Loveless Pecan Pie

I found this website while searching for unusual pies, their Elvis pie sounded intriguing but in the end, I went with the amazingly creamy looking Pecan Pie they offered, the photo was unbelievable. While it was amazing, it did not look anything like the one in their picture, but admittedly, I did overcook it just a tad trying to get that crust to brown up a bit.

Here is the link to their website: http://lovelesscafe.com/recipes/desserts/pies-cobblers/loveless-pecan-pie

  • 1 c. light corn syrup
  • 1/2 c. brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 2 oz unsalted butter, melted
  • 1 1/4 c. pecan pieces
  • 1 10-inch pie crust

Instructions

Mix first six ingredients together with wire whisk until smooth. Place pecans in pie shell. Pour custard mix over nuts and bake at 375 F for 30 minutes or until filling puffs and rises above the edges of the pie shell. Carefully remove pie from oven and let cool completely before serving.

Sweet Potato or Yam & Pecan

This recipe comes from the cookbook ‘Cajun – Creole Cooking’ by Terry Thompson. The Louisiana Lemon Cornmeal from this same book was so good I figured I would try it.

Verdict: If I’d actually followed the recipe it may have been better, but I combined recipes with one that mixed the pecans into the filling – not so good. The sweet potato pie filling flavor was amazing!

  • Single Pie Crust recipe
  • 2 T. butter, melted
  • 1 c. cooked & mashed sweet potatoes
  • 2 eggs, beaten
  • 3/4 c. brown sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 c. dark corn syrup
  • 1 c. evaporated milk (I used cream)
  • 1 1/2 c. coarsely chopped pecans

 

Topping:

  • 1 pint whipping cream, whipped with
  • 1/4 c. praline liquor or Frangelico
  • pecan halves

Directions:

Prepare and roll out pie crust, line pan and flute edges. Refridgerate.

In a large owl stir butter into sweet potatoes. Add all remaining ingredients except pecans and mix well.

Pour sweet potato filling into pie pan , sprinkle chopped pecans on top.

Bake in a 375 degree oven until filling is set and a knife inserted into the cent comes out clean, 40-50 minutes.

Cool to room temperature. Top with whipped cream, and pecan halves.