The next year was an off harvest. Our tree produces every other year.
So this year was THE year, baby.
I would have Pecan Pie Turnovers w/ Cane Syrup Whipped Cream.
I had convinced myself that my usual pecan pie filling would be fine for turnovers. Juuuuuust fine.
After stirring the filling together, it was beyond obvious. Too runny to fold pie crust around it.
So I grabbed some muffin tins (after pitching a big ole hissy fit, of course) and started digging through cabinets to find a glass that would cut the right size circles.
I'm certain another hissy fit was thrown at some point.
After 2 years, I was going to have cute little pies.
Believe you me.
|Don't overfill like I did.|
All that time spent fussing over the filling and the size of the pie.
When it's really the whipped cream that mattered.
The whipped cream is flavored with Steen's Pure Cane Syrup.
I thought it made sense to put it on top of pecan pie.
Sugarcane and pecans are both are harvested this time of year.
I had to pat myself on the back over the Cane Syrup Whipped Cream.
It's also good on Gateau de Sirop (syrup cake).
Mini Pecan Pies with Cane Syrup Whipped Cream
1/2 stick butter (4 TBSP)
1/2 cup sugar
pinch of salt
1 tsp vanilla
3/4 cup Karo syrup
1/4 cup Steen's Pure Cane Syrup
2 cups pecan halves
2 refrigerated pie crusts
3 TBSP Steen's Pure Cane Syrup
1/4 tsp vanilla
3/4 cup heavy whipping cream
Preheat oven to 350 F.
Cream the butter and sugar in a medium mixing bowl. Add eggs one at a time, beating thoroughly after each. Add the salt, vanilla, and both syrups. Mix well. Stir in the pecans.
Cut the pie crusts into 4-4 1/2" diameter circles. If you roll out the scraps from the pie crust twice, you should be able to get 14 mini pies.
Place pie crust circles in muffin tins. Fill with about 1/8 of a cup of filling. Don't overfill or the pies will stick. Bake for 25-30 minutes.
While the pies cool, mix together the cane syrup, vanilla, and whipping cream. Start on low speed, gradually increasing to high as the mixture thickens. Beat until soft peaks form.
Top each pie with a spoon of the whipped cream. Drizzle extra cane syrup over the top (optional).