Calling all Chefs and other talented dessert cooks

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Permalink Reply by susan holaday on December 7, 2008 at 5:44am

Funny you should ask - I'd love a great pecan pie recipe too. I have a bag of pecans I would love to use and that would be my favorite thing to make with them.

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Permalink Reply by Debra Straka on December 9, 2008 at 6:51am

Tis the season, hopefully I will get some feedback to share!

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Permalink Reply by Debra Straka on December 16, 2008 at 12:07pm

This just in from dessertprofessional.com (special thanks to Susan for turning me onto the site).

Bourbon Pecan Tart
Ingredients
4 Eggs
6.5 oz. brown sugar
3 oz. corn syrup
1 tsp. salt
1 tsp. vanilla extract
1 oz. bourban
2 oz. melted butter
10 oz. pecans (any nut can be substituted)
8 oz. chocolate chips (optional)

Directions
1. Preheat oven to 375 degrees (350 convection)
2. Whisk eggs lightly.
3. Add corn syrup (honey can be substituted) and whisk.
4. Add brown sugar and salt and whisk.
5. Add butter and whisk.
6. Stir in 5 oz. chocolate chips and bourban.
7. Roll out pate sucree (sweet pastry from your favorite recipe) to 1/8 inch thick and place in parchment lined 1/4 sheet pan or a tart pan (grease and line bottom with parchment).
8. Pour the filling into the tart shell.
9. Either sprinkle pecans over filling (you can stir into filling before it goes in the pan) or arrange pecans on top of filling.
10. Bake for about 20 minutes in the lower 3rd of the oven.
11. Let cool.
12 Melt remaining chocolate over a double boiler or in the mocrowave, and drizzle over the cooled bars/tart.

I am told this recipe is also great with macadamia nuts, white chocolate and 6 oz. of flaked coconut.
If someone else has a recipe they think is better and want to share ~ you bet, I am interested.

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Permalink Reply by susan holaday on December 16, 2008 at 2:20pm

So excited you found this and am copying it in hopes of trying it one of these days!

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