400 g of pecans, shelled and ground
12 eggs
lime zest
2 teaspoons of salt
1 tablespoon of all-purpose flour
Filling:
3 tablespoons of water
3 tablespoons of sugar
3 tablespoons of butter, melted
12 egg yolks
vanilla extract to taste
400 g of pecans, shelled and ground
12 eggs
lime zest
2 teaspoons of salt
1 tablespoon of all-purpose flour
Filling:
3 tablespoons of water
3 tablespoons of sugar
3 tablespoons of butter, melted
12 egg yolks
vanilla extract to taste
Beat the whites until fluffy and gradually add the yolks, beating without stopping
Add the salt, pecans, flour, lime zest, and a pinch of nutmeg, mixing with a spoon
Bake in three round cake pans greased and lightly floured
For the filling, boil the water with sugar until it reaches the syrup stage, i.e., when the syrup forms a thread as it falls from a spoon
Let cool
Add the melted butter and egg yolks passed through a sieve, beating without stopping until thick and creamy
Flavor with vanilla
Fill the pie crusts with this mixture while still warm
If desired, beat the remaining whites with 12 tablespoons of sugar until stiff peaks form, then cover the pie with this meringue.
