I have a hard time naming recipes and I don’t think I am the only one. Whereas decades ago people gave cakes imaginative names like:
- Orange Kiss Me Cake
- Hummingbird Cake
- Shoofly Pie
Nowadays they are more likely to give it a string of names that describe the ingredients – a sad loss of creative verbiage in my opinion.
So, in the spirit of the Holidays which are, even as we speak, ringing the doorbell I wanted to give this cheesecake a name that represented everything it is.
From now on it shall be known as -
I am going to lose track of pecan pies.
I am still on my quest for the perfect pecan pie. This one was good, it set up nicely and it was sweet and nutty. The pecans floated to the top and there was plenty of “pecan pie goo” underneath. All in all it was very traditional. It also uses corn syrup; an ingredient I am trying to stay away from.
I was completely happy with the texture and on a scale of 1 – 10 I give the flavor a 9. If you don’t have issues with corn syrup and if you like a very traditionally flavored pecan pie this may be your favorite recipe. Me? I am still looking…I am going to experiment with either caramel or buckwheat honey next. Continue reading
You know me. I really don’t like using corn syrup for several reasons. I am totally against genetically modified foods and corn is one of the worst offenders in that area. The more refined a food is the less your body is equipped to handle it, in my opinion. So, no…I don’t like recipes with corn syrup. I use them at times but I prefer not to.
So, when I saw this recipe on All Recipes for pecan pie I was intrigued. I have another deep confession to make. I have never been able to produce a pecan pie that satisfied me, other than the chocolate and bourbon pecan pie I made a few months ago. That was different. I mean, I have been unable in all my years of cooking to create a traditional pecan pie that met my expectations.
Before you get too excited let me just say that this pecan pie did not meet my expectations either. I’ll admit to tweaking it and not making it exactly as written. It is good but it is still not what I am looking for. You know what that means right? You will be seeing a lot of pecan pies on the blog over the next few months. I feel challenged by pecan trees everywhere to create the perfect pecan pie. We’ll see.
While this was not the perfect pecan pie it was very, very good. I toasted the pecans before putting the filling together because toasting them gives them more flavor. Be sure not to overcook the pie or it will be dry and crumbly. The filling was sweet and moist, the pecans stayed crunchy and …umm… pecany? It was, like all pecan pies, very rich. Very.
Pecan pie is not my favorite but it is my husband and my oldest daughter’s favorite. Served warm with some vanilla ice cream melting across the top….well it almost can’t be beat. Give this one a try and let me know what you think…but stock up on pecans because I am going to do a pecan pie smack down this year until I get the perfect pecan pie.
I better start saving for a new wardrobe. :/
- 1 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter
- 3 eggs
- 1 1/2 tablespoon all-purpose flour
- 1 1/2 tablespoon cream
- 1 teaspoon vanilla extract
- 1 tbs. bourbon if desired
- 2 1/2 cup chopped, toasted pecans
- 1 9 or 10 inch pie crust, unbaked
- Preheat the oven to 400F
- Melt the butter, let cool
- Beat the eggs until foamy and stir in the butter, sugars, flour and salt.
- Beat well.
- Add the vanilla, bourbon (if using), and chopped pecans
- Pour into the pie shell and bake for 10 minutes.
- Reduce temperature to 325 and bake 35 to 40 minutes or until done.
images: (c) 2010 marye audet
Let me tell you a little story about this here pie. It was raffled off for over $65.00. Yep. Seriously. Is it that good?
Even people that totally do not like coconut adore this pie. It is the ultimate coconut pie. A layer of the pecan praline, a layer of the rich but not too sweet coconut cream, a layer of whipped cream… yumminess.
I swear to you that this pie is so good…. well, you know how there is supposed to be a feast in Heaven? Well, I am pretty sure this is gonna be on the table.
*Someone said that this was too much for their 9 inch pie pan, so I suggest that you use a 10″ if you have one. It fits in my 9 inch pan just fine. Sorry if you have had a problem.
Rich and buttery pecan praline covered with a creamy layer of coconut cream and then chilled. Cover with whipped cream just before serving.
- Baked 9 inch or 10 inch pie shell (some people have had problems with the 9 inch.)
- 1/2 c dark brown sugar
- 1/2 c (1 stick) unsalted butter
- 1 1/2 c chopped, toasted pecans
Coconut Cream Layer
- 1c sugar
- 3 tbs flour
- 2 egg yolks
- 2 14 oz cans evaporated milk
- Pinch salt
- 1 c coconut
- 2 tsp mexican vanilla (if it is available to you or regular vanilla if not)
- 2 Tbs butter
- 1 pint heavy cream
- 3 - 4 tablespoons of sugar or to taste
- Melt the brown sugar and butter together, stirring constantly until the sugar loses it's graininess.
- Quickly pour the mixture into the bottom of the prepared crust, spreading to cover.
- Sprinkle with 1 1/2 c chopped, toasted pecans.
- Set aside.
- Whisk the sugar, flour, egg yolks, salt, and milk.
- Add the coconut.
- Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler but guard against scorching.
- Let cool for about 5 minutes and then add the vanilla and butter.
- Pour the mixture over cooled praline layer and chill with a layer of greased plastic wrap over the surface. This works best if you spoon the filling around the edges of the pie first, and then fill in the middle.
- Just before serving whip a pint of cream with sugar to your taste and place a thick layer over top of the pie. Sprinkle with toasted coconut.
I like to plate this on a dessert plate drizzled with some of the praline syrup. and then dusted with confectioner's sugar. It just seems to jazz it up a little and make things looks special.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
Images: © 2011 Marye Audet
I like pecan pie. I like it alot but I often have problems getting it to set up right. I mean, I have mastered laminated pastry dough and STILL can’t do a decent pecan pie…Until now.
I wanted something different. Pecan pie is so sweet that it hurts, you know? I thought that chocolate would be really good with it but I was worried that it would make it even sweeter. Bourbon is a natural with pecans…and it would cut the chocolate…but would it cut it enough?
My solution was to add chocolate chips to the pie rather than melt chocolate into the filling. This way you get chocolate in every bite but it is not overwhelming… and there is enough bourbon flavor to cut the sweetness and round it out nicely. This recipe will make one ten inch pie or two eight inch pies. If you do the ten inch you might need to bake it a little longer.
Also… my filling came out very golden. This is because I have chickens and the eggs are bright orange-yellow right now. If you use store bought eggs the color will be a bit more delicate I think.
The flavor is at first sweet, then you get a taste of the pecans and chocolate flavors..and then the bourbon finishes it. And holds. Be careful if you drive after this… your mouth will smell like bourbon.
I based my pie off of Tyler Florence’s Bourbon Chocolate Pecan Pie. I really loved it and I will be making it again… and tweaking!
Recipe: Chocolate Chip Pecan Pie with Bourbon
Summary: chocolate, pecans, and bourbon…what’s not to like?
- 1 stick unsalted butter
- 3 cups pecan halves
- 1 1/2 cups bittersweet chocolate chips
- 6 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 1/2 cups organic corn syrup
- 1 tsp vanilla
- 1/3 cup good bourbon whiskey
- 1/2 tsp kosher salt
- 1 unbaked 10 inch pie crust
- Preheat the oven to 350 F
- Melt the butter in a heavy saucepan and let it turn golden brown. Watch it carefully so that it doesn’t burn.
- Add the bourbon, and the corn syrup and simmer for about 3 minutes. Let cool.
- Beat the eggs until frothy. Add the sugars and beat until the mixture is thick. Add the vanilla.
- Fit the pastry into a 10 inch pie plate
- Arrange 2 cups of the pecan halves on the bottom of the pastry
- Chop the remaining cup of pecans and sprinkle over the pecan halves
- Sprinkle the chocolate chips over the pecans
- Mix the egg and the butter mixtures until well blended
- Carefully pour over the pecans
- Bake for 45 minutes or until a knife inserted in center comes out nearly clean.
- Let cool completely before cutting.
Cooking time (duration): 60
Number of servings (yield): 8
Meal type: dessert
Culinary tradition: USA (Southern)
images: Marye Audet