Thursday, January 30, 2014

Faux Pecan Pie

There is something about having a pie in the oven (from scratch, even) that makes you feel like a domestic goddess.

My husband was coming home from a business trip one night and I wanted to celebrate. Not like it was an incredibly long or horrendous trip, but just that my life is different when he's gone. So, for his first dinner back, I wanted it to feel special.

The dinner that preceded this pie was not super special: a rotisserie chicken (store bought thankyouverymuch), jasmine rice, and salad. Two of those ingredients were bought that afternoon from my warehouse club, but still, a weeknight that ends in pie is fancy.

Faux Pecan Pie
based off the recipe at Southern Plate

4 eggs
1 1/4 cups sugar
1/2 cup unsalted butter, melted and cooled
3/4 cup light corn syrup
1 teaspoon vanilla
Deep dish pie crust, unbaked (I used this recipe)
1-1/2 cups crushed pretzels

Preheat oven to 350. Combine the filling ingredients, (eggs, sugar, melted butter, corn syrup, and vanilla) and whisk until combined and smooth.

Pour filing into pie crust,

 then sprinkle pretzels over the filling.

Bake for 1 hour, covering with foil if the crust starts to get too brown. Remove from oven, let cool completely.

The verdict:
I don't think this would have passed for a pecan pie in a blind taste test; the texture just wasn't the same. If I did make it again, I would combine the filling and pretzels before pouring it all into the pie crust. When the pretzels were just sprinkled over top, it felt like two separate layers.

No one in my family cared - it was gobbled up. While I don't think I'll make it again, it gave me a chance to practice my pie crust technique and it was a fun weeknight treat.