I know what you're
thinking. You're thinking that this woman eats a lot of desserts. Well, yes, I
suppose that I do (as my thighs will attest), but it has long been a
contention of mine that the meal isn't officially over until you've had
dessert. I mean, how else would you know when to stop? Simple logic.
That said, pie is not on my list of favorites. But somehow, witchcraft I suppose, because I have no other explanation for it, I have taken a rather keen interest in pie. In the past month I have not only checked out every book on pie from the local library, but every one available at all of the branches, and have expanded to inter library loan. As a result, I have amassed a rather large collection of pie recipes.
Pecan pie is my dad's favorite, and as I was stopping by this week to drop off a variety of meals, I decided to give this recipe for Toffee Pecan Pie from Ms. American Pie: Buttery Good Pie Recipes and Bold Tales from the American Gothic House by Beth M. Howard a try. I think this is my new favorite pecan pie recipe, surpassing my love for this one, bumping it into a close second.
I did make a few adjustments to the original recipe. The original made two pies. I only wanted one, so I cut it in half, and it came out perfectly. I also used unsalted butter, and a mixture of half dark and half light corn syrup. It kept on the counter, covered with a tea towel, quite well for two days. In fact, I do think it was far better on day two than the day it was baked, so keep this in mind come Thanksgiving (read: make ahead!). Do yourself a favor and try this recipe, it is pecan pie heaven.
That said, pie is not on my list of favorites. But somehow, witchcraft I suppose, because I have no other explanation for it, I have taken a rather keen interest in pie. In the past month I have not only checked out every book on pie from the local library, but every one available at all of the branches, and have expanded to inter library loan. As a result, I have amassed a rather large collection of pie recipes.
Pecan pie is my dad's favorite, and as I was stopping by this week to drop off a variety of meals, I decided to give this recipe for Toffee Pecan Pie from Ms. American Pie: Buttery Good Pie Recipes and Bold Tales from the American Gothic House by Beth M. Howard a try. I think this is my new favorite pecan pie recipe, surpassing my love for this one, bumping it into a close second.
I did make a few adjustments to the original recipe. The original made two pies. I only wanted one, so I cut it in half, and it came out perfectly. I also used unsalted butter, and a mixture of half dark and half light corn syrup. It kept on the counter, covered with a tea towel, quite well for two days. In fact, I do think it was far better on day two than the day it was baked, so keep this in mind come Thanksgiving (read: make ahead!). Do yourself a favor and try this recipe, it is pecan pie heaven.
Toffee Pecan Pie
Adapted from Ms. American Pie
Your favorite recipe
for a single crust pie
Filling:
6 Tablespoons
unsalted butter
3/4 cup dark brown
sugar
1/2 teaspoon kosher
salt
1/3 cup dark corn
syrup
1/3 cup light corn
syrup
3 extra-large eggs
1 teaspoon vanilla
1 cup whole pecans
1 cup chopped pecans
1 cup Heath Bar bits
(I used Bits o Brickle)
Preheat oven to 350°F.
Roll out your pie
dough and place it into the bottom and up the sides of a 10" pie pan.
Poke bottom and around the sides with a fork. Place in freezer while you
prepare the filling.
In a saucepan over
medium to low heat, melt butter. Add brown sugar, salt, and corn syrups,
continuing to stir until heated through.
In a separate bowl,
beat the eggs until blended. Whisk a small amount of the hot mixture into the
eggs. Continue to whisk while you add a bit more (say, a tablespoon) two more
times. This tempers the eggs so they don't curdle when you pour them into the
hot mixture. Pour the egg mixture into the saucepan, whisking constantly, and
continue to cook, stirring well, until mixture thickens. Remove from heat and
stir in vanilla.
Combine hot mixture
with nuts and toffee bar bits and pour into pie shell.
Bake at 350° for 45
minutes or until set.
This post is linked to:
4 comments:
HI Pattie, just stopped by to let you know you've been featured today over at Carole's Chatter. Cheers
Never was a big fan of pecans but since you have all of those recipe books out, I could sure use a banana cream pie with shredded coconut on top. Mmmmm...
I keep forgetting how amazingly creative you are besides being so talented in the kitchen and the crafts area. Plus the entire blog is visually stunning - great job!
Good food, good life.
This definitely counts as good food!
Simple logic...you crack me up!
I can't wait to try this, I love pecan pie and toffee!
Thanks for sharing!
Pecan pie is my all time favorite..and pies are my fav. desserts. :)
Post a Comment