TRADITIONAL PECAN PIE IN A JAR




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Here’s a little twist on this beloved dessert institution. These Traditional Pecan Pie in a Jar are the perfectly sized sweet treat that will finish off any big, satisfying turkey dinner.  This crunchy, golden, deeply toasted nutty dessert will satisfy everyone’s sweet tooth!

Happy Thanksgiving Everyone! This is the time of year that I consume treats with reckless abandon! Ok, I do have some self-control. But I love the big, hearty Thanksgiving meal. I particularly love the desserts that come after you loosen your belt. One year I was asked to bring a pecan pie to a Thanksgiving get together. I wanted to do something a little bit different than walk in carrying a regular pie in a pan. So, I have always loved the cute little mason jars. I figured, why not give everyone his or her own petite dessert? They are the perfect portions after such a big meal.
INGREDIENTS
  • 2 cups pecan halves, coarsely broken
  • 1 cup sugar
  • ¾ cup light corn syrup
  • ¾ cup dark corn syrup
  • 4 eggs
  • ¼ cup butter
  • 1½ teaspoons vanilla
  • pinch salt
  • 2 refrigerated 9 inch pie crust dough
  • 8 half pint wide mouth mason jars, clean and dry
  • Twine, if you so desire

INSTRUCTIONS
  1. Preheat oven to 350°. Spread pecans on a cookie sheet and bake for 6 minutes to toast them. Set aside and let cool while you prepare the filling.
  2. In saucepan boil sugar and corn syrups together for 2 minutes; set aside to cool slightly.
  3. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly so they don’t scramble.
  4. Stir in butter, vanilla, and salt.
  5. Spray all jars with non-stick cooking spray. Fill jars with pieces of dough half of the way up the jar and press down to fill the bottom and ⅓ of the way up the sides. Fill the bottom with a good layer of pecans and then pour filling to just below the lip.
  6. Place the jars on a baking sheet and bake in the preheated oven for 40 minutes until done. Check at 25 minutes and cover top loosely with aluminum foil if it is getting too dark on top. Let cool for several hours before serving. Serve with sweetened whip cream or vanilla ice cream if desired. Tie with twine to make them extra special!
NOTES
These little desserts freeze beautifully. But, do not bake them before freezing them. After the sugar and corn syrup mixture has completely cooled down, you assemble the ingredients in the jar, put the lid on and freeze them.

I have frozen mine up to 1 month, after that they are calling my name from the freezer! When you take them out of the freezer, remove lids from jars and place jars on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375. That will give the jars a chance to warm up slowly as the oven preheats. If you’re really worried you can always let them sit at room temp for a bit first before putting them in a cold oven, but these are canning jars and used to extreme temperatures. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly.
Also, please try this little dessert with my favorite Golden Yunnan adagio tea...it's Amazing!

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