PECAN PIE BITES WITH GRAVY
It's difficult to assess exactly how much the legalization of marijuana in Colorado may have changed the Thanksgiving menu. But it has indubitably increased the snacking that goes on afterward, said Alexander Figura, the chef of Lower48 Kitchen in Denver. That post-meal, late-night snacking has taken on a different kind of intensity now that the munchies are involved. "Stoned people gravitate to more extreme flavors," he said. "They want something very savory or very sweet, or both at the same time." His recipe for sticky pecan pie bites dunked into leftover turkey gravy - an after-hours snack among chefs he knows - hits those notes perfectly. The bite-size, bourbon-spiked pecan bars work on their own, too: no gravy or cannabis required. You can bake them up to 5 days in advance.
Provided by Melissa Clark
Categories snack, pies and tarts, side dish
Time 2h
Yield 2 dozen bars
Number Of Ingredients 14
Steps:
- Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners' sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
- Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes.
- Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans.
- Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 42 milligrams, Sugar 17 grams, TransFat 0 grams
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