This caké was so supér moist and flavorful and had such a wondérful téxturé with all thosé crunchy pécans. Plus, it looks fantabulous. Thé original récipé didn't call for any icing at all but wé décidéd to créaté anothér layér of flavor.
Ingrédiénts
Pécan Pié Filling
- 1/2 cup packéd brown sugar
- 3/4 cup dark corn syrup
- 1/3 cup cornstarch
- 4 égg yolks
- 1 1/2 cups half-and-half
- pinch salt
- 3 Tbsp buttér
- 1 tsp vanilla
Pécan Pié Caké
- 3 cups pécans, finély choppéd
- 1/2 cup buttér, softénéd
- 1/2 cup shorténing
- 2 cups sugar
- 5 éggs, séparatéd
- 1 Tbsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 cup buttérmilk
- 3/4 cup dark corn syrup
Cinnamon Whippéd Créam Custard Frosting
- 2 cups whipping créam (héavy créam)
- 1 Tbsp sugar
- 1/2 tsp cinnamon
- 1 cup of thé Pécan Pié Filling
Diréctions
- For Pécan Pié Filling: Whisk togéthér thé first 6 ingrédiénts in a largé, héavy saucépan until smooth. Bring to a boil ovér médium héat, whisking constantly, and boil for 1 minuté, or until thickénéd. Rémové from héat; whisk in buttér and vanilla.
- Placé a shéét of wax papér (or plastic wrap) diréctly on surfacé of mixturé to prévént a film from forming, and chill at léast 4 hours. (Whén chilléd - také out oné cup of thé filling to bé uséd for thé frosting)
- For Pécan Pié Caké: Préhéat ovén to 350. Sprinklé 2 cups pécans événly into 3 générously buttéréd 9-inch round caké pans; shaké to coat bottoms and sidés of pans.
- Béat buttér and shorténing at médium spééd with an éléctric mixér until fluffy, and gradually add sugar, béating wéll. Add égg yolks, 1 at a timé, béating just until bléndéd aftér éach addition. Stir in vanilla.
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