Then I made another pumpkin pie, called a caramel pecan pumpkin pie. It required caramel ice cream topping, a graham cracker crust, about 1/2 cup of chopped pecans, 2 3.4 oz. packages of vanilla instant pudding, 1 cup of cold milk, 1 can of pumpkin, 1 tsp of cinnamon, a 1/2 teaspoon of nutmeg and 1 8 oz tub of Cool Whip:
Smash the pecans:
Pour enough caramel topping into your pie crust to cover the bottom nicely:
Like so:
Layer that with crushed pecans (but not all of them -- you will need more later):
Take the can of pumpkin and whisk in the cinnamon, nutmeg, pudding mix and milk:
Add half the package of Cool Whip:
Mix that in:
You will put that mix in the pie crust and refrigerate for at least one hour (I refrigerated overnight). Before serving, top the pie with the other half of the Cool Whip, sprinkle more crushed pecans over the pie and drizzle some more caramel sauce over it. Gonna be good:
So good, I couldn't get a picture of it without a slice already missing.
Naturally, two pies is not enough, so we also did a pecan pie. Still Wednesday, kids. You will start with one 9-inch pie crust (commercial or you make it, I don't care), 1/3 cup of butter at room temperature, 3/4 cups of brown sugar, 3 eggs, 1 cup light corn syrup, 1 cup chopped pecans, 1/8 tsp salt and 1 tsp vanilla extract:
In a large bowl, whip the shit out of that butter until fluffy:
Add the eggs, one at a time, and make sure you beat them in good, too:
Add the corn syrup, pecans, salt and vanilla extract and then mix it up right:
That looks like you mixed it up right:
So put it in the pie crust, fool:
You will bake that sucker for about 40-50 minutes at 375. If you are wise, you will go in halfway through that time and cover the pie crust edges with foil to avoid over-browning. I didn't, because I don't give a damn about a little over browning. So on Wednesday afternoon, I had three great pies waiting to be eaten:
You know you wish you were here.
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