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!
Ingredients:
Preheat oven to 350*
*1 cup dark Karo syrup
*3 eggs
*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!)
Instructions:
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
YUM!
If you want something to do with the other half of the Dulce de Leche, here’s a little something!
Dulce de Leche Marshmallow Oatmeal Cookies~Gluten Free Easily!
In the past I’ve added other yumminess to my pecan pie recipe :
Butterscotch Pecan Pie & Milky Way Pecan Pie
and for a breakfast…
What’s on the dessert menu for your Thanksgiving table?
~Have the sweetest of days my friends~
| Servings |
Ingredients | |
- 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 hour
Julie Garmon says
November 15, 2011 at 8:50 amAll I can say is yum. Double yum. Yummy.
bill (cycleguy) says
November 15, 2011 at 9:20 amI didn’t eat Pecan Pie when it wasn’t GF. Sorry. 🙂 ‘Course I don’t eat Pumpkin Pie either. What is on my dessert menu? Well…ice cream of course. Sometime during the day, probably when i am watching either “It’s a Wonderful Life” or “The Santa Clause.” Have a great day Robin!
Candy says
November 15, 2011 at 10:08 amDrooling here. Have yet to try a GF crust (not a big pie eater) but sadly no Whole Foods here. My rolling pin terrifies me. But those cookies? Oy.
Jane Carter says
November 15, 2011 at 10:37 amI’m thinking maybe I might have to make this caramel pecan pie recipe ~ sounds so yummy! And Eddie takes care of making the pumpkin pies every year. Still browsing for inspiration to round out the dessert menu. Or, maybe I am waiting to see if anyone else offers to bake something this year. My dad mentioned something about a vanilla wafer cake he can make ~ so, perhaps we will have that, too. Of course, none of us have ever had any cake baked by my dad before, so this might be really interesting!
Gina says
November 15, 2011 at 12:09 pmYummy. Or you could just make two pies. 😉 I love pecan pie also but my favorite at Thanksgiving is my great grandmother’s recipe for cushaw pie. It’s made with cushaw squash instead of pumpkin and you cook it on the stove and pour the filling into a baked crust. I think my mom is making them this year. Seriously, I LOVE it!! 🙂
1 Funky Woman says
November 16, 2011 at 2:38 amSo even though it’s 12:30 and I should be asleep, I’d rather sit here and drool over those gorgeous yummy treats!
I’d like one of each please!
And, Congrats on the sweet babe, what a fantastic name!
Megan