Showing posts with label pecan pie. Show all posts
Showing posts with label pecan pie. Show all posts

Friday, November 16, 2012

Holiday Pies: Cajeta Pecan Pie & Pay de Cajeta {She Made/Ella Hace}





Can you believe that Thanksgiving is just a few days away?  November is just zooming on by.  I haven't even thought about what I'm going to make for Thanksgiving.  We'll probably have chicken, since I can never seem to find a turkey.  But other than that, the only thing I know for sure that I will be making is pie.  Lots and lots of super yummy holiday pies.  And that's exactly what Girlichef and I are making this month for She Made/Ella Hace.

Every year for Thanksgiving, and Christmas, I bake a pumpkin pie or sweet potato pie, a Pay de Cajeta (Cajeta Pie), and a Pecan Pie.  But not just any pecan pie, my Hubby's favorite Cajeta Pecan Pie!

This recipe came about quite by accident one year for Thanksgiving when I was preparing my traditional Pecan Pie, and realized I didn't have enough maple syrup.  Instead of heading out to the store to buy more maple syrup, I looked in my pantry to see if there was something, anything I could use as a substitute.  That's when I saw the big jar of cajeta, a goat's milk caramel sauce, that my suegra had taken us as a gift on one of her visits to the States.  The results were so good, that pie was the first to disappear that Thanksgiving.  Cajeta and pecans were made for eachother. I made another pecan pie with just the cajeta the very next day along with a creamier Cajeta Pie without pecans.  They've been a holiday tradition every since.

When you're done here, be sure to visit Girlichef's Spiced Maple Pecan Pie w/ Star Anise!  Doesn't that sound delicious?



Cajeta Pecan Pie

Ingredients:
  • 1 cup Cajeta (dulce de leche or caramel sauce)
  • 1/3 cup butter or margarine, melted
  • 3 large eggs
  • 1/8 teaspoon salt 
  • 1 prepared graham cracker crust or Maria's Cookies Pie Crust 
Directions:
Preheat oven to 350F.


In a medium bowl, whisk together the cajeta, melted butter, eggs, and salt until well combined.


Pour the cajeta mixture into the pre-made graham cracker pie crust.  Place the pie crust on top of a larger cookie sheet.  (I do this for all the pies I bake in case the pie contents overflow.)  Bake at 350F for about 40 minutes or until the center of the pie no longer jiggles.


Remove from oven.  Let cool to room temperature; refrigerate for at least 2 hours before serving.  Enjoy!!!


And now for a special bonus, and because you can never have too much pie, and because I always bake these two pies together, here is my recipe for Pay de Cajeta (Cajeta Pie)


Pay de Cajeta 
(Cajeta Pie)  

Ingredients:
  • 1-1/2 cups Cajeta or dulce de leche
  • 1 (12 oz. can) evaporated milk
  • 2 eggs
  • 1/8 teaspoon salt
  • 1 pre-made graham cracker crust or Maria's Cookies Pie Crust
Directions:
Preheat oven to 350F.  In a medium mixing bowl, whisk together the evaporated milk, cajeta, eggs, and salt until well combined.



Pour the cajeta mixture into the pre-made graham cracker crust.  Place pie on top of a larger cookie sheet to bake.  Bake at 350 for about 40 minutes or until the center of the pie no longer jiggles.


Remove pie from oven and let cool to room temperature.  Refrigerate for at least 2 hours before serving.  Top each slice with a dollop of whipped cream.  Enjoy!!!


Now head on over to Girlichef's blog to check out her amazing Spiced Maple Pecan Pie w/ Star Anise




Photobucket



Monday, November 23, 2009

Pay de Nuez {Pecan Pie}


With Thanksgiving just days away, I wanted to share my recipe for Pecan Pie.  To me, Pumpkin and Pecan pies mean Thanksgiving.  I've never had another pie for Thanksgiving. 

When I lived in the States, I would prepare my Pecan Pie with refrigerated pie crust and corn syrup.  Neither of those items were available when I first moved to Mexico, so I improvised. 

I knew how to make pie dough, and my Maseca Pie Crust has always been a favorite of mine.  Seeing as the only syrup I could find was maple syrup, I decided to give it a try.  Wow!  The maple syrup just added to the rich sweetness of the pie.  Corn syrup is now available in town, but I prefer mine made with maple syrup.

Pay de Nuez (Pecan Pie)

Ingredients:
For the crust:

  • 1/3 cup Maseca
  • 2/3 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 2 tablespoons very cold water


For the pie:

  • 1/2 cup brown sugar
  • 1/3 cup melted butter
  • 1 cup maple syrup
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pecan halves


Directions:
In medium size mixing bowl, combine flour, Maseca and salt. Using a potato masher, cut butter into flour mixture. Stir in the cold water just until the dough comes together. Wrap dough in plastic wrap; refrigerate 30 minutes.

Roll out dough on lightly floured surface, or between 2 sheets of plastic wrap. (This is to prevent sticking.) Place pie crust in pie plate. Pierce the dough multiple times with the tines of a fork. (This prevents the dough from rising.) Refrigerate dough until ready to use.

Preheat oven to 375º F.  In a medium bowl, whisk together the sugar, butter, maple syrup, salt and eggs until well combined.  Pour into pastry-lined pie crust.  Arrange pecan halves on top of maple syrup mixture.  Bake for 45 minutes or until center of pie has set.

Remove pie from oven; let cool to room temperature.   Enjoy!!!

With Love,
Leslie Limon

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