2 cup of butter (100 g)
3
1/2 cup of confectioner's sugar (75 g)
4
4 eggs
5
1 cup of heavy cream (240 ml)
6
1 1/2 cups of chopped pecans (150 g)
7
1 tablespoon of vanilla extract
8
1/2 cup of milk (120 ml)
9
1/4 cup of brandy (60 ml)
10
1 package of Maria cookies (200 g)
11
To decorate
12
2 crushed Maria cookies
13
3 halves of pecans

Ingredients

1
For the filling
2
1/2 cup of butter (100 g)
3
1/2 cup of confectioner's sugar (75 g)
4
4 eggs
5
1 cup of heavy cream (240 ml)
6
1 1/2 cups of chopped pecans (150 g)
7
1 tablespoon of vanilla extract
8
1/2 cup of milk (120 ml)
9
1/4 cup of brandy (60 ml)
10
1 package of Maria cookies (200 g)
11
To decorate
12
2 crushed Maria cookies
13
3 halves of pecans

Directions

1
Prepare the filling: in a mixer, cream the butter with confectioner's sugar and eggs until smooth (about 5 minutes). Reserve
2
In another bowl, beat the heavy cream until stiff peaks form (approximately 2 minutes). Reserve
3
Add the chopped pecans and vanilla extract to the egg mixture
4
Mix well
5
Combine the whipped cream and mix gently until homogeneous
6
Cover with plastic wrap and refrigerate for about 20 minutes
7
In a shallow dish, combine milk and brandy
8
Moisten the cookies one by one in this mixture and arrange them side by side on the bottom of a 24 cm diameter refrigerator
9
Top with half of the chilled cream
10
Alternate layers, finishing with a layer of cream
11
Decorate with crushed cookies and pecan halves
12
Cover with plastic wrap and refrigerate for about 4 hours to set
13
Serve
14
507 calories per serving