Friday, 22 November 2013

On-The-Go Pecan Pie

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. 

You'll Need: 

For the base:
230g butter (softened) 
150g brown sugar 
350g plain flour 
1/2 tsp salt 

For the topping: 
120g butter
220g brown sugar
110g honey 
2tbsp double cream 
250g pecans 

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! 


1 comment:

  1. we absolutely love pecan pies, and this looks like one we would definitely enjoy. we're going to give this a crack for christmas!!!! thanks for the simple and easy to follow recipe