This Thanksgiving after we all finished our turkey, my family and some close family friends met up for dessert.
My mom asked me to make a few pies to bring over to their house.
I was a little nervous to be responsible for 2 family’s Thanksgiving desserts. I didn’t want to ruin the best part of the meal!
But I put my nerves aside and searched for a few recipes to make the night extra special.
With the help of Twitter, I found this pecan pie from none other then the amazing Cakespy!
This was a pie made for Peanut Butter & Co., and if you have never had their peanut butter…you should. It’s so delicious! (Especially the dark chocolate dreams!)
As for this pie, it is e x t r e m e l y tasty.
It has a peanut butter cookie crust with a semi-traditional pecan pie filling. I know.
The peanut butter cookie crust seemed a little strange to me at first, but I figured it couldn’t be bad. What’s so bad about a peanut butter cookie?
And trust me, the cookie crust goes amazingly well with the cranberry pecan filling. It definitely does not disappoint.
Pecan Pie with a Twist
Peanut Butter Cookie Crust Ingredients:
- 1 cup butter
- 1 cup mighty maple peanut butter (I used regular organic peanut butter because unfortunately my grocery store didn’t have any mighty maple in stock)
- 1 cup brown sugar
- 2 eggs
- 2 1/2 cups flour
- 1/2 tsp salt
Cranberry Pecan Pie Filling Ingredients:
- 1 cup dried cranberries
- 1 cup toasted pecans
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 1 tbsp unsalted butter
- 1/2 tsp vanilla
- 1 egg
To Make the Pie Crust:
- Mix together the butter, peanut butter, and brown sugar until 1 uniform mixture
- Add in the eggs 1 at a time, mixing well after each one
- Sift together the flour and salt. Mix into the dry mix a little at a time until fully combined.
- Push into your pie pan, making a fairly thick bottom and side crust. (I had enough of the dough to make 2 full crusts)
- Pour the cranberries and pecans over the crust and refrigerate until ready to bake.
To Make the Filling:
- In a sauce pan over medium heat, cook the corn syrup and brown sugar together until the sugar is fully dissolved.
- Remove from the heat, then mix in the vanilla and butter.
- Add in the egg when the mix has cooled enough to not scramble the egg, but is still fairly warm.
- Pour into the refrigerated crust. (Cakespy had said the filling should fill the crust about 3/4 the way, mine filled it 1/3 of the way at most. But everything turned out fine and it all evened out)
- Bake for 30-45 minutes or until set. Mine took closer to 50 minutes.
Note: You may need to use a foil cover to prevent the crust from over browning!