Individual Pecan Pies with Sweet Tea Caramel Sauce
Individual Pecan Pies with Sweet Tea Caramel Sauce is a Southern recipe that serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 57g of fat, and a total of 959 calories. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. A mixture of salt, butter, ground pecans, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
In a food processor combine the ground pecans, flour, salt, and sugar.
Add the butter and process until the mixture resembles coarse crumbs.
Pour in the egg white and blend it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount of dough together, if it is crumbly, add the ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Lightly coat a 12-cup muffin tray with nonstick spray.
Roll out the dough on a lightly floured surface to about a 2 foot square, then use a small bowl 3-inches in diameter or a large 3-inch ring mold as a guide to cut out circles. They should be slightly larger in diameter than the muffin tin hole, so when pressed in, the edges come half-way up the sides of the tin.
Preheat oven to 350 degrees F.
In a large mixing bowl, mix the eggs until frothy then blend in sugars. Stir in the melted butter, vanilla, syrup and salt until well blended. Arrange the pecans on the bottoms of the tart shells.
Pour in the filling to fill the shells almost to the top.
Bake until the filling is set and slightly puffed, about 25 to 30 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go.
Transfer the pies to a rack and cool.
While the pie is baking, make the Sweet Tea Caramel Sauce. Begin my making the tea. Bring 2 cups of cold water to a boil in a large heavy saucepan.
Add the tea bags, cover and let steep for 20 minutes.
Remove the tea bags (squeeze them out) and then return to a simmer until it has reduced by half - so you have 1 cup of really strong tea remaining.
Add the 1/2 cup of sugar to the saucepan and continue to simmer over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 10 minutes. Carefully pour in the cream, be careful as it will bubble up, and continue to cook for 1 more minute.
Serve with individual pecan pies and a scoop of vanilla bean ice cream.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.