My favorite pie in the whole pie world is pecan pie.
Pecan pie is not just a pie Friends. To me, pecan pie is a gift of nostalgia.
It’s autumn’s chill at dusk sitting by a fire with The Husband talking about our day.
It’s the day before Thanksgiving baking day, counters covered with all manner of goodness and hot cider on the stove.
It’s after Thanksgiving dinner in a room noisy with laughter and over-filled with family.
I should have given you a DRAMA-ALERT! As you can tell, pecan pie is ever-so-important to this southern gal!
Last year I started adding one of my favorite sweet ingredients to my pecan pie recipe… Dulce de Leche!
It’s a marriage made in heaven!
I use the wondermus gluten free pie crusts from Whole Foods but if you aren’t gluten free, all the better! Your pie can be even prettier with those magnificent Pillsbury pie crusts!
Preheat oven to 350*
*1 cup dark Karo syrup
*1 cup sugar
*2 Tablespoons butter, melted
*1 teaspoon vanilla extract
*2 cups chopped pecans
*1/2 can Dulce de Leche
*1 unbaked pie crust
(I use Whole Foods Gluten-Free pie crust!)
Stir in first 5 ingredients-mix in pecans
~Spread 1/2 can Dulce de Leche in the bottom of pie shell
~Pour pecan mixture into pie shell
~Bake at 350* for 50 minutes or until done (It won’t be firm when you take it out of the oven!)
~Cool for 2 hours
If you want something to do with the other half of the Dulce de Leche, here’s a little something!
In the past I’ve added other yumminess to my pecan pie recipe :
and for a breakfast…
What’s on the dessert menu for your Thanksgiving table?
~Have the sweetest of days my friends~