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!






Related Articles

0 comments:

Post a Comment

We THRIVE on comments, so please share your thoughts with us!