No Thanksgiving dinner is complete without a pecan pie. Linda shares her great-grandmother’s tried and true recipe, but you can also amp up your dessert menu with a modern twist on pecans. Whether you go traditional or contemporary, your celebration won’t be complete without one of these delicious desserts.
Butter Pecan Cheesecake Mini Trifles
12 ounces cream cheese, softened
7 ounces sweetened condensed milk
1 ½ tablespoon butter flavoring extract
2 teaspoons vanilla extract
½ cup pecan chips
½ cup graham cracker crumbs
2 cups sugar
½ cup water
1 Tablespoon corn syrup
1 cup heavy cream, room temperature
½ cup bourbon
In a small pan on medium high heat, add the pecan chips and toast the pecans for 5 minutes.
In medium bowl, blend cream cheese until creamy with a handheld mixer; add the sweetened condensed milk and mix again. Finally, add the butter and vanilla extract. Fold in the toasted pecan pieces. Set in the refrigerator until ready to use.
To make the caramel sauce, add sugar, water, and corn syrup in a medium saucepan on medium-high heat. Bring sugar mixture to a boil and use a wet pastry brush to brush down the sides of the pot. Do not stir. Continue cooking until dark amber color emerges, about 6 minutes, and remove from heat. Carefully and slowly pour in the heavy cream and stir. Once the cream is added allow to sit for about 1 minute. Next, slowly add the bourbon and stir. Bring the caramel back to a boil for about 1 minute.
In mini trifles or shot glasses, add 2 tbsp of graham cracker crumbs. Place cheesecake mixture in large plastic bag and cut hole at the bottom corner of the bag. Layer the with cheesecake filling, caramel sauce, cheesecake filling and top off with whipped cream. Chill in the refrigerator for at least 20 minutes and serve.
Mama’s Pecan Pie
1 cup white Karo syrup
½ cup sugar
3 eggs, beaten
3 tablespoons butter, melted
1 teaspoon vanilla
1 pinch salt
1 cup pecans, halved
1 pie shell
Add sugar to eggs. Add Karo syrup, butter, salt, vanilla and pecans. Stir well. Pour in shell. Bake at 350 degrees for 30-40 minutes or until set.
namon apples and warm caramel sauce. Makes 6 servings.
Pecan Pie Squares
2 cups flour
½ cup confectioner’s sugar
1 cup cold butter or margarine
1 14-ounce can
sweetened condensed milk
1 teaspoon vanilla extract
1 6-ounce package almond brickle chips
1 cup chopped pecans
Preheat oven to 350 degrees (352 degrees for glass pan). In medium bowl, combine flour and sugar; cut in the margarine or butter until mixture is crumbly. Press firmly in the bottom of a 9-by-13-inch pan. Bake 15 minutes.
In the meantime, beat sweetened condensed milk, egg and vanilla. Stir in chips and pecans. Spread onto crust evenly. Bake 25 minutes or until golden brown. Do not overbake as the edges will harden, making cutting difficult. Cool. Cut in squares. Store covered to refrigerate.