Posts tagged pecan pie

Hi folks! Inaugural blog post here. Definitely feeling the pressure to make it super good for all zero of my followers. So, imaginary audience, I present you with pecan pie trifle shots. A zillion callories of gooey, buttery goodness.

That would be a pecan pie filling layered with a pecan/crust crumble and topped with some homemade maple whipped cream. I don’t think you’re supposed to enjoy piping this much. Oh and check the super cute mini spoons that I spent forever looking for (lesson learned, check Ikea first for everything).

I’m always drooling over Bakers Royale’s mini trifles and decided to do a trifle twist on the classic pecan pie for Thanksgiving this year.

Now, I don’t normally cook with sugar—I think of it as powdered death. I try not to even keep it in the house, but my sister always sneaks it in somehow. When I do make sweets, I try to use natural sweeteners like honey, maple syrup, or stevia. But when pecan pie ended up on my Thanksgiving menu, I didn’t even consider using any of those. I love pecan pie and didn’t want to see it scaled down—despite my conscience begging me to. I probably should have tried to healthify it (yeah, it’s a word), but I figured if it’s ever okay to ingest copious amounts of unadulterated corn syrup and sugar, it’s during the holidays and it’s for pecan pie.

(ignore the signature change, working through a bit of an identity crisis here)

Pecan Pie Trifle Shots

Makes 12 regular sized shot glasses full.

Filling (adapted from AllRecipes.com—and oh, whose photo would that be?)

• 3 eggs, beaten
• 1 cup dark corn syrup
• 1 cup white sugar
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 cup pecan halves (USE ROASTED)*

1. Toss all ingredients in a blender (or food processor if you wanna get all fancy) and blend until smooth enough to pipe without clogging. Pour into a baking dish and bake at 350 for 45 minutes or until it has reached maximum gooeyness. Let it cool before loading it into a pastry bag with the fattest tip you’ve got.

*I use caps lock sparingly, that’s how important getting roasted pecans is. Super, caps-lock-worthy important. Roasted pecans > normal pecans by a factor of infinity. Either roast your own or try to find some (picked mine up from the international market for roughly the same price as unroasted). You will not regret it—unless something horrible happens in the roasting process…

Pecan/Crust Crumble (This is my basic crust scaled down, but feel free to use your own go-to recipe)

• 1/4 cup butter
• 1/2 cup flour
• 1 tbs sugar (I always add molasses b/c molasses just makes everything better)
• 1/4 - 1/2 cup pecans, roughly chopped

1. Mix and bake the top 3 ingredients in a small dish at 350 until the crust is set. Once cool, crumble and mix with the pecans. Set aside.

Maple Whipped Cream

• 1 cup heavy whipping cream (you could probably use light, but why?)
• 1 - 2 tbs real maple syrup

1. Whip the cream and syrup until stiff peaks form. Load into a pastry bag with a large star tip.

Assembly

1. Pipe a layer of pecan pie filling into your shot glasses.
2. Spoon in a layer of the pecan crumble.
3. Pipe another layer of the pecan pie filling.
4. Top with the whipped cream.
5. EAT.

*Next time I make this (and there will be a next time) I think I’ll try to pipe a layer of the cream in the middle somewhere to lighten the texture. Hope you enjoy!

As you can tell, I’m super new to blogging so feedback is definitely appreciated. Thanks!