If it was socially acceptable to carry round an entire Pecan Pie in my packed lunch everyday, I would.
But apparently it isn't.(It's not very practical or good for you either, but whatever)
I solved all my Pecan Pie woes by transferring the recipe to a tray bake. Bite size pieces of caramelised pecans and a base with the perfect crunch. Yes please.
For the base:
230g butter (softened)
150g brown sugar
350g plain flour
1/2 tsp salt
For the topping:
220g brown sugar
2tbsp double cream
Pre-heat your oven to 180celsius and line a 9x13 inch pan.
Cream the butter and sugar together until all is smooth and a colour change has occurred. Mix in the flour and salt until the mixture has combined to a crumb consistency. Place in the oven for 20 minutes, or until golden brown
While your base is cooking, make your topping. Melt and mix the butter, sugar, honey and double cream in a saucepan on a low heat and all is mixed. Leave to simmer for no longer than 2 minutes - keep an eye on the pan. Take the mix off the heat and stir in the pecans.
Take your base out of the oven and immediately pour the topping evenly. Transfer back to the oven for a further 20 minutes.
Leave to cool and set completely before trying to cut else you'll get goo everywhere!
Ok so it isn't going to do your hips or your stomach any favours. But that's the beauty of the bite-size…the smaller the portion size, the smaller the guilt.
These little beauties would be perfect wrapped in cellophane and tied with a festive ribbon for a fun, cheap and quick holiday gift.
Let me know if you give it a go!