11/4/09

coffee-toffee pecan pie (everything pie)



You know what the worst thing about being someone who writes about food and who also has four teenage kids? Trying to keep away the hoards who will attack anything edible within 10 feet of their mouths.



The above picture shows why you aren't seeing 'the money shot'. Picture this: a piece of pecan pie on a nice white modern plate with a luscious velvety dollop of whipped cream accenting the roughly chopped pecans and walnuts and all the gooey golden sweetness of this pie. Want to know why you aren't seeing that shot?!!! Because my kids did this to my pie before I could even say BOO! They smelled the pie cooling on the counter and then they butchered my pie. Without any care in the world... like I wouldn't want one nice piece to photograph. I mean I have been doing this for two years now. You'd think they were smarter than that or at least better trained. But then again this pie was pretty damn good...

I wanted to try something different this post. Let me know how you like it.


That step is pretty self explanatory, no? Also... doesn't it look like an oven used by Chef in South Park?



Sauce pan and whisk get friendly, it's love at first site.



Butter meets saucepan.

In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes



Immediately whisk in the brown sugar, corn syrup, and Lyle’s Golden Syrup until smooth. Remove the pan from the heat and let cool slightly.



One at a time, whisk in the eggs.



Whisk in the bourbon, espresso, vanilla, and salt.



Stir in the chopped pecans and walnuts.



Sprinkle the pecan and walnut halves in the pie crust.

(and let's face it, this is a frozen crust...)



Followed by the toffee candy pieces and chocolate chips.



Pour the syrup mixture over all.



Simple as 1,2,3...

abc easy as 123
as simple as do ray me
abc, 123 baby you and me girl

do the moonwalk!



Reduce the oven temperature to 350°F.



Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.

See it jiggle, see it wiggle

or

weeble wobbles but they don't fall down



Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days. That is if you can make it last that long!



coffee-toffee pecan pie: adapted from fine cooking oct/nov 2009

3 oz. (6 Tbs.) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup light or dark corn syrup
1/2 cup Lyle’s Golden Syrup [Lyle's Golden Syrup is cane sugar syrup from the United Kingdom. It's gluten free, no artificial colours or flavours (like how I spelled it all British?), and it's good on all sorts of other things. I purchase mine from Cost Plus World Market, if you don't have one in your area you can also purchase it on Amazon]
3 large eggs, at room temperature
2 tablespoons bourbon
3 Tbs. of espresso
1 teaspoon pure vanilla extract
3/4 teaspoons table salt
1/3 cup very finely chopped toasted pecans and walnuts
1 cup toasted pecan halves
1 cup toasted walnut halves
1 pie crust
1/2 cup crushed chocolate toffee candy pieces, such as Heath or Skor
1/2 cup of semi sweet chocolate chips

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F.

In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle’s Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso, vanilla, and salt. Stir in the chopped pecans and walnuts.

Sprinkle the pecan and walnut halves in the pie crust, followed by the toffee candy pieces and chocolate chips. Pour the syrup mixture over all.

Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

Tasting Notes: It's pecan pie with all sorts of extra goodies in it! What is not to like? Unless you are allergic to nuts then it might be an issue... but other than that...


13 comments:

cestlavietlb said...

Hi there, I'm a bit of a lurker, but I just wanted to say that I LOVE that method of setting out a recipe! It's refreshing and different to the typical cooking shots. Funky, I like it! :)

PS The pie looks great too!

Jen said...

UM...I don't think that pie would have cooled and I would have been into it......I'm with the kids on this one!

Kristin @ Going Country said...

Are those all your photos? That's so cool.

S. said...

What a great way to put up a recipe! Creative and fun :O)
I love it and I love the look of that pie...

LilSis said...

First of all, I LOVE how you posted this recipe with the simple "How To" steps. I'm a visual person and for those of us who are intimidated by baking, this REALLY does help! I'm sure I'm not alone on that one.

I think you have the perfect amount of photos and I love them all in the gallery! (I don't really need to see 40 - 50 photos on a recipe.)

Secondly, I can totally relate about the teenage kids, I have one left at home plus my husband acts like one when food is around. One reason I can't post more recipes with photos is because I NEVER have any time in my house without someone standing there with a fork in hand waiting to attack!

Lastly, (sorry so long) I think I may actually attempt to make your pecan pie recipe this Thanksgiving! My mom makes the best pecan pie ever so I guess I've always been intimidated and afraid to fail!

Thanks!

Krysta said...

i'm glad that everyone likes it. i'm not really good at how to cook a recipe post, like pioneer woman and noble pig but a good friend pointed out that cooking doesn't come easy to everyone and some recipes are very daunting. so i thought about it wanted to do something funny, funky, modern, different, break it down so it wasn't scary but not talk down to anybody. my idea is that if a lot of readers like this idea, i'll probably do one post like this once a week. probably baking...if you have any other ideas let me know.

Chinese Restaurant Supply said...

I love your post! Very detailed with all the pictures.
"a piece of pecan pie on a nice white modern plate with a luscious velvety dollop of whipped cream accenting the roughly chopped pecans and walnuts and all the gooey golden sweetness of this pie" ~ now thats food poetry at its best! :) Great job! Will put this recipe in good use for thanksgiving! Thanks!

Mayberry Magpie said...

I think you just cemented your everlasting fame with this idea, kid. Not joking. It's brilliant AND beautiful.

Not trying to be snarky because I love Pioneer Woman in so many ways, but her recipes get on my nerves with all the photos. I love her food. I just hate scrolling through all those photos to get to the end.

Your idea, though, is the perfect balance.

By the way, I once wrote an essay called Half-Assed Buddhist (about me), and your brilliant idea now makes me feel like the half-assed blogger. I clearly don't give any thought to what I'm doing. That, and I'm lazy.

Devi said...

I love this post! With the step-by- step picture instructions even I might be able to pull this pie off and it's such a great read too.

Jennifer said...

The photo of the massacred pie made me laugh out loud.
This was a fun format. Very clever.
And I love the fact that you used a frozen crust.

Melissa said...

It's gorgeous K. Love this so much. I think the idea of doing this for more complicated stuff, *particularly* baking, is genius and very helpful.

Thanks for this. :)

Me! said...

very cute! though it looks like so much work. mmm i wouldn't mind having that pie right now

Pecan Pie Master said...

Great pecan pie recipe!! I will bake this pie recipe this weekend.