We topped a classic pecan pie with slices of pear to make a pretty topper that tastes good too.
- 2 tablespoons unsalted butter, plus 4 tablespoons melted
- 2 Bosc or Bartlett firm-ripe pears, halved lengthwise, cored, each half cut lengthwise into 2 slices
- 4 large eggs, lightly beaten
- 3/4 cup firmly packed light brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsulphured molasses
- 1/4 cup light corn syrup
- 2 teaspoons vanilla extract
- 2 1/2 cups pecan halves, plus 1-1/2 cups chopped, toasted
- 1 Piecrust (see Recipe Center), edges crimped, if desired, as in photo), blind baked, edges brushed lightly with beaten egg for final 10 minutes of baking
1. Melt 2 tablespoons butter in a nonstick skillet over moderate heat. Add pears and cook, turning once, until golden brown, about 5 minutes. Transfer to a plate to cool.
2. Preheat oven to 350 degree F and arrange rack in lower third of oven. Whisk together 4 eggs, the sugar, salt, molasses, syrup, melted butter, and extract; stir in pecans. Pour into piecrust and decoratively arrange pear slices on filling. Bake until filling is puffed and just set, 50 to 55 minutes. Transfer to rack to cool. Best served warm. Makes 8 servings.
- Servings Per Recipe 8
- Fat, total(g)45,
- sat. fat(g)20,
- Percent Daily Values are based on a 2,000 calorie diet