Potent Pecan Pie Recipe
Pecan pie is a decadent addition to your Thanksgiving dinner, though in my house it is a year-round, no-holiday-required indulgence. It’s easy to make, particularly if you are using a pre-made crust, and there are some decent ones out there. Add a healthy dose of vanilla, as well as some grated orange rind—an unexpected upgrade to the already magnificent specimen. When I can, I make desserts with an indica-infused butter, although after a holiday meal everyone is already in a food coma. Happy Thanksgiving from Laurie and MaryJane!
- Yield: 10 servings
- Unbaked pie crust for a single crust pie
- 1/2 stick unsalted butter, melted
- ¼ stick canna-butter, melted
- 1 cup packed light brown sugar
- 3/4 cup maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon freshly grated orange zest
- 1 pinch salt
- 3 large eggs
- 2 cups pecan halves
Preheat your oven to 340°F. Place the dough into a 9-inch pie plate. Crimp the edges and decorate with the tines of a fork. Using the same fork, poke holes in the bottom of the crust. Chill for 30 minutes. In a medium bowl, whisk together the butters, brown sugar, maple syrup and salt. Beat in the eggs and add the pecan halves. Sometimes I take the time to face all the pecans in the same direction. It’s moments like that when I think I need to get a life! Bake until the filling is set, 50-60 minutes. Cool completely. Serve with whipped cream or ice cream.
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