Driving over the Van Reenens pass on the N3 to Sandspruit Farm stall. An array of nuts and dried fruit awaits you. The staff always smiling tells about what is available.
Once the shopping was done and time for a turn around we decided to do a road trip through the Zandrivier Valley. We cross the old steel bridge making a dirt road our friend.
Love to share this recipe
Chocolate Pecan Nut Pie
Crust: use 250g. rich short crust
Filling: 125ml. cocoa power, 5ml vanilla essence, 300g can evaporated milk, 375ml caramel brown sugar, 3 extra large eggs, 60g butter melted, 250ml of pecan nuts.
- Crust: Prepare the pastry and roll it out to a thickness of 3mm on a lightly floured surface. Line a greased 24cm diameter loose-base baking pan.
- Cover airtight with clingfilm and chill for 1 hour. Pick the base, line with greaseproof paper and fill with dried beans. Bake blind in a preheated oven at 190oC for 10 min. Remove paper and beans and bake for a further 5 min until the pasty is golden brown. Reduce oven temperature to 180oC.
- Filling: Mix all the ingredients, except the pecan nuts, and spoon into the prepared crust. Arrange the nuts.
- Bake for about 55 min or until the filling is cooked and set. Leave to cool and serve luke warm or cold with cream or ice-cream on top.
Thank you for spending time with us on our road trip.
You can read more about a trip via the Sand River Valley to Bluebank
Till next time
Hennie and Sandra