Pecan Lattice Pie

Average: 0 (0 votes)
(0 votes)
Pecan Lattice Pie
share Share
bookmark_border Copy URL
45 min.
ready in 2 h. 15 min.
Ready in

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie481 kcal(23 %)
Protein6.1 g(6 %)
Fat27.88 g(24 %)
Carbohydrates54.4 g(36 %)
Sugar added30.12 g(120 %)
Roughage1.71 g(6 %)
Vitamin A144.94 mg(18,118 %)
Vitamin D0.29 μg(1 %)
Vitamin E1.06 mg(9 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.21 mg(19 %)
Niacin2.47 mg(21 %)
Vitamin B₆0.05 mg(4 %)
Folate46.11 μg(15 %)
Pantothenic acid0.34 mg(6 %)
Biotin0.72 μg(2 %)
Vitamin B₁₂0.18 μg(6 %)
Vitamin C0.43 mg(0 %)
Potassium161.73 mg(4 %)
Calcium88.01 mg(9 %)
Magnesium32.37 mg(11 %)
Iron1.57 mg(10 %)
Iodine13.96 μg(7 %)
Zinc1.2 mg(15 %)
Saturated fatty acids9.83 g
Cholesterol54.94 mg
Author of this recipe:


For the pastry
2 cups
1 teaspoon
½ cup
½ cup
1 teaspoon
½ cup
For the filling
2 ½ tablespoons
2 tablespoons
1 ⅛ cups
5 tablespoons
cream (30 % fat content)
Also needed
1 ¾ cups

Preparation steps

Heat the oven to 180C (160C fan) 375F, gas 5.
For the pastry: mix the flour with the baking powder. Sift onto the worksurface and make a dip in the middle. Place the quark and the egg into the dip. Sprinkle the sugar, the vanilla extract, a pinch of salt and the butter in small pieces around the dip and knead quickly to pastry. Shape into a ball, wrap in plastic wrap and chill for 1 hour in the fridge.
For the filling: place all ingredients except the cream in a heavy saucepan and heat over a low heat, stirring continuously until the sugar has dissolved. Turn the heat up, bring to a boil and boil for approx. 12 minutes (the mixture is ready when you can place a spoonful in cold water and shape it into a soft ball with your fingers = 115C on a sugar thermometer). Let cool until it is only warm.
Roll out 3/4 of the pastry on a floured surface. Lay the pastry in the pan, forming a 4 cm / 1 1/2 in high rim. Prick several times with a fork, cover with baking parchment weighted with dried beans and bake for 15 minutes. Remove the parchment and beans.
Roast the pecans in a skillet without fat. Chop 3/4 of the nuts. Place the chopped nuts in the toffee mixture and beat with the hand mixer until it is thick and creamy. Stir in the cream. Pour at once into the pastry base.
Roll out the remaining pastry 3-5 mm / 1/8 in thick. Roll a multi-wheeled pastry cutter over the pastry and carefully pull the strands apart, or cut 0.8-1 cm / 1/2 in strips with a knife. Lay the strips over the cake like a grid and sprinkle the remaining pecans in between the pastry strips. Bake for a further 12-15 minutes.