Tuesday, January 20, 2009

crustless pie...

This year at Christmas I made these cherry pecan cookies and they were an enormous success with the family - my grandfather especially loved them. Ever since the holiday's I've been toying with turning the cookies into a pie filling...

As those of you who know me well, pecan pie is my absolute favourite - my weakness. But sometimes, you just need to change it up. This is my twist on pecan pie. It includes cherries, chocolate and no pastry crust. Yep - my twist is cooking the filling, almost like little nuggets of heavenly goodness. try this recipe. I swear you'll bake up a batch of these whenever you feel like pie without having to put in too much effort...

Chocolate Cherry-Pecan nuggets
1/2 c. brown sugar
2 tbsp. all-purpose b. flour
3 eggs, beaten
1 c. pecans, pieces
1/2 c. dried cherries, roughly chopped
1/2 c. bittersweet chocolate chips
1/2 c. dark chocolate disks
1 c. corn syrup
1 tsp. almond extract
2 tsp. butter, melted

Preheat the oven to 350 F.

In a large bowl, mix the sugar and flour together. Add the eggs, pecans, cherries, chocolates, corn syrup, butter and almond extract. Stir well.

Pour the mixture into two-bite muffin pans. Cook for 35 minutes

This batch makes 48 nuggets (aka two-bite muffins)

Cool in the pan in the FREEZER... and leave until completely cooled.

TIP - use flexible silicone bakeware if you have them... easy to flip the nuggets once they have baked and cooled...

RIDICULOUSLY good. cuz sometimes, you just want the filling....

1 comment:

deb said...

How exactly do you stay so thin???