March 26, 2009

butter pecan pie

butter pecan pie

I remember being at a get together at a friend's home when I was younger. The mother had brought out tarts and some other chocolate desserts and we were so excited. My friend squealed with delight "I love these!" as she pointed to the butter pecan tarts. I had never seen or eaten a butter pecan tart at that point so I wondered whether I should go with the chocolate or try the tart. The tray was making it's rounds around the room, with her mother saying "you only get to choose one!"

Being swayed with my friends pure delight about the tarts, I nervously chose the tart over the chocolate dessert. I assumed it was chocolate tasting since the center was dark. I was imagining a sweet, warm chocolate center surrounded by yummy pastry. Boy, was I wrong.

I bit in and it was sugary sweet but not chocolate tasting at all. I didn't even know what caramel was at that time. I was disappointed. And then I felt the hardness of the pecans between my teeth. I hated nuts when I was younger. I tried hard to swallow down the bite I had taken, saddened that I didn't go for the chocolate dessert and now it was too late since we were only able to have one dessert.

pecans

And since that day, everything is second to chocolate. I will almost always pick a chocolate dessert or nothing at all. Over the years, I've grown to like fruit desserts (it helps when you have 2 apple trees in your yard) but you likely will never see my reach for anything caramel-like or otherwise. Especially butter pecan pie.

My husband enjoys his caramel-like desserts and made this butter pecan pie, and he replaced most of the sugar with splenda (I don't like complete substitution because I can really tell the difference in taste - you can use all sugar, if you wish). He made jokes of "more for me" when I tried to deter him from making it, swaying him to more of a chocolate-like dessert.

However, my tastes are slowly changing again. It was a tasty dessert. The four of us all ate our slices without a complaint. But, in the back of my mind, I had that thought, like when I was a little kid, that I wish it was a chocolate dessert.

Some things never really change I guess.

...

butter pecan pie

*1/2 cup brown sugar
*1 cup splenda
1/4 cup butter
2 tbsp icing sugar
1 tsp vanilla extract
1 tsp maple extract
1/2 cup whipping cream
1/4 cup milk

4 eggs

1 1/2 cup pecans

Combine the first 8 ingredients into a sauce pan. Bring to a boil and whisk until everything is dissolved. Take off heat and allow to cool for 15 minutes..

Mix the eggs. Slowly pour milk/cream mixture into beaten eggs.

Put pecans in pie shell. Pour mixture into a homemade or store bought pie shell.

Bake at 350 F for 30-40 minutes. Place on rack to cool for 30 minutes. Serve.

* You can use 1.5 cups of sugar instead, if you prefer not to use sugar substitute.

1 comment:

Ryan said...

Great recipe I am going to try it this weekend. Thanks

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