My fiance loves pecan pie and I used to hate it before I met him. Since it is his favorite, I made it every year and have discovered that it does not have to be gummy and cloyingly sweet.

Today marks the first time I have made Rose’s version in the Pie and Pastry Bible because I only recently got a tart pan and she does not have a recipe for pecan pie in a regular pie pan. (She must not be the biggest fan of pecan pie either….)

It turned out wonderfully and I had to share it with you all. The chocolate ganache topping is a fabulous match (I used Valhrona so it would have tasted good to me on shoe leather!) for the filling and the crust comes out perfectly crisp. I love the cream cheese crust ~ it is my fave.

There’s a pretty shot zooming in on the beautiful crust http://flickr.com/photos/rachelino/2583311084/ (way too big to post to the forum).

So glad I tried it….

Lovely! I’ve been meaning to try this recipe for ages. It’s good to hear that you liked it.

I also have a love-hate relationship with pecan pie. Maybe it’s because my Dad was a southerner and my Mom is a northerner. I crave that sweet gooey nutty goodness and yet at the same time it is TOO MUCH. Making a thin tart has always seemed like a good solution to the dilemma…

And I agree, Valhrona is sublime! Yum, yum!

LOVELLY, and what a reassurance!  Thanks for sharing.  Your photography is delicious, and I know this pie changed everyone’s mis-conception on pecan pies.

I first found Rose’s recipe on Rose’s Celebrations (1992), that is how long this recipe has been around.  Rose won the hearts of Lyle’s Golden Syrup as you can see on this bottle.  http://www.hectorwong.com/roselevy/ItaliaMajare2007/LylesGoldenSyrupWithRose.html

More pie pictures on a cover I did for Rose’s Celebrations Thanksgiving Menu.  Hope you enjoy, as they did in Italy:

http://www.hectorwong.com/roselevy/thanksgiving/Rose-s-Celebrations.html

I was never much of a pecan pie fan until I discovered Lyle’s Golden Syrup… it absolutely makes this pie!

Now I REALLY want the Lyle’s Golden Syrup! I know of a few stores that carry groceries/sundries from the UK. I think that would probably be the best place to find it right?
Also, my latest post is about this pie and has a link to another pecan pie recipe that I really like (from Cooking Light) - I use Rose’s method for the crust (which is unbeatable and I use for all crusts; in fact I often put other fillings into Rose’s crust recipe.) This recipe is for Pecan and Date Pie and I really love the dates!

I was able to find Lyle’s at Safeway (thank to Rozanne I believe).

I made the chocolate pecan pie in a tart shell recipe from PPB for Christmas last year, and it was wonderful. I’d highly suggest that you give it a try. I had people who said they didn’t like pecan pie going back for seconds And the cream cheese crust scraps that I cut out with Christmas cookie cutters and used to top it were devoured in no time as well. I really should make this tart again sometime, but at the moment, I’ve got too much fresh fruit in the stores to tempt me. Today is the Light Custard Rhubarb Pie, as I finally have an audience that appreciates rhubarb to help me eat it.

Ooh, excellent idea! I have some frozen rhubarb that needs using…