I have family in town so I haven’t posted anything this week BUT I just made this up this afternoon and I nibbled a bit of it, and then a little more…and then I decided to photograph it and ate almost an entire piece.
Since I can’t keep myself out of it, I decided you should have the recipe so you can lure yourself down the road of uncontrollable dessert eating also.
You’ll thank me later.
It’s a good place to go. Probably not on a regular basis, but at least once in a while.
Honestly I like the flavor of this better anyway. Seems deeper to me somehow. Richer.
Pecan pie is always one of those forgotten desserts I never seem to make but I always adore when I do.
- FOR THE CRUST
- 1 cup flour
- 1 tablespoon granulated sugar
- ½ cup cold butter, cubed
- 1 egg
FORT THE FILLING
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 cups chopped pecans
- ½ cup (1 stick butter), melted
- 2 tablespoons milk
- 1 tablespoon all-purpose flour
- 1½ teaspoons vanilla extract
- 2 cups pecan halves
- Preheat oven to 325˚.
- TO MAKE THE CRUST
- Put the flour, sugar and butter into a food processor and pulse until it looks like course sand.
- Add the egg and run the processor until the dough comes together in a ball.
- Knead a couple times and then roll out on a lightly floured surface.
- Press into a 9" tart pan and trim the edges. Set aside and make the filling.
TO MAKE THE FILLING
- In a medium mixing bowl, combine all the ingredients except the pecan halves.
- Pour filling into the tart shell and arrange the pecan halves in a circular pattern.
- Place the tart on a rimmed pan to catch any drippings and put into the oven for about 50-55 minutes, until it's set.
- Remove from oven and cool to room temperature before serving.
Crust recipe from ‘A Romance With Baking’ by Karol Redfern Hamper and filling recipe from Trisha Yearwood