Wednesday, November 27, 2013

A Classic with a Twist: Candied Pecan Pie

At the risk of full disclosure, I'm not typically a fan of pecan pie.  Too often it looks like it needs a hug-the sad wrinkly brown topping without a hint of color.  Due to it being Levi's favorite-I felt the need to begin making it for Thanksgiving this year.

My first attempt was fine.  Levi and my father each ate the majority of the pie with compliments, but I sat there with the same sad feeling as I choked it down.  It needed...something (flavor). 

So this version was created to satisfy my own need to make a twist on a classic-without stripping it of all its dignity. 

This recipe can be done over the course of two days, or during a laundry day.  Its not complicated, but the two hour cooking time can be annoying to some.  The candied pecans can also be eaten as a treat!

Candied Pecans

12oz-16oz Pecan halves
1 cup sugar
1 egg white
1 Tbsp. water
1 tsp. cinnamon
1/2 tsp vanilla
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp salt

In one bowl mix the wet ingredients and whisk until fairly frothy.

In separate bowl mix all dry ingredients-except the pecans.

Add the pecans to the wet mix and stir so they are coated evenly.  Slowly add in the sugar mixture and stir so the pecans are evenly coated.
Pecans coated with sugar mixture before cooking

Dump pecans onto a cookie sheet lined with parchment and spread out evenly.  Put into a 250 degree oven.  Stir every 15-20 minutes for an hour, breaking up the clumps so the egg-wash cooks through. 

Let cool and serve or store.

Candied pecans-finished

Candied Pecan Pie (1 pie)

1 unbaked pie crust (9 in)
1 cup corn syrup
1 cup sugar
3 eggs
2 1/2 Tbsp melted unsalted butter
1 1/4 tsp vanilla extract
1 Tbsp cornstarch
1 Tbsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1 cup candied pecans
1 cup chopped pecans

Lay pie crust in pie dish and cover evenly with the chopped pecans-creating the first layer. 

Mix remaining ingredients (except the candied pecans) and pour over chopped pecans.

Top with candied pecans.
Pie before baking

Bake at 350 degrees F, uncovered for approx 50 minutes until the pie's center doesn't jiggle when moved.

Cool completely before serving.

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