CityViewNC.com | 33
C
ome on; admit it.
You tell yourself
every anksgiving
that this is the year
you're going to skip the
turkey and dressing
and green-bean
casserole and go straight for the desserts.
Why waste the calories on mashed
potatoes and gravy when you know you've
got to save room for the pecan pie?
Topped with whipped cream or vanilla
ice cream, it's a sweet Southern tradition
that says "fall" with every syrupy bite. e
pecans are a toasty, crunchy comfort as
autumn's chill takes hold.
Pecan pie is simple and satisfying, just
like Mama used to bake.
Unless you want to get complicated.
We took to our search engine and found
some stepped-up recipes adding layers of
goodness and some tasty combinations to
the traditional pecan dessert lineup.
Pecan pie as a filling between the layers
of a moist and buttery cake. Pecan pie as
a topping on a creamy cheesecake. Pecan
pie with chocolate drizzles on a toasted
cookie. And a layer of pecan pie spread
over a crust that's cut into bars smaller
than a slice of pie but big enough to satisfy
your sweet cravings.
So pull on up to the dessert buffet and
sample a little of everything.
But do save room for the turkey and
dressing; it's anksgiving, aer all.
As Grandma would say, during the
post-dessert cleanup as she took a bite of
pan-fried cornbread: "Got to get the sweet
taste out of my mouth."
PECAN PIE CHEESECAKE
Double your pleasure with this luscious
combo of two all-time favorites, from
thekitchn.com.
Follow your favorite cheesecake recipe,
or follow your neighbors to your favorite
bakery for a shortcut you need not feel
guilty about.
For the pecan pie topping:
• 1½ cups whole pecans
• 6 tablespoons unsalted butter
• ¾ cup packed dark brown sugar
• ½ teaspoon kosher salt
• ½ cup heavy cream
• ½ teaspoon vanilla extract
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