12 July : In honour of pecan pie day
Pecan pie is a delicious dessert that is popular in the United States, particularly in the southern states. It is known for its rich and sweet flavour, with a smooth and gooey filling made primarily from pecans, sugar, corn syrup, eggs, and butter.
The pie is typically made by placing a mixture of pecans, sugar, corn syrup, eggs, and butter into a pie crust, which is then baked until the filling sets and the crust becomes golden brown. The pecans add a delightful crunch and a distinct nutty flavour to the pie.
Pecan pie is often enjoyed during holidays and special occasions, such as Thanksgiving and Christmas. It can be served warm or at room temperature and is commonly accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
The combination of the sweet, caramel-like filling and the crunchy pecans makes pecan pie a beloved dessert for many, offering a delightful blend of flavours and textures that are sure to satisfy any sweet tooth.
We have found the best pecan pie recipe but with a twist..... check out this gorgeous creation - Ice cream Pecan Pie by the amazing @grandbabycakes
Ingredients:
For the Bottom Crust
2 cups graham cracker crumbs
1/2 cup butter melted
For the Crust Crumbles
9 inch frozen pie crust
For the Pecan Pie Swirl
1/2 cup unsalted butter
1/2 cup light brown sugar packed
1/4 cup Karo® Light Corn Syrup
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 1/2 cups pecan halves chopped
For the Ice Cream
8 oz cream cheese room temperature
14 oz sweetened condensed milk
1 tablespoon vanilla extract
2 cups heavy whipping cream whipped to stiff peaks
Method:
For the Bottom Crust
Thoroughly grease a 9 inch springform pan. Next in a medium sized bowl, whisk graham cracker crumbs and melted butter together until combined.
Press crust mixture into the bottom (and sides) of the pan. Refrigerate for 45-60 minutes.
For the Crust Crumbles
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan.
Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.
Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.
For the Pecan Pie Swirl
In a medium sized saucepan, over medium heat add the butter and let it start to melt. Once the butter has melted or is mostly melted add the Karo® Light Corn Syrup and brown sugar. Mix until sugar has dissolved. Then add the vanilla and salt. Stir together everything and continue to mix until the mixture is well blended. Careful that the heat isn’t too high.
Stir in the pecans The pecans should be evenly coated in the syrup mixture. Allow the mixture to cool while you work on the ice cream filling.
For the Ice Cream
Add cream cheese to the bowl of a stand mixer or medium sized bowl if using a hand mixer.
Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
Turn off the mixer and fold whipped cream into cream cheese mixture using a spatula.
To Assemble
Carefully fold 3/4s of the pecans into the batter only folding 3-4 times just until the pecans have distinctly swirled through the batter.
Repeat with 3/4s of the crust crumbles.
Transfer the ice cream mixture to the pie crust and spread evenly.
Top with the remaining pecans and crust crumbles.
Freeze for 6-8 hours. When ready to serve, use a hot sharp knife to cut slices then let defrost for 10-15 minutes and serve.