Pecan Pie

Pecan Pie, a decadent, sugary circle of nutty goodness.

I am often asked to bring dessert to family dinners. This Christmas, I wanted to bring a touch of the south to dinner with a rich, decadent Pecan Pie. True to form, I ran out of time to make my own pastry, so for these pies I used purchased pie shells (gasp!) which is perfectly FINE if you are BUSY and working full time and running around and don't want to show up at dinner without dessert! Stop judging me! LOL

I spent a year of my teenage life in Mississippi, in what you would call the Deep South. I was a fish out of water, being a Canadian girl suddenly living in a small town where foreigners never visited. My family never quite fit in there, however, my mother and I embraced the cuisine of our new home wholeheartedly.

I have so many fond food memories, but Pecan Pie is one that stands out, especially around the holidays. I never had a pie made of nuts before — it seemed so weird! Put a slice of Pecan Pie in front of me, and I am transported back to that time. And don't forget a scoop of vanilla ice cream!

You beautiful, beautiful, pie.

12 Days of Christmas Baking! Day 9: Mini Pecan Tarts

Day 9: Mini Pecan Tarts

Do you love pecan pie? I do! These tiny pecan jewels and the sweetest bite of pecan pie, in one delectable morsel. They will look beautiful on any holiday party tray.

Who doesn't love a little tart? ;-)

 
Mini Pecan Tarts 

Makes about 3.5 dozen
Ingredients
1 cup margarine
6 oz. cream cheese, softened
2 cups all-purpose flour
1 egg
1-1/4 cups dark brown sugar, packed
1-1/2 tablespoons melted butter
1/4 teaspoon vanilla extract
Pinch of salt
3/4 cups chopped pecans

Method

1. Pre-heat oven to 350° F. 
2. In a stand mixer, cream together margarine and cream cheese until fluffy. Beat in flour, a little at a time, until a smooth dough ball is formed. 
3. Roll dough into small balls, then press dough into a mini muffin pan, making sure the dough is even on the bottom and the sides. 
4. In another bowl, mix together eggs, brown sugar, butter, vanilla and salt. Mix in pecans. Using a small spoon, fill each crust about 2/3 full with pecan mixture. 
5. Bake for about 15 minutes or until crust turns slightly brown and filling has puffed up. Cool and store in an air-tight container.

Pumpkin Cheesecake and Gingersnap-Pecan Crust with Maple Caramel Sauce

Spicy pumpkin cheesecake with gingersnap and pecan crust, drizzled with maple-caramel sauce

For your Thanksgiving feast this year, why not try an elegant alternative to the same old boring pumpkin pie — creamy pumpkin cheesecake! This smooth and spicy cheesecake is drizzled with warm, maple caramel sauce and chopped pecans, atop a gingersnap and pecan crust.