My friend, Elisha happened upon a fantastic version of pecan pie. She swapped the usual pie crust for a shortbread base. Genius! Saves time and tastes amazing.
Crust:
1 cup butter
1/2 cup brown sugar
1/4 tsp baking powder
1/4 tsp salt
2 cups flour
Optional: Drizzle in some syrup for a hint of maple flavour.
1. Blend and press into a pie plate. Prick all over with a fork.
2. Partially bake @ 350 degrees for 10 minutes. Remove from oven and let rest.
3. Lower oven temperature to 275.
Filling:
3 eggs
1 cup dark brown sugar
3/4 cup corn syrup
6 Tbsp melted butter
1 Tbsp vanilla or coffee liqueur
2 to 2.5 cups pecans
1. Pour filling into the crust and bake for about 50-60 minutes @275, or until slightly jiggly. This is the "low and slow" method. {I, for one, rarely get my pies to really firm up the way they shoudl because I worry about ruining the crust. But pecan pie tastes great in whatever state it is in!}
Maple Pecan Option:
3 eggs
1/2 cup white sugar
4 Tbsp melted butter
1 cup maple syrup
1.5 cups pecans
Crust:1 cup butter
1/2 cup brown sugar
1/4 tsp baking powder
1/4 tsp salt
2 cups flour
Optional: Drizzle in some syrup for a hint of maple flavour.
1. Blend and press into a pie plate. Prick all over with a fork.
2. Partially bake @ 350 degrees for 10 minutes. Remove from oven and let rest.
3. Lower oven temperature to 275.
Filling:
3 eggs
1 cup dark brown sugar
3/4 cup corn syrup
6 Tbsp melted butter
1 Tbsp vanilla or coffee liqueur
2 to 2.5 cups pecans
1. Pour filling into the crust and bake for about 50-60 minutes @275, or until slightly jiggly. This is the "low and slow" method. {I, for one, rarely get my pies to really firm up the way they shoudl because I worry about ruining the crust. But pecan pie tastes great in whatever state it is in!}
Maple Pecan Option:
3 eggs
1/2 cup white sugar
4 Tbsp melted butter
1 cup maple syrup
1.5 cups pecans
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