Over-the-Top Dessert: This extraordinarily rich and sweet dessert was the winner at the 1996 State Fair of Texas State pie competition, which Dean Fearing helped judge. “Out of 140 pies, this one was it,” he says.
Over-the-Top Dessert: Happy Thanksgiving! This incredible pecan pie tastes of dark caramel, toasted nuts and a little bit of bourbon. Plus, the supereasy press-in crust means you don’t even need a rolling pin.
Over-the-Top Desserts: For a modern take on pecan pie, pastry chef Dimitri Fayard spreads layers of soft caramel and creamy chocolate ganache in a sweet pastry shell, then sprinkles chopped hazelnuts over the top.
Made a pecan pie from pecan’s from my friend Sussann’s pecan tree in Austin.
1 cup of light brown sugar ¼ cup of white sugar ½ cup of butter 2 eggs, at room temperature 1 tablespoon of all-purpose flour 1 tablespoon of milk 1 cup of chopped pecans 1 pre-made 9 inch pie crust
1. Preheat oven to 350 degrees F.
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in brown sugar, white sugar, and the flour. Mix well. Then add in the milk, vanilla and nuts.
3. Pour into an unbaked 9 inch pie crust. Cover crust with a pie crust cover. Bake in preheated oven for 10 minutes at 350 degrees F, then reduce the temperature to 300 degrees F and bake for about 30 minutes or until you start seeing some cracks on the crust. Then cool at room temperature for about 4-5 hours.
4. Garnish with some pecan halves, drizzle with chocolate.. more the better!
I love pecan pie what can I say. I saved a piece for me to have tonight. There were two pieces left, and I walk in the kitchen to get it. My mom’s boyfriend is sitting in the living room with the whole pie container eating them both………