A lot of people really like pecan pie. But I’m not one of them. It’s not that there’s anything wrong with the pecan pie – the flavors are delicious – I just can never get over the thick layer of overly sweet and sugary filling that lies beneath the crust and pecans. But this is where pecan pie comes into play. It’s the same wonderful flavors but in completely different proportions, giving you a sweet and savory pecan filling with plenty of crust to back it up.I may not have been a fan of pecan pie before, but this is what I love!
In case you don’t know, a “slice pie” is still a pie, it’s simply a pie baked on a baking sheet, which means you have a higher crust to filling ratio and feed a lot of people can. All good things.
INGREDIENTS:
- 6 eggs
- 1 cup light corn syrup
- 1 cup brown sugar, packed
- 1/2 cup (1 stick) butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 4 cups pecan halves
- 2 9 -Inch Cake
HOW TO USE:
- Preheat oven to 350°F.
- Let the dough stand at room temperature for 15 minutes.
- Stack the dough on top of each other and roll out into a 33 x 45 cm rectangle.
- Transfer dough to a 12 x 17 inch jelly roll pan, trimming excess to 1 inch. Tuck the excess under and fold the edges.While you prepare the filling, place in the freezer:
- In a large bowl, mix together the eggs, corn syrup, sugar, butter, vanilla, cinnamon and salt until well combined. Stir in pecans.
- Remove the cake base from the freezer and pour in the filling.
- Bake for 40 to 45 minutes, until the filling is puffed and set in the center. Remove to a wire rack to cool completely before slicing and serving.
- Recognize!
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