A traditional Thanksgiving Pecan Pie with a hint of rum, made with black molasses. Served with a dollop of creme fraiche.
This dish may contain: Wheat, Nuts, Eggs
Suitable for vegetarians
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SE22
Hello, I'm Susan! My culinary skills were honed in New York City, where I began as a pastry chef. Working closely with the East Dulwich neighborhood suppliers 'William Rose', my culinary philosophy is based on seeking out the finest in regional and organic produce to bring back the... (more)
This chef is currently away from the kitchen.
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