Pecanless Pecan Pie | Puffed Kamut Recipe
This is a nut-free alternative to the traditional pecan pie, for holiday dinners when you have nut-free family, whether due to allergies, environmental concerns, or just taste preference. Puffed Kamut is a kind of puffed wheat, that can be found in many grocery's cereal aisle. Any puffed grain would make a fine substitution. I find the appearance of puffed kamut especially close to pecan, and would make a mock pecan pie that almost looks convincing from afar. While nothing replaces the exact taste of pecan, puffed Kamut has its own subtle nuttiness, along with a good crunch, and a much more affordable price tag. It's also very much kids-friendly, if you have finicky little ones to cater to. If you found this recipe via search engine, you probably already agree the Karo corn syrup filling is the best part of the pecan pie! Pair that with a sweet shortbread crust, and I wouldn't mind losing the pecan!
Puffed Kamut:
Tart Tamper:
Tart Pan:
Snowball Cookies (aka Russian Tea Cakes):
Shortbread crust (simplified pate sucree):
1 1/4cup flour
1/3 cup sugar
1/2 cup butter (1 US stick or 1/2 European block)
Bake at 350F for 15~20 min
Filling:
1 cup sugar
1 cup corn syrup
3 eggs
2 tbsp butter
1 tsp vanilla extract
1 cup puffed kamut
Bake at 350F for 35~40 min
00:00 Introduction
00:11 Puffed Kamut Substitute
00:30 Simplified Pate Sucree
02:12 Corn Syrup Filling
02:42 Why Corn Syrup (not the same as High Fructose Corn Syrup)
03:39 Slice & Crunch Test!
Crockpot Pecan Pie {Almost Fail}
Sooo....this was almost a fail! I would do a few thing differently, but it was still delicious!
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Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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Old School PECAN PIE - So GOOD!
Tried and true classic pecan pie recipe; perfectly sweet gooey filling, crunchy candied pecans, and the best buttery homemade pie crust ever.
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CHAPTERS
00:00:00 - Toasting Pecans
00:00:22 - Making Crispy Pecans
00:00:42 - Whisking the dry ingredients
00:01:03 - Adding Corn Syrup to the Mixture
00:01:21 - Adding Vanilla Extract to the Recipe
00:01:37 - Mixing the Eggs
00:01:56 - Adding the Filling and Mixing it in
00:02:17 - Baking the Pecan Pie
00:02:43 - The Pecan Pie Experience
00:03:03 - Watch More
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Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
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PaleOMG Pecan Pie Cookie Bark
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German Chocolate Pecan Pie Bars Recipe (Amazing)
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German Chocolate Pecan Pie Bars
Ingredients:
3 cups pecan halves and pieces
1 ¾ cups all-purpose flour
¾ cup powdered sugar
1 cup cold butter, cubed (2 sticks)
¼ cup unsweetened cocoa
1 ½ cups semi-sweet chocolate chips (OR ¾ cup butterscotch chips + ¾ cup chocolate chips)
¾ cup firmly packed brown sugar
¾ cup light corn syrup
¼ cup butter, melted
3 large eggs, lightly beaten
1 cup sweetened flaked coconut
Directions:
Preheat oven to 350 degrees. Bake pecans in a single layer on a shallow pan 8-10 minutes. Stir halfway through.
Line bottom of deep 9x13 with heavy- duty aluminum foil, allowing 2-3 inches to extend over sides for easy removal. Spray with Pam Spray. OR line with parchment paper sprayed with Pam Spray, making sure parchment extends up the sides.
With your Kitchen aid mixer (or food processor) pulse or mix with paddle attachment to combine butter with the flour/cocoa mixture, until just small pea size pieces of butter are present. Press mixture in the pan, using a cup size measuring cup to press into bottom and sides.
Bake crust for 15 minutes. Remove from pan and sprinkle chocolate/butterscotch chips over the top of the crust.
Whisk eggs until beaten in medium sized bowl and then add brown sugar, corn syrup and melted butter and stir completely. Stir in coconut and toasted pecans and spoon into prepared crust.
Bake at 350 degrees for 25-30 minutes or until golden and set. Cool completely on a wire rack (about an hour). Chill in refrigerator for at least an hour. Lift baked bars from pan and transfer to a cutting board and cut into bars. Enjoy one of the best dessert bars ever!