Southern Pecan Pie Recipe FAVORITE – Secret is Honey Pecan Topping
How To Make The Best Southern Pecan Pie Recipe? Just add the honey and pecan topping! What is the best southern pecan pie recipe? This is actually a trick question! Of Chocolate pecan pie...

How To Make The Best Southern Pecan Pie Recipe? Just add the honey and pecan topping!

What is the best southern pecan pie recipe? This is actually a trick question! Of Chocolate pecan pie with sweet potato pie, this is the best pecan pie recipe ever! However, it's amazing Honey and pecan filling by Holly Clegg's Gulf Coast Favorites that turns any pecan pie into the ultimate decadent dessert. You don't even have to bake a homemade pie! Even if you bought a pie and added this honey pecan topping, you have the best southern pecan pie recipe ever. Does this pecan filling recipe make a difference? We promise that once you've made this fabulous simple filling, you'll never serve a pie without it! The best of all, Gulf Coast Favorites The cookbook includes all of your favorite southern recipes, made healthier with easy and healthy recipes!

Honey and pecan filling
This fabulous topping is a spectacle and brightens up any recipe, making it the best southern pecan pie recipe you'll ever taste. Here is my chocolate and pecan recipe, but you can use your favorite pie and just add the topping.
Portionsten portions
  • 3soup spoons light brown sugar
  • 1teaspoon Butter
  • 3soup spoons honey
  • 1Chopped off pecan nuts
  1. In a small saucepan, combine the brown sugar, butter and honey.
  2. Cook over low heat until boiling, stirring. Stir in the pecans. Remove from fire.
  3. In the last 5 minutes of cooking, remove pie from oven and spread filling evenly over Healthy Pumpkin Pie recipe. Return to oven, broil until filling is sparkling and golden, looking carefully.
Recipe Notes

Per serving: Calories 113, protein (g) 1, carbohydrate (g) 11, fat (g) 8, calories from fat (%) 64, saturated fat (g) 1, dietary fiber (g) 1, sugars (g) ) 9, Cholesterol (mg) 2, Sodium (mg) 14, Diabetic exchanges: 1 other carbohydrate, 1.5 lipids

southern pecan pie recipe with honey pecan filling

I'm addicted to pecan pie and especially honey pecan filling - INDULGENCE!

Any Southern Pecan Pie recipe is Holly's favorite dessert and will be yours, too! This Chocolate pecan pie recipe of Gulf Coast Cookbook is delicious OMG.

There are several recipes for pecan pie in Gulf Coast Favorite Cookbook because it's the best of Louisiana and southern recipes with “best for you” recipes. However, nothing beats the honey and pecan filling on any pie!

Add Holly's Simple Honey Pecan Filling Recipe to your favorite pie

Whatever your favorite pie, homemade or purchased, this simple honey pecan filling recipe will make it the best southern pecan, pumpkin or sweet potato pie ever. Spread out on a baked pie, toast (watch carefully) and now you have a homemade and spectacular Thanksgiving dessert.

And whatever dessert you choose, it's the ABSOLUTE best serving tool to use. This mini spatula is a must for serving a precise piece of pie or for taking cookies out of the pan. It makes the perfect tote! Get yourself a mini spatula and you will like it too.

the best pecan pie recipe is also easy pecan pie recipe

Watch Holly prepare this simple recipe

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Download them here! I've included some of my favorite vacation tips as well as shopping lists to organize this busy day with my personal Thanksgiving menu. The only thing you will see missing is stuffing the turkey because my son-in-law is still in charge of making a fried turkey!

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The post office FAVORITE Southern Pecan Pie Recipe - The Secret is the Honey Pecan Topping appeared first on The Healthy Cooking Blog.

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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