Welcome to our new series Blissful Days! We’re going to give you an excuse to pop open that bottle of champagne on a Tuesday night or indulge in dessert while on your “diet”. Today, we are going to celebrate Pecan Pie Day! This is a great first celebration since Judi makes a mean Pecan Pie and we are going to share the recipe with you!
We suggest pairing your slice(s) with a Port that has a sweet nutty flavor to it to enhance every single bite. What else would you suggest pairing your Pecan Pie with?
- 1 cup **Pamela’s Gluten-Free Bread Mix or regular flour
- 1/8 tsp salt
- ½ cup cold butter, cut into Scrabble-tile size pieces
- 4-5 Tbsp icy cold water (I put a metal cup of water in freezer until top freezes over, then use the water immediately)
- Mix together the flour and salt.
- Cut the butter into the flour, until the mixture resembles coarse crumbs.
- Add icy water one tablespoon at a time, mixing as little as possible, until a loose dough forms. Roll out on floured surface until the size of a 10” pie plate. Transfer dough to pie tin.
**If you bake/cook for someone with Celiac Disease or wheat, corn or soy allergies, please try Pamela’s Gluten-Free Bread Mix. Everyone greedily eats up anything made with this flour. If you have ever tried gluten-free flours, you can appreciate how thankful I was to discover Pamela’s —none of the strange taste, off texture, or non-complying measurements that often accompany gluten-free flours. I substitute Pamela’s Gluten-Free Bread Mix for equal amount of flour for all my flour needs, since members of my family have gluten, corn, and soy intolerances. Pamela’s Gluten-Free Baking Mix is excellent, but contains corn meal.
Ingredients for Pecan Pie Filling
- 4 large or extra large eggs
- 1 ¼ cup brown sugar, packed
- 1 ¼ cup maple syrup
- 1 ½ cup pecans, chopped (we like coarsely chopped)
- 8-12 pecan halves, if desired
- 1 tsp vanilla extract
- Preheat oven to 300 degrees Fahrenheit.
- Beat eggs well with mixer (or whisk like a tornado); add the brown sugar and whip until frothy and thick. Thoroughly mix in the maple syrup and vanilla extract.
- Pour mixture into the unbaked pie shell.
- Top with 8-12 pecan halves, if desired.
- Bake for 1 hour and 20 minutes, until filling is set.
To make Chocolate Pecan Pie (not John’s piece of pie), I added 1 cup mini chocolate chips to the Pecan Pie Filling before pouring the mixture into the unbaked pie shell. I loveyed it!!! But, alas, I make pecan pie for John’s birthday, our wedding anniversary, Thanksgiving, and Christmas, where chocolate-free is preferred. I make a dynamite chocolate cream pie for Sarah and me, but that’s a different blog article. Enjoy!!!
Judi and Sarah
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