Perfect Pecan Pie

This summer, Tracy’s oldest son turned 18.  Instead of cake, he asked for a dessert smorgasbord (a kid after my own heart) so he could have a dessert sampler-platter of sorts.  Here is the birthday boy with his buffet:

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The four of us girls and our Mom each made a different dessert, based on his request.  Side note:  there is no discussion needed when desserts are requested around us!!   Anywho, Mom and I were talking about pecan pie recipes, we made them slightly different, so we combined the two versions and this recipe was born.  It is seriously, without a doubt, the best pecan pie known to a pecan pie lover.  So, if you have a hankering, or if you need a knock-your-socks-off pecan pie, this will be your go-to from now on!  ~Kathy

Perfect Pecan Pie from Four Sisters Dish

1 (9”) deep dish unbaked pie crust

4 eggs, plus one egg yolk

1 c. dark brown sugar

¾ c. light corn syrup

3 T. pancake syrup

1 tsp. vanilla

½ tsp salt

4 T. butter, melted

1 ½ c. pecans, chopped

½ c. pecans halves

Preheat oven to 400˚.  In a small bowl, beat eggs and egg yolk until combined but not foamy.  Add brown sugar, mix well.  In large mixing bowl, combine corn syrup, pancake syrup, vanilla, salt and melted butter.  Pour in egg mixture and combine well.  Evenly distribute chopped pecans into bottom of pie shell.  Arrange pecan halves over the top of the chopped pecans.  Slowly pour corn syrup mixture over pecans, not disturbing the pecans as much as possible.  Bake for 10 minutes at 400˚ F.  Lower the oven temperature to 325˚ and bake an additional 40 – 45 minutes until center is completely cooked through.  Allow to cool completely before serving.

Perfect Pecan Pie

Perfect Pecan Pie

    Ingredients
  • ~ 1 (9”) deep dish unbaked pie crust
  • ~ 4 eggs, plus one egg yolk
  • ~ 1 c. dark brown sugar
  • ~ ¾ c. light corn syrup
  • ~ 3 T. pancake syrup
  • ~ 1 tsp. vanilla
  • ~ ½ tsp salt
  • ~ 4 T. butter, melted
  • ~ 1 ½ c. pecans, chopped
  • ~ ½ c. pecans halves
  1. Preheat oven to 400˚.
  2. In a small bowl, beat eggs and egg yolk until combined but not foamy.
  3. Add brown sugar, mix well.
  4. In large mixing bowl, combine corn syrup, pancake syrup, vanilla, salt and melted butter.
  5. Pour in egg mixture and combine well.
  6. Evenly distribute chopped pecans into bottom of pie shell.
  7. Arrange pecan halves over the top of the chopped pecans.
  8. Slowly pour corn syrup mixture over pecans, not disturbing the pecans as much as possible.
  9. Bake for 10 minutes at 400˚ F.
  10. Lower the oven temperature to 325˚ and bake an additional 40 – 45 minutes until center is completely cooked through.
  11. Allow to cool completely before serving.
https://foursistersdish.com/2018/11/15/perfect-pecan-pie/

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Old Country Store Brussels & Kale Slaw

When I think of salads, I typically think of summer.  This, however isn’t your typical salad.  In fact, it’s more of a slaw… a fall slaw.  I like the sound of that; heck, it almost rhymes.  But not quite.  Anywho, if you’ve ever visited Cracker Barrel Old Country Store for dinner, you may have had their Brussels Sprouts N’ Kale Salad.  If so, this will be very familiar.  I’m not sure what exact ingredients their version has, but I think I hit it pretty close.  Mine has shredded Brussels sprouts, kale, dried cranberries and pecans, just like theirs.  I kicked it up a notch, though, with addition of finely diced apples, red onion, and a maple vinaigrette.  What says Autumn more than apples, pecans, cranberries, and maple?  Nothing, folks.  This is the perfect Autumn/Fall/Holiday Salad/Slaw/Side.   ~Erin

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¼ c. extra virgin olive oil

½ c. maple syrup*

2 T. apple cider vinegar

2 tsp. dry ground mustard

½ tsp salt

1 lb. Brussels sprouts, stems cut off and outer leaves removed, then washed

3 c. chopped kale

2 apples, cored & finely chopped

¼ of a red onion, finely chopped

¼ c. dried cranberries, coarsely chopped (or more if not following WW)

1 oz. pecans, toasted if desired & chopped

 

Mix together the first 5 ingredients in a jar with a lid (shake to combine) or a small bowl (whisk to combine).

Shred the Brussels sprouts, preferably using a food processor.

In a large bowl, combine the shredded sprouts with the chopped kale, apple, and onion.

Pour the dressing over top and stir.  I like to add it gradually and stir, so as not to overdress the slaw.

Top with chopped cranberries and pecans.

Chill until ready to serve; toss to redistribute dressing before serving.

Old Country Store Brussels & Kale Slaw

Old Country Store Brussels & Kale Slaw

    Ingrendients
  • ~ ¼ c. extra virgin olive oil
  • ~ ½ c. maple syrup*
  • ~ 2 T. apple cider vinegar
  • ~ 2 tsp. dry ground mustard
  • ~ ½ tsp salt
  • ~ 1 lb. Brussels sprouts, stems cut off and outer leaves removed, then washed
  • ~ 3 c. chopped kale
  • ~ 2 apples, cored & finely chopped
  • ~ ¼ of a red onion, finely chopped
  • ~ ¼ c. dried cranberries, coarsely chopped (or more if not following WW)
  • ~ 1 oz. pecans, toasted if desired & chopped
  1. Mix together the first 5 ingredients in a jar with a lid (shake to combine) or a small bowl (whisk to combine).
  2. Shred the Brussels sprouts, preferably using a food processor.
  3. In a large bowl, combine the shredded sprouts with the chopped kale, apple, and onion.
  4. Pour the dressing over top and stir. I like to add it gradually and stir, so as not to overdress the slaw.
  5. Top with chopped cranberries and pecans.
  6. Chill until ready to serve; toss to redistribute dressing before serving.

*WW Freestyle Info.: This makes about 8 servings of 1 cup each. With regular maple syrup, each serving is 7 SmartPoints. With sugar free maple syrup, each serving is 4 SmartPoints. With light maple syrup, each serving is 5 SmartPoints.

https://foursistersdish.com/2018/11/12/old-country-store-brussels-kale-slaw/