Most American’s today are fighting the obesity epidemic. Portion control is key. The eating Holidays are upon us and deserts will be vast. Here is a pecan pie recipe to limit portions, provided your will power cooperates and you only eat one.
You will need a cast iron wedge/cornbread pan for this recipe.
Homemade pie crust is key. Crust is not hard to make. Make sure you have a pastry blender if you have never made crust this one tool is essential to great crust.
- 1 1/4 c all purpose flour
- 1/4 teas salt
- 1/4 c shortening
- 3 – 4 tablespoons cold water
Mix dry ingredients. Using a pastry blender add shortening and incorporate until it appears like clumping wet sand. Add 2 tablespoons cold water. Mash with a fork until incorporated. Add a tablespoon at a time after this until dough comes together and will hold it’s shape and release from the bowl. If dough is too wet adjust by adding more flour. Chill dough in fridge for 10 minutes, this will assist when rolling it out. Divide into 8 equal portions. Roll each portion until you can overhang each wedge of the cast iron skillet. Make sure you have an ample crust ridge around your wedges otherwise the filling will ooze and will stick to your non-stick pan. Set aside. Preheat oven to 350 degrees.
Make sure you have a pie crust edge ring. This will help the outer crust steam and not burn.
Pecan pie filling, this recipe is adapted from a 9 inch pie. Because the wedges take up valuable pie real estate I have adapted a normal recipe by downsizing the wet ingredients.
- 2 eggs
- 1/2 c maple syrup
- 1/3 c sugar
- 3 1/2 tablespoons butter
- 1/2 teas vanilla
- 1/2 c pecan halves + a tad more
Beat eggs with a fork until fully homogenized. Add syrup, sugar, melted butter, and vanilla. Stir vigorously until homogenized. Stir in pecan halves. Using a small measuring cup (I used my 1/3 c) pour into uncooked pie crust wedges. Do not overfill your wedges or it will overflow and stick to the non-stick. As a rule I only fill them up by 3/4 of the way. You can then top off with extra nuts to raise the level just a bit. Cook on the bottom rack in the oven for 25 minutes with a pie crust ring around the perimeter of the pan. Remove ring after 25 minutes and continue cooking without the ring. When knife inserted into wedge comes out clean, pie is done. Because these are small, you really do not need a plate or a fork to eat after it has cooled. This serves 8 people. YUM!