I don’t have a lot of enthusiasm in my heart for the other big “P” of the Thanksgiving table. Pecan pie. I’ve always put it into the category of Stuff My Dad Eats: Pickled beets, spinach with vinegar, chicken livers, cole slaw… food that I’m convinced takes a heavy dose of testosterone to palate. I usually put it in the corner with the other marginal food, and leave it to be eaten by the grown men.
But this year I’m having a change of heart. It’s not you dear pecan, it’s that Karo Syrup you insist on hanging out with. Why are you so intent on burying your best qualities in a sea of gelatinous, sugary mess? Can’t you get some new friends like caramel, chocolate and espresso? Yes he can. And oh yes, I did.
Enter Caramel Pecan Hand Pies. I was inspired to try these by an article in this month’s Food and Wine magazine. They scoured the country for Fall’s best pies and one of the features was a Caramel Pecan Hand Pie from Seattle’s High 5 Pie shop. Like the pumpkin pie recipe from last week, the addition of homemade caramel made me think twice, and the crust to filling ratio of a hand pie was much better than the overload of pecan filling in a pie.
But, the recipe sill seemed to rely too much on corn syrup, so I made some adjustments including infusing a little Dorie Greenspan and adding some bittersweet chocolate, espresso powder and subbing brown sugar for the corn syrup. The results? This is not your Father’s pecan pie! You MUST try this – they are worth the time and will blow your mind!