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Pecan Pie Bites With Gravy
![Pecan Pie Bites With Gravy](https://static01.nyt.com/images/2014/11/19/dining/19COLORADO/19COLORADO-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1½ hours, plus at least 30 minutes’ chilling
- Rating
- Notes
- Read community notes
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Ingredients
- 12tablespoons/170 grams/1½ sticks unsalted butter
- ⅓cup/35 grams confectioners’ sugar
- Pinch salt
- 1½cups/185 grams all-purpose flour
- 1cup/235 milliliters light corn syrup
- ½cup/100 grams light brown sugar
- ⅓cup/80 milliliters heavy cream
- 2tablespoons/30 grams unsalted butter
- 2large eggs, lightly beaten
- 1tablespoon/15 milliliters bourbon
- 1teaspoon/5 milliliters vanilla extract
- Pinch salt
- 2cups/200 grams pecan halves
- Leftover turkey gravy, for dipping
For the Crust
For the Filling
For the Filling
Preparation
- Step 1
Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners’ sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
- Step 2
Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes.
- Step 3
Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans.
- Step 4
Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.
Private Notes
Cooking Notes
I just made this, and it tastes good, but in spite of parchment and butter it was tough to get out of the pan. Think I know how to deal with that next time, but if anyone has suggestions on how to best cut these without them breaking I'd appreciate it.
1 c light corn syrup is 335 g
80 ml of heavy cream is 75 g
The pecan bites sound great. Eating them with gravy sounds ghastly.
Half my filling ended up under the crust. Where did I go wrong?
I made these as an early Thanksgiving Day taster snack to keep everyone going in the kitchen. They turned out to be the hit of the day! I prefer these to an actual pecan pie. No pesky pastry issues just pecan pie deliciousness. I substituted homemade ghee for the butter and plant-based cream for the real stuff for all the lactose-intolerants that were eating with us on the day.
Sift the confectioners sugar duh
Leftover gravy is so rare in our family that it would never be squandered on a dessert! Poured on a hot turkey sandwich or a steaming bowl of leftover stuffing, absolutely!!!
The pecan bites sound great. Eating them with gravy sounds ghastly.
Can I sub golden syrup for the corn syrup in this recipe?
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These were amazing.
I nominate this recipe for best write-up blurb. Had me laughing, and also left me intrigued to taste the final result. Thank you, Melissa.
I just made this, and it tastes good, but in spite of parchment and butter it was tough to get out of the pan. Think I know how to deal with that next time, but if anyone has suggestions on how to best cut these without them breaking I'd appreciate it.
Simple recipe that tastes fantastic. Easy as pie! Or, easier than pie really...
80 ml of heavy cream is 75 g
1 c light corn syrup is 335 g
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