Pecan Pie: it's still legal after Thankgiving

I know Thanksgiving is over but I still have a few related recipes to share.

 

I have been searching for a really good pecan pie recipe, I wanted one that doesn't use corn syrup. I make my famous almond toffee without it, why not my pecan pie. Agave works beautifully for both.

We found this recipe from the Food Network, Genna made it for Thanksgiving.

She has already requested that we make it again at Christmas, that's how good it is.
The orange zest is such a great accent, it helps cut that heavy sweetness.


Pecan Pie

Ingredients

6 tablespoons butter
1 1/4 cups light brown sugar, packed
1 teaspoons pure vanilla extract
1 teaspoon brandy
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3/4 cup agave nectar
3 large eggs
1/ 3/4 cups pecans, some broken up

1 pie crust

1) Preheat the oven to 350 degrees F with a baking sheet on the middle rack.

2) Meanwhile, melt the butter in a small, heavy saucepan over medium heat.

3) Add the brown sugar, whisking until smooth.

4) Remove from the heat and whisk in the vanilla,brandy,orange zest, salt, and agave nectar.

5) Lightly beat the eggs in a medium bowl, then whisk in the butter and brown sugar mixture.

6) Put the pecans in the pie shell and pour the butter and brown sugar mixture evenly over them.

7) Place on the hot baking sheet and bake until the filling is set, 50 minutes to 1 hour.

8) Cool for 1 hour before slicing and serving.

Salted Pecan Pie Bars

I made a pecan pie this Thanksgiving that was pretty darn good, I have been too busy to post it and it still needed some tweaking.

Then I had a craving for pecan pie bars...off to search recipes online. I finally found one that was simple to make and to modify. Her photos are more beautiful but I only had to make my version once to be totally satisfied ;-)

My expert cookie maker brother agreed with me when he sampled the one I managed to save for him. These bars have the perfect balance of crust to filling, better even than a pecan pie in my estimation. And the coarse salt on top is a nice touch.

Make these and give them to your friends and family as holiday gifts, it will make them very happy !
Add a bag of pecans, some agave, the recipe and they will ecstatic ;-)

Salted Pecan Pie Bars

Alert : These cookies need to cool completely before you cut them. At least four or five hours in a cool house, longer if it is warm inside or refrigerate them overnight. 
They need time to set the filling.

Ingredients

Crust

• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 cups flour 

Filling

• 2 large eggs
• ¾ cup agave sweetener
• ¾ cup packed brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 2 cups pecans

1) Preheat the oven to 375 F.
2) In a large mixing bowl, cream the butter and sugar.

3)Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.

4) Press the crust into a 9×13 baking dish.

5) Bake for 14-15 minutes or until top appears dry and slightly puffed.

6)For the filling, whisk the two eggs, agave, brown sugar, maple syrup, and vanilla. 

7) Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. 

8) Arrange any stray pecans and return to the oven for 18-20 minutes. Remove from oven when the filling appears mostly set. 

9) Sprinkle with coarse sea salt.

10) Now comes the hardest part, they must cool for four to five hours or longer before you can cut them and eat them, otherwise they will not be set enough. They are worth the wait !!