Do you love pecan pie, but don’t have time to make it from scratch this year? Never fear, there’s another way!
The Rachael Ray Show‘s Grant Melton knows exactly how to have your cake — and eat your pie, too.
It’s all a matter of reimagining some of your typical Thanksgiving ingredients into a slightly different form, one that’s a lot easier to prepare.
After all, pecan pie can be made the old-fashioned way pretty easily, but it’s still a lot of bother (and dishes!) on a day when you’re already up to your elbows in casseroles and stuffing.
Instead, try taking the quick and simple route to the same goal by whipping up a tasty dessert with all the flavor of a classic pecan pie, but in one pan and without the fuss of pie crust.
As an added bonus, it takes less than an hour from start to finish. In other words, if you’ll excuse our pun, this recipe is as easy as pie!
To make this recipe at home, print out the instructions below.
- 4 cups pecan halves
- 1 cup (2 sticks) butter
- 1 cup light brown sugar
1⁄2cup maple syrup
- 2 eggs
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup heavy whipping cream
1⁄4cup powdered sugar 1⁄4cup dark maple syrup
- 1 Tbsp. whiskey
- Chop 2 1/2 cups of pecans, set remaining pecans aside.
- Heat butter in cast-iron skillet over medium-high heat until it melts, then turn off heat.
- Whisk in brown sugar and maple syrup until smooth, then let cool for a few minutes.
- When cool, whisk in eggs.
- Fold in flour, baking soda, baking powder, and salt with a rubber spatula.
- Fold in chopped pecans.
- Decorate the top with remaining (unchopped) pecan halves.
- Place skillet in the oven and cook 30 to 35 minutes at 350 °F.
- When slightly brown on top, remove from oven and let cool.
- Meanwhile, whip together cream, whiskey, powdered sugar, dark maple syrup, and remaining salt until whipped cream forms.
- Slice pie and dollop generously with whipped cream.
- Serve and enjoy!
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