I have not made them in ages but made some today. I remembered what I did not like about making them and that was fiddling with that cream cheese pastry. The flavor is divine but the dough kept getting too warm and having to be put back in the refrigerator again. Any one have a less sticky dough that is easier to handle?
Oh the filling is just like an old pecan pie recipe I used to make and had lost. It contains no corn syrup at all, it was a filling made by blending together 3 eggs, 1 lb. light brown sugar, a pinch of salt, & 1 Tsp. vanilla. 1 Tbs. Bourbon is better BTW. and 1 stick melted unsalted butter. Stitr that all together and pour over 1 C. coarsely chopped toasted pecans in un unbaked pie crust shell. Bake at 350 40 mins then reduce to 225 and bake 15 more mins. until pie is set.
The tassies were pretty much the same recipe but in smaller proportions and I did use the bourbon in the tassies. But despite the fiddliness I am glad I made them because it got me looking for the old pie recipe. Try the pie. I think many of you will find it better than the corn syrup pecan pies.
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