Family is like pecan pie – something sweet holding all the nuts together.
This pecan pie comes courtesy a request from my adorable youngest brother (the same one who wanted granola bars!) who craved a bit of his college days back. So of course, a pecan pie was in order for our cousins’ dinner at home.
Now most pecan pie recipes entail a big amount of corn syrup or maple syrup – both of which I don’t particularly lean toward. Maple syrup is only acceptable on top of breakfast foods according to me. And I prefer to use real sugar instead of an engineered version!
Now this recipe isn’t exactly a traditional pecan pie, but a cross between a pie and pecan bars. The filling rises like a frangipane tart, and the tiny addition of flour acts more like a thickener. The custard like filling is between firm and runny and the gentle hints of cinnamon is fragrant enough, but not over-powering.
This pecan pie has too many in-betweens, but it works.
It works very well.
This recipe yields a small one square pie of 6 inches. The sweet pie dough is buttery and flaky and speckled with some cinnamon as well.