These recipes are quite close, and you can almost say that a Canadian classic butter tart is the same as a pecan pie. Some classic recipes also include heavy cream in their pecan pie filling. This tasty pie has a filling made with chopped or halved pecans, corn syrup, brown sugar, melted butter, eggs, vanilla extract and salt. This will cause the pie to have a burnt flavor if you toast them too much. The key is to stir regularly so that the pecans toast evenly and do not charr too much. Simply add pecans to a pan on medium-high heat, and allow to gently brown for about 5 minutes, or until fragrant and start to turn a darker brown. Regardless, you’ll still achieve the flaky crust! The only reason I prefer to use store-bought since it’s such a time saver and you’ll have this sweet pie ready in no time.
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