Friday, December 27, 2013

Recipe Rave Review: Butter Pecan Pie

When my TH mentioned he was going to buy a pecan pie a few weeks ago when out to breakfast, I immediately looked at him with disgust and said, "Why would you do that? I will just make one".  Well, those few weeks came and went and he didn't let a night pass without mentioning how much he would love to have that pecan pie for dessert tonight.  I get it, I should have let him buy the damn pie, but I was my usual sassy self and shot that right down.


The holidays proved to be the perfect time for me to make good on my promise.  I was tired of this pie cloud hanging over me and even more tired of the jabs.  The pie had to be made and stat!  Thankfully I just purchased the Best Pies cookbook on clearance at Target the other day and was ready to start my journey, I mean, Pie Not?

First things first, supplies.

  • 1 cup coarsely chopped pecans
  • 1/4 cup butter or margarine
  • 1 container of buttercream frosting (well, I just made my own..easy)
  • 1 package (8 oz) softened cream cheese
  • 1 cup frozen non-dairy whipped cream, thawed (I used Cool Whip)
  • 1 9 inch graham cracker pie crust (easy to make your own of that as well...but I bought one)
  • Pecan halves for garnish

Before I got started with the recipe, I knew I needed to whip up my own buttercream frosting. For that little ditty I needed:

  • 3 cups powdered sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons of whipping cream (I also used the Cool Whip for this since it was on hand)

Throwing a whisk on the end of my mixer I put it on the lowest setting and made sure that butter and powdered sugar mixed right up.

Once it was good and mixed, I turned up the speed a bit and hit it for another 3 minutes.  Next up, I added the vanilla and Cool Whip and continued to mix for an additional minute.

It was still looking a little thick so I added another tablespoon and then it was perfect!

With the frosting done and set aside, I took to the pecans.  Since this was a no bake recipe, there was no need to preheat the oven, just double check there is enough room in the fridge for storage.  I started chopping up pecans in order to get a nice cup full.  I then threw them in my skillet at medium heat with 1/4 cup of butter.

I stirred them constantly to avoid burning and then, when the butter was lightly browned and the pecans smelling good, I tossed them in with the frosting.   I then added the 8 ounces of cream cheese to this nutty mixture and stirred it all up until it was blended evenly.

Lastly, I took that last cup of Cool Whip and folded it in to the mix.  I then slowly poured it into my crust and evened it all out so it fit perfectly.

With the extra pecans I had I decided to add a special garnish to make sure my TH knew who (finally) followed through for him, his TW! Hey, better late then never!  Or in this pie case, BUTTER late then never!

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