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Pecan Pie and a steaming cup of Vanilla Café au Lait

AuthorJackie DeKnockCategory,

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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Budget Rating Scale:

Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
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
1

Prepare the crust according to the package instructions.

2

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.

3

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
4

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.

5

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

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= 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!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!

Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

Ingredients

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

Directions

Pecan Pie
1

Prepare the crust according to the package instructions.

2

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.

3

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
4

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.

5

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.

Notes

Pecan Pie and a steaming cup of Vanilla Café au Lait
IngredientsDirections

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