I feel totally guilty posting dessert recipes like this on a blog where I’m all about healthy eating…
…but moderation is key!!!
Thanksgiving should be enjoyed, guilt-free, in moderation and not looked at as a “cheat day”. The word cheat automatically makes you feel guilty and feeling guilty about food should never occur if you’re practicing moderation and live a healthy lifestyle. Right?
So here…have a slice of this. 😉
- 6 tbs. sweet cream, salted butter
- 1 C. packed light brown sugar
- 3/4 C. light corn syrup
- 2 cups chopped, roasted pecans
- 2 tablespoons vanilla bean paste
- 3 eggs, lightly beaten
- Preheat the oven to 350 degrees.
- Prepare your pie crust by placing the dish on a piece of aluminum foil large enough to be folded up over the edges of the pie crust. This will prevent the crust from being burned while the filling bakes.
- In medium saucepan, brown the butter by bringing it to a simmer and stirring it constantly until it becomes very light brown.
- Remove the butter from the heat immediately. It will continue to brown.
- In the same saucepan, add the brown sugar, and corn syrup. Bring this to a boil over medium heat, stirring constantly, and continue to let it simmer for roughly one (1) minute.
- Remove from the mixture from the heat and stir in the vanilla bean paste and pecans.
- Set the mixture aside to cool.
- Whisk in the eggs, which must be beaten, into the filling. Whisk the mixture until smooth.
- Pour the filling into the pie crust.
- Bake on the lower oven rack for about 45 minutes, or until the edges are set (turning into a bubbly caramel). The center should be less “cooked” looking.
- Cool on a rack. Serve slightly warm or room temperature.
If you need a pie crust recipe, you can find one here. I may or may not use a frozen pie crust from time to time, too…