By Chef Angie Staats with My Best Friend is Food
When you are looking for a uniqueness in pecan pie, you can count on this recipe
Beat corn syrup, sugar, spices, salt, butter and eggs together until slightly frothy and sugar is dissolved.
Stir in the Green Valley Pecan Pieces by hand until coated.
Pour into your prebaked pie shell.
Place your jalapeños over an open flame and allow the skin to turn black. Once cooled, gently peel off the jalapeño skins. Slice in half and remove the seeds.
Sprinkle the Green Valley Pecan Baking Pieces on top of the pie filling.
Place the jalapeños on top of the filling.
Arrange the Green Valley Pecan Halves on top of the filling around the jalapeños.
Place the pie into a 350°F oven and bake until the center does not wiggle when moved. About 40-50 minutes.
When hot from the oven, squeeze the lime juice over top and sprinkle with cayenne. (optional)
Allow to cool before slicing.
Ingredients
Directions
Beat corn syrup, sugar, spices, salt, butter and eggs together until slightly frothy and sugar is dissolved.
Stir in the Green Valley Pecan Pieces by hand until coated.
Pour into your prebaked pie shell.
Place your jalapeños over an open flame and allow the skin to turn black. Once cooled, gently peel off the jalapeño skins. Slice in half and remove the seeds.
Sprinkle the Green Valley Pecan Baking Pieces on top of the pie filling.
Place the jalapeños on top of the filling.
Arrange the Green Valley Pecan Halves on top of the filling around the jalapeños.
Place the pie into a 350°F oven and bake until the center does not wiggle when moved. About 40-50 minutes.
When hot from the oven, squeeze the lime juice over top and sprinkle with cayenne. (optional)
Allow to cool before slicing.
