After tweaking the ingredients for the filling - less corn syrup, more butter, a little bourbon and caramel, spices and chocolate - I started thinking about the way the pie is baked
pipe or dollop attractively over pie. In bowl or roasting pan large enough to hold bowl of gelatin mixture, combine enough water and ice cubes to come halfway up side
Next up, the winner of the great pancake debate, just in time for the holiday break. The pecan bars (recipe below) have become a seasonal regular and should not be relegated to this single time of year
Spoon in the prepared pecan/brown sugar filling. These pecanpie cookies are the perfect choice for your next cookie swap, or to add to your holiday dessert table
stir in pecans. Spiced Pecan Tart. pulse 2 or 3 times or until blended but still crumbly. Squeeze together in small handfuls and pat evenly over bottom and up side of 9-inch (23 cm) tart pan with removable bottom, pressing firmly. Bake in bottom third of 375°F (190°C) oven, shielding edge with foil if browning too much, until pastry is golden and filling is just firm to the touch, about 45 minutes. Decrease brown sugar to 3/4 cup (175 mL) and increase corn syrup to 3/4 cup (175 mL)
It's a bit fiddly because the dough is chilled before rolling out so it is prone to being breaking so you need a deft touch / patching it up with bits of extra dough
PecanPie candy fudge is made with the ‘new’ pecanpie flavored m & m’s. Last year I tried the candy corn flavored m & m’s and made White Chocolate Candy Corn Fudge
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