Monday's Menu

 One of my favorite holiday desserts is pecan pie. 

Most recipes, though, call for corn syrup. Corn syrup is not exactly real food.

I've tried a couple of recipes that don't use corn syrup but they weren't that great and I was rather disappointed.  Azure does have an organic corn syrup that brings it a step closer to real food. 

But it doesn't help much if you don't think of ordering it until after your order arrives. Oops.

However, I found this recipe this year to give a try. I think it's a winner.

It uses real maple syrup in place of the corn syrup and thickens with some flour mixed into the butter. I think I'm in love.

Be aware that real maple syrup is not the Aunt Jemima stuff. That is just corn syrup (high fructose or not) with brown coloring and fake maple flavor added to it. Sooo bad for you.

Real maple syrup (kind of like this one) is thinner, almost like water. It has to be refrigerated after opening. And it actually came from a tree at some point in its life. So don't accidentally add in the wrong thing if you decide to try this recipe.

I love that I don't have to buy anything special to make this pie. I usually have all of these ingredients on hand. And I really love knowing that the ingredients aren't scary. I hope you enjoy it.

The original recipe came from here.

Maple Pecan Pie

1 pie crust

2 1/2 cups pecans

5 Tablespoons melted butter

1/2 cup brown sugar

1 Tablespoon all-purpose flour

2 teaspoons vanilla

1/2 teaspoon salt

3 large eggs

1 cup pure maple syrup

Preheat oven to 350 degrees.

Par-bake your pie crust by rolling it out and lining a greased pie plate. Place a piece of parchment paper in the center and fill with pie weights or dried beans. Use egg wash on the crust, if desired. Bake 15 minutes. Remove the pie weights/dried beans and parchment paper.

Carefully spread pecans evenly inside warm pie crust. Set aside. Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.

Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, if desired, place a pie shield or circle of foil around outside edges of pie to prevent browning. 

Remove finished pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. The pie filling will set as it cools.

Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Monday's Menu

 If your place is anything like ours, then what you need for the Fourth is a cool, creamy dessert.  I have made this a few times since finding it here. It is Rugrat's oft proclaimed favorite. In fact, she asked for one as her birthday "cake" last year. 

We call it "Mile High Chocolate Pie" after a comment made by a guest when I put it in a deep dish pie plate.

Anywhere, anytime I've taken this dessert, there have been rave reviews. So... you're welcome. Enjoy!

:)

Chocolate Icebox Pie
 
1 Oreo crust
2 8-oz. blocks cream cheese
8 oz. semisweet chocolate pieces/chips
1 1/2 cups heavy cream
1 cup powdered sugar
1/3 cup sour cream
1 teaspoon vanilla
addition whipped cream
 
Combine chocolate pieces with 1/2 cup heavy cream in large microwave safe bowl. Heat in 20 second intervals, stirring well between, until chocolate is melted and smooth. Set aside to cool for at least 25 minutes or until no longer warm to the touch.
 
Combine 1 cup cream and 1/4 cup powdered sugar and use an electric mixer to beat until stiff peaks form. Refrigerate.
 
Place cream cheese in bowl and pour cooled chocolate mixture over it. Beat until smooth and creamy. Mix in remaining 3/4 cup powdered sugar, sour cream, and vanilla until completely combined. Add whipped cream that was previously prepared, folding in gently until incorporated. Spread filling in chilled Oreo crust and smooth top. Place pie in refrigerator to chill for 6 hours or overnight. If desired, top with additional whipped cream.