Pecan Pie and a steaming cup of Vanilla Café au Lait

By Jackie DeKnock  ,   

December 21, 2015

This really is a delicious pie and it’s quick and easy to prepare…unless you want to make your own pie crust that is! Vanilla Café au Lait offers a decadent finish to your meal of comfort. Ahhhh.

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  • Prep: 10 mins
  • Cook: 45 mins
  • 10 mins

    45 mins

    55 mins

  • Yields: Pie: Serves 6-8, Café au Lait: Serves 4


Pecan Pie

1 ready-made pie crust (or home-made if you have the time)

5 tablespoons butter, softened

1 cup sugar

2/3 teaspoon kosher salt

3 large eggs, lightly beaten

1 teaspoon vanilla extract

1 tablespoon dark rum

1 cup dark corn syrup

2 cups lightly toasted chopped pecans (I toast in a skillet on the stovetop on low heat)

Café au Lait

1 1/2 cups half-and-half

1 1/2 cups whole milk

2 tablespoons sugar, raw sugar if you have it

1 vanilla bean, split lengthwise

3 cups hot, strong brewed coffee


Pecan Pie

Prepare the crust according to the package instructions.

Beat butter until light and fluffy. Add the sugar, salt & mix to combine. Add the eggs, vanilla, rum, corn syrup & mix. Fold in the pecans.

Pour the filling into the piecrust. Place on the lower rack of oven, and bake for 40 minutes. Let cool and serve with steamy café au lait.

Café au Lait

Make the café au lait: Combine the half-and-half, milk, and sugar in a small saucepan. Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the saucepan. Simmer over low heat for 20 minutes.

Remove the vanilla bean from the milk mixture and whisk for 1 minute. Fill each mug with 1/2 cup of hot coffee and 1/2 cup milk mixture. Serve immediately.

Gourmet Safari Rating Scales

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
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= You walk on water! You must be a Chef!

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