Category: Dessert

Quick Puff Pastry Dessert with Bananas and Pecans

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I like this puff pastry dessert because it’s easy to pull together and looks like a lot more work than it is. If you can find a top quality puff pastry like Dufour, it really does improve it, But in a clench I’ve used Pepperidge Farms.

Want to try an Ina Garden inspired tart, Easy Ina Garten-Inspired Apple Tart Recipe

Ingredients:

Puff pastry, cut into slightly larger diameter than pan. 

4 Bananas, sliced about 1/4 inch. 

5 Tbsp/75 gr Butter

1/2 cup/100 gr light Brown Sugar, packed.

1/2 cup/50 gr roasted chopped Pecans. 

What do you need to do before anything else?

Most puff pastry is frozen, so before you begin anything you must take it out to defrost. Just follow the directions on the box for timing. I usually find 20-30 minutes is plenty of time.

Looking for another dessert option, Delicious Desserts: Steel Magnolias Inspired Cake

Preparation:

Melt butter in a sauce pan. Add brown sugar and make caramel. This is easy to do as long as you keep stirring and don’t use a high heat. You’ll know it’s done when it starts to turn brown and has that wonderful caramel smell. Add pecans and reduce heat to keep it from burning.

Lay out your puff pastry on your parchment lined baking sheet. I find a half sheet pan is ideal for this recipe.

Pour your caramel and pear mixture onto your puff pastry and arrange bananas in a single layer.

Take the extra puff pastry and tuck it over the edge to create a lip and pinch the corners as shown in the pic above. Put it into preheated 350F/180C oven for 30 minutes. Allow to cool slightly and cut and serve. It’s wonderful with butter pecan or vanilla ice cream.

Quick Puff Pastry Dessert with Bananas and Pecans

I like this puff pastry dessert because it’s easy to pull together and looks like a lot more work than it is. If you can find a top quality puff pastry like Dufour, it really does improve it, But in a clench I've used Pepperidge Farms.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 30 minutes
Servings: 6
Course: Dessert
Cuisine: Continental
Ingredients Equipment Method Notes

Ingredients
  

  • Puff pastry cut into slightly larger diameter than pan.
  • 4 Bananas sliced about 1/4 inch.
  • 5 Tbsp/75 gr Butter
  • 1/2 cup/100 gr light Brown Sugar packed.
  • 1/2 cup/50 gr roasted chopped Pecans.

Equipment

  • Half Sheet Baking Pan

Method
 

  1. Melt butter in a sauce pan. Add brown sugar and make caramel. This is easy to do as long as you keep stirring and don’t use a high heat. You’ll know it’s done when it starts to turn brown and has that wonderful caramel smell. Add pecans and reduce heat to keep it from burning.
  2. Lay out your puff pastry on your parchment lined baking sheet. I find a half sheet pan is ideal for this recipe.
  3. Pour your caramel and pear mixture onto your puff pastry and arrange bananas in a single layer.
  4. Take the extra puff pastry and tuck it over the edge to create a lip and pinch the corners as shown in the pic above. Put it into preheated 350F/180C oven for 30 minutes. Allow to cool slightly and cut and serve. It’s wonderful with butter pecan or vanilla ice cream.

Notes

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Old-Fashioned Cuppa Cuppa Cake Recipe — A Southern Classic

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Old-Fashioned Cuppa Cuppa Cake is a beloved Southern dessert made with equal parts flour, sugar, and milk layered with fruit and baked until golden brown. Popularized by the movie Steel Magnolias, this easy cobbler-like dessert can be made with peaches, berries, or even canned fruit cocktail for a simple old-fashioned treat.

Why is it called Cuppa Cuppa Cake?

Many people first heard about Cuppa Cuppa Cake in the 1989 film Steel Magnolias. In the movie, Truvy Jones, played by Dolly Parton, describes the recipe as ‘a cuppa flour, a cuppa sugar and a cuppa fruit cocktail with the juice.’ Although home cooks have created many variations over the years, the simple equal-parts concept remains the heart of this classic Southern dessert.

Looking for an amazing banana cake recipe, Banana Cake Recipe: Tips for Perfect Baking

Or a classic Southern pecan pie, Grandma Ethel’s Best Pecan Pie Recipe

Looking for a list of recipes I come back to again and again, My Favorite Recipes

Ingredients

2 tablespoons Butter or non dairy substitute 

1 cup All-purpose Flour

1 cup Sugar, 1 Tbsp set aside. 

1 tablespoon Baking Powder

1/4 teaspoon Salt

1 cup Milk or non dairy substitute. 

1 teaspoon Vanilla extract

2 cups chopped Peaches. One large 15 oz can, drained, is about right. Or, 2 cups fresh berries.

Preparation:

Preheat oven to 350F/175C. I’ve found an 8 inch Pyrex pie dish works best. Grease the sides with the butter and then into the microwave to melt the rest. 

Combine all ingredients except the peaches/berries. Pour 1/2 of the fruit into the pie dish and pour the mixture into the baking dish and then put the rest of the peaches/berries on top. 

Dust with the tablespoon of sugar and bake for 350F/175C for 35-45 minutes. Check after 35 minutes. If it jiggles when you shake it, it’s not done. Normally I need 45 minutes for it to set completely. Finish with broiler if needed.

Delicious Desserts: Steel Magnolias Inspired Cake

The story behind this recipe is that it was featured in the movie Steel Magnolias and Truvy, played by Dolly Parton, is asked about a cake she brought to the shower and she says, ” it’s easy, a cuppa flour, a cuppa sugar and a cuppa milk.” While that’s not all that’s in it, it is easy to make a delicious. And as a non baker, even I can make it.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons Butter or non dairy substitute
  • 1 cup All-purpose Flour
  • 1 cup Sugar 1 Tbsp set aside.
  • 1 tablespoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup Milk or non dairy substitute.
  • 1 teaspoon Vanilla extract
  • 2 cups chopped Peaches. One large 15 oz can drained, is about right. Or, 2 cups fresh berries.

Equipment

  • Pyrex Pie Dish 8" Pie Dish

Method
 

  1. Preheat oven to 350F/175C. I’ve found an 8 inch Pyrex pie dish works best. Grease the sides with the butter and then into the microwave to melt the rest.
  2. Combine all ingredients except the peaches/berries. Pour 1/2 of the fruit into the pie dish and pour the mixture into the baking dish and then put the rest of the peaches/berries on top.
  3. Dust with the tablespoon of sugar and bake for 350F/175C for 35-45 minutes. Check after 35 minutes. If it jiggles when you shake it, it’s not done. Normally I need 45 minutes for it to set completely. Finish with broiler if needed.

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Banana Cake Recipe: Tips for Perfect Baking

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I had been looking at this recipe for a long time, but as I’ve mentioned, I’m not much of a baker. Enter quarantine and I have plenty of time to hone my skills.

This comes from one of my favorite cookbooks, Warm Bread and Honey Cake by Gaitri Pagrach-Chandra. Her recipes reflect the heritage of her homeland of Guyana and her current home in the Netherlands. It’s really a special book.

A few things I learned when making this cake. Firstly, the recipe was vastly more accurate when I weighed the ingredients. Example, I found that 9 oz of AP flour was much more than 1 2/3 cups. My friends who are accomplished bakers say to always weigh if possible. I have tried to adjust the recipe to reflect this, but weighing would really be best.

Secondly, the recipe calls for 35-40 minutes cooking time, but I found in my oven it needed a full 50 minutes.

Lastly, in the original recipe, she did not call for allowing the cake to rest before turning it out of the pan. I waited 15 minutes and it came out perfectly.

Equipment: 8 inch square pan. I think a normal circular cake pan would work as well, as long as its a similar size.

Ingredients:

10 1/2 oz very ripe Bananas, or 2 large or 4 medium
Juice of 1/2 Lime
9 oz / 1 3/4 cups of AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1/4 tsp freshly grated Nutmeg
6 oz / 1 2/3 cups Butter, softened
7 oz / 1 cup Sugar
3 Eggs, removed from fridge to take the chill off.
1 tsp Vanilla Extract
1 sheet of Parchment Paper

Preparation:

Peel and slice the bananas and mash them and then mix with the fresh lime juice. Preheat the oven to 325F/160 C

Put your parchment paper on a cutting board, and slice around the bottom, to create a piece that will fit inside the pan. Grease the pan with butter, put parchment paper inside the bottom and dust with AP flour.

Sift the flour, baking soda, baking powder, salt and nutmeg. Set this aside and begin creaming the butter and sugar together until light and creamy. Lightly beat the eggs and vanilla extract and add this to the butter/sugar mixture in 1/3 increments. Mixing well between each increment.

Add the bananas and then add in the flour mixture in 1/3 increments using a whisk and gently incorporate. Do not over mix.

Put the batter into your prepared pan and into the oven. Check after 40 minutes and go up to 50 minutes if needed. Its best to check with a sharp knife. When it comes out relatively clean, its done.

Remove cake from the oven and onto a wire rack to cool for 15 minutes. Then turn out the cake, remove the parchment paper and let cool completely before cutting.

Banana Cake Recipe: Tips for Perfect Baking

This comes from one of my favorite cookbooks, Warm Bread and Honey Cake by Gaitri Pagrach-Chandra. Her recipes reflect the heritage of her homeland of Guyana and her current home in the Netherlands. It’s really a special book.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 9
Course: Dessert
Cuisine: Continental
Ingredients Equipment Method Notes

Ingredients
  

  • 10 1/2 oz very ripe Bananas or 2 large or 4 medium
  • Juice of 1/2 Lime
  • 9 oz 1 3/4 cups of AP Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 tsp freshly grated Nutmeg
  • 6 oz 1 2/3 cups Butter softened
  • 7 oz 1 cup Sugar
  • 3 Eggs removed from fridge to take the chill off.
  • 1 tsp Vanilla Extract
  • 1 sheet of Parchment Paper

Equipment

  • Square Baking Pan 8"
  • Parchment Paper

Method
 

  1. Peel and slice the bananas and mash them and then mix with the fresh lime juice. Preheat the oven to 325F/160 C
  2. Put your parchment paper on a cutting board, and slice around the bottom, to create a piece that will fit inside the pan. Grease the pan with butter, put parchment paper inside the bottom and dust with AP flour.
  3. Sift the flour, baking soda, baking powder, salt and nutmeg. Set this aside and begin creaming the butter and sugar together until light and creamy. Lightly beat the eggs and vanilla extract and add this to the butter/sugar mixture in 1/3 increments. Mixing well between each increment.
  4. Add the bananas and then add in the flour mixture in 1/3 increments using a whisk and gently incorporate. Do not over mix.
  5. Put the batter into your prepared pan and into the oven. Check after 40 minutes and go up to 50 minutes if needed. Its best to check with a sharp knife. When it comes out relatively clean, its done.
  6. Remove cake from the oven and onto a wire rack to cool for 15 minutes. Then turn out the cake, remove the parchment paper and let cool completely before cutting.

Notes

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Easy Apple Biscuit Bake Recipe

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This is a great way to use up any leftover apples or other fruit and handy if you’ve got some canned biscuits laying around as well. I’ve made it with bananas as well and it’s really good. Its super easy to make comes together really quickly.

Ingredients:

4 large Granny Smith Apples, peeled and cored. Cut into 1 inch pieces.

4 Tbsp Butter

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 cup Sugar

2 tsp Vanilla Extract

Pinch of Salt

1 can of Flaky Butter Flavor Biscuits

Topping:

1 Tbsp Butter

3 Tbsp Sugar

Preparation:

After peeling, coring and cutting the apples into 1 inch pieces, put them into a sauce pan with the 4 melted tablespoons of butter. Add a pinch of salt and allow them to soften and reduce.

Then add sugar, cinnamon, vanilla and nutmeg. Continue cooking until slightly thickened. If you find they are not sufficiently thickened, add a cornstarch slurry and continue cooking. You make a slurry by adding 1 tsp of cornstarch with 2 tsp of water and mixing together. Once at desired thickness, pour into a pie dish/pan to cool. A square Pyrex can work as well

Preheat your oven to 350F. Open your can of biscuits and cut each biscuit into quarters and arrange on top. Sprinkle with remaining sugar and dot with butter. Bake for 18-20 minutes or until biscuit topping is nicely browned.

Easy Apple Biscuit Bake Recipe

This is a great way to use up any leftover apples or other fruit and handy if you’ve got some canned biscuits laying around as well. I've made it with bananas and it really good.Its super easy to make comes together really quickly.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Granny Smith Apples peeled and cored. Cut into 1 inch pieces.
  • 4 Tbsp Butter
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 cup Sugar
  • 2 tsp Vanilla Extract
  • Pinch of Salt
  • 1 can of Flaky Butter Flavor Biscuits
Topping:
  • 1 Tbsp Butter
  • 3 Tbsp Sugar

Equipment

  • Pie Pan

Method
 

  1. After peeling, coring and cutting the apples into 1 inch pieces, put them into a sauce pan with the 4 melted tablespoons of butter. Add a pinch of salt and allow them to soften and reduce.
  2. Then add sugar, cinnamon, vanilla and nutmeg. Continue cooking until slightly thickened. If you find they are not sufficiently thickened, add a cornstarch slurry and continue cooking. You make a slurry by adding 1 tsp of cornstarch with 2 tsp of water and mixing together. Once at desired thickness, pour into a pie dish/pan to cool. A square Pyrex can work as well
  3. Preheat your oven to 350F. Open your can of biscuits and cut each biscuit into quarters and arrange on top. Sprinkle with remaining sugar and dot with butter. Bake for 18-20 minutes or until biscuit topping is nicely browned.

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Rich and Filling Bread Pudding With Bourbon

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This is very easy to prepare and incredibly tasty. It’s rich, filling and perfect for a picnic or BBQ. It’s rich and filling and wonderfully sweet.

In a clinch, you can skip the time in the refrigerator, but it does improve the final result, if you have the time to spare.

Ingredients:

8 -9 large Croissants, torn into 1 inch pieces.
5 eggs, plus two egg yolks
2 cups Whole Milk
1 cup Heavy Cream (Whipping Cream)
2 Tbsp Bourbon
2 tsp Vanilla Extract
2 cups White Sugar
1/2 cup Raisins
1 cup Pecans
Freshly grated Nutmeg, approx 1/4 tsp
1 Tbsp Butter for greasing the pan

Preparation:

Begin by greasing a large Pyrex baking dish (approx 10 1/2 x 15 1/2) with the butter. Then tear the croissants into 1 inch pieces and set them into the baking dish. Sprinkle on the raisins.

Beat together the eggs, extra yolks, then add the milk, heavy cream, bourbon, vanilla extract, nutmeg and finally the sugar and combine. Pour this mixture over the croissants and push down with a fork. Cover and refrigerate for 12-24 hours.

Preheat oven to 350F, remove the pan from the refrigerator and allow it to warm up for 30 minutes or so, sprinkle with the pecans and bake in the center rack covered for 35 minutes, and then uncovered for an additional 10 minutes or until the pudding springs back when touched. Cool slightly and serve.

Easy Ina Garten-Inspired Apple Tart Recipe

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I’ve always loved Ina Garten’s Apple Tart, So, here is my very easy recipe to make an apple tart, inspired by the Barefoot Contessa, Ina Garten.

Ingredients:


1 package Puff Pastry sheets, defrosted.
1/2 stick Butter
4 Granny Smith apples, cored and sliced to 1/4 inch wedges.
1/2 cup Sugar
3/4  cup Apricot Jam
3 Tbsp Applejack or other apple brandy, Calvados is fine.

Preparation:


Take a half sheet baking pan and line with parchment paper and preheat the oven to 400F. Take the puff pastry and lightly flour it and roll it out until it reaches the size of your sheet pan. Do not make it too thin.

Arrange the apple slices in three rows touching each other until the apples are covering the puff pastry from end to end. Sprinkle on the sugar. Cut the butter into small squares and dot over the apples.

Put into the oven for 35-40 minutes, turning once during cooking. If you find the puff pastry is bubbling up in spots, just skewer the bubble with a knife and it will deflate. 

While the tart is cooking, heat your apricot jam and then add your apple brandy and cook gently until it’s slightly thickened. Remove form the heat, and set aside.

When the tart is done, remove from the oven and spoon the apricot jam mixture over the warm tart and allow to slightly cool. Cut into squares and serve warm. 

Hint: If you want to make individual tarts, you can divide the puff pastry into quarters. 

Note: Ina suggests you loosen the warm tart with a spatula to keep it from sticking to the parchment paper.

Easy Ina Garten-Inspired Apple Tart Recipe

I’ve always loved Ina Garten’s Apple Tart, So, here is my very easy recipe to make an apple tart, inspired by the Barefoot Contessa, Ina Garten.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 8
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package of Puff Pastry sheets defrosted.
  • 1/2 stick Butter
  • 4 Granny Smith apples cored and sliced to 1/4 inch wedges.
  • 1/2 cup Sugar
  • 3/4 cup Apricot Jam
  • 3 Tbsp Applejack or other apple brandy Calvados is fine.

Equipment

  • Half Sheet Pan
  • Parchment Paper

Method
 

  1. Take a half sheet baking pan and line with parchment paper and preheat the oven to 400F. Take the puff pastry and lightly flour it and roll it out until it reaches the size of your sheet pan. Do not make it too thin. Hint: If you want to make individual tarts, you can divide the puff pastry into quarters.
  2. Arrange the apple slices in three rows touching each other until the apples are covering the puff pastry from end to end. Sprinkle on the sugar. Cut the butter into small squares and dot over the apples.
  3. Put into the oven for 35-40 minutes, turning once during cooking. If you find the puff pastry is bubbling up in spots, just skewer the bubble with a knife and it will deflate.
  4. While the tart is cooking, heat your apricot jam and then add your apple brandy and cook gently until it’s slightly thickened. Remove form the heat, and set aside.
  5. When the tart is done, remove from the oven and spoon the apricot jam mixture over the warm tart and allow to slightly cool. Cut into squares and serve warm.
Note: Ina suggests you loosen the warm tart with a spatula to keep it from sticking to the parchment paper.

    Notes

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    Minny’s Famous Chocolate Pie Recipe from ‘The Help’

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    For those of you familiar with the movie “The Help”, you will know all about Minny’s secret chocolate pie recipe. I found this recipe, minus the “secret” ingredient (read the book) and made it quite a few times and I can tell you, it is very good indeed.

    You will think there is something missing, as the recipe is so basic, but it really is a simple recipe and so easy to make.

    Ingredients:

    1 Pie Crust, not deep dish.
    1 1/2 cups Superfine Sugar
    3 Tbsp high grade Cocoa Powder.
    4 Tbsp unsalted Butter, melted
    2 large Eggs, beaten well
    3/4 cup Evaporated Milk
    1 tsp Vanilla Extract
    1/4 tsp Sea Salt

    Preparation:

    Preheat oven to 350 degrees. Blind bake the crust for 15 minutes. While the crust is baking, mix together the sugar, cocoa powder, butter, eggs, evaporated milk, vanilla and salt. Combine well until smooth.

    When crust is finished, carefully pour in the filling and place on a baking sheet in the preheated oven for 35-45 minutes. If you find the edges browning too much just cover with a bit of aluminum foil.

    You want the center to still be a little bit jiggly when you gently shake the pie, but not too loose. Cool completely before serving. You can put the pie in the refrigerator.

    Warm Bread and Honey Cake: Coconut Dessert Delight

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    I love this cake and it is always a favorite at any gathering. It is rich, easy to prepare, with lovely coconut flavor and so moist. It is from Gaitri Pagrach-Chandra’s amazing book, “Warm Bread and Honey Cake” and it really is worth a try.

    And, I can highly recommend the cookbook as a whole  It is filled with wonderful recipes and really not challenging from a baking point of view. I do not consider myself much of a baker, so if I can pull this off, so can you.

    Ingredients:

    1 ½ cups AP Flour

    2 ¼ tsp Baking Soda

    ¼ tsp Salt

    2 sticks of unsalted Butter, softened

    1 cup of superfine Sugar

    3 Eggs, at room temperature and lightly beaten

    1 tsp Vanilla Extract

    1 ½ cups grated dry sweetened Coconut with 3 Tbsp water added. If you use moist coconut, you can omit the water.

    1 8 inch square pan

    Preparation:
     
    Mix the coconut with the water and set aside. Preheat the oven to 325 F and grease the pan and then dust the pan with flour. Hint: Even if you are using a non stick pan, it still needs to be greased and dusted so it will brown properly.

    Sift the flour with the baking soda and salt and set aside. Cream the butter and sugar until it is creamy and light in color. Add in the lightly beaten eggs a bit at a time. Then add the vanilla extract, mix and then gently fold in the flour. Do not overwork the batter or it will be tough.

    Spread the batter evenly in the pan and rap the pan on the counter to remove any air from the mixture. The batter is quite thick.

    Bake in the over for 30 minutes and then check for doneness with a knife or toothpick. If needed, you can bake for another 10-15 minutes.

    Cool on a wire rack and slice into squares. It is amazing when still slightly warm.
    Hack Alert: It is also very good with 1 Tbsp of lemon zest added to the batter.

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Warm Bread and Honey Cake: Coconut Dessert Delight

    I love this cake and it is always a favorite at any gathering. It is rich, easy to prepare, with lovely coconut flavor and so moist. It is from Gaitri Pagrach-Chandra’s amazing book, “Warm Bread and Honey Cake” and it really is worth a try.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Servings: 6
    Course: Dessert
    Cuisine: Continental
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 ½ cups AP Flour
    • 2 ¼ tsp Baking Soda
    • ¼ tsp Salt
    • 2 sticks of unsalted Butter softened
    • 1 cup of superfine Sugar
    • 3 Eggs at room temperature and lightly beaten
    • 1 tsp Vanilla Extract
    • 1 ½ cups grated dry sweetened Coconut with 3 Tbsp water added. If you use moist coconut you can omit the water.

    Equipment

    • 1 8" Square Baking Pan

    Method
     

    1. Mix the coconut with the water and set aside. Preheat the oven to 325 F and grease the pan and then dust the pan with flour. Hint: Even if you are using a non stick pan, it still needs to be greased and dusted so it will brown properly.
    2. Sift the flour with the baking soda and salt and set aside. Cream the butter and sugar until it is creamy and light in color. Add in the lightly beaten eggs a bit at a time. Then add the vanilla extract, mix and then gently fold in the flour. Do not overwork the batter or it will be tough.
    3. Spread the batter evenly in the pan and rap the pan on the counter to remove any air from the mixture. The batter is quite thick.
    4. Bake in the over for 30 minutes and then check for doneness with a knife or toothpick. If needed, you can bake for another 10-15 minutes.
    5. Cool on a wire rack and slice into squares. It is amazing when still slightly warm.
    It is also very good with 1 Tbsp of lemon zest added to the batter.

      Notes

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      Grandma Ethel’s Best Pecan Pie Recipe

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      I have been asked for this recipe so many times, I can’t count, so here it is, my Grandma Ethel’s Pecan Pie. As a child, I could not get enough of this pie, and I really do think that my grandma’s recipe is the best. Sweet, and rich, but not overpowering.

      It is easy to make, and only needs tender loving care to produce the best pie you’ve ever tasted. It creates a true Southern classic.

      What makes this pecan pie different?

      I believe the key to this pie is the combination of light and dark brown sugar.

      This recipe makes enough for 2- 9″ regular pies:

      Ingredients:

      2 -9″ regular uncooked Pie shells, not deep dish.

      2 cups chopped Pecans

      1 1/2 cups Light Corn Syrup (Karo is my favorite)

      3/4 cup Light Brown Sugar

      3/4 cup Dark Brown Sugar

      5 Eggs

      1 stick melted Butter

      2 tsp. Vanilla Extract

      Pinch of Salt

      Preparation:

      Preheat the oven to 350 degrees. Roast the pecans for a few minutes, watching them closely so they don’t burn. Remove the pecans and increase the heat to 400 degrees.

      Beat the eggs, and mix together with, corn syrup, light and dark sugar, vanilla and a pinch of salt. Add in the melted butter and mix thoroughly. Place 1/2 of the pecans into the bottom of the pie shells.

      Pour the filling into the 2 uncooked pie shells; sprinkle the rest of the pecans on top. Carefully place on the middle rack of the oven. Cook for 10 minutes at 400, and then reduce heat to 350 degrees and continue cooking for 35 to 45 min. until golden brown.

      Allow to cool thoroughly before serving. They may be made the day before.

      Grandma Ethel’s Best Pecan Pie Recipe

      I have been asked for this recipe so many times, I can’t count, so here it is, my Grandma Ethel’s Pecan Pie. As a child, I could not get enough of this pie, and I really do think that my grandma’s recipe is the best. Sweet, and rich, but not overpowering.
      It is easy to make, and only needs tender loving care to produce the best pie you’ve ever tasted. I believe the key to this pie is the combination of light and dark brown sugar. It creates a true Southern classic.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 55 minutes
      Servings: 8
      Course: Dessert
      Cuisine: American
      Ingredients Equipment Method Notes

      Ingredients
        

      • 2 9″ regular uncooked Pie shells not deep dish.
      • 2 cups chopped Pecans
      • 1 1/2 cups Light Corn Syrup Karo is my favorite
      • 3/4 cup Light Brown Sugar
      • 3/4 cup Dark Brown Sugar
      • 5 Eggs
      • 1 stick of melted Butter
      • 2 tsp. Vanilla Extract
      • Pinch Salt

      Equipment

      • 2 Pie Crusts 9"

      Method
       

      1. Preheat the oven to 350 degrees. Roast the pecans for a few minutes, watching them closely so they don’t burn. Remove the pecans and increase the heat to 400 degrees.
      2. Beat the eggs, and mix together with, corn syrup, light and dark sugar, vanilla and a pinch of salt. Add in the melted butter and mix thoroughly. Place 1/2 of the pecans into the bottom of the pie shells.
      3. Pour the filling into the 2 uncooked pie shells; sprinkle the rest of the pecans on top. Carefully place on the middle rack of the oven. Cook for 10 minutes at 400, and then reduce heat to 350 degrees and continue cooking for 35 to 45 min. until golden brown.
      4. Allow to cool thoroughly before serving. They may be made the day before.

      Notes

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