In late celebration of Pi Day, I’d love to share this AMAZING recipe with you! It is chewy, yummy, and a total deliciousness! When I saw this recipe a couple of years ago I was very skeptical. I don’t really like Pecan Pie, I don’t enjoy the texture and the thought that I was eating only corn syrup disgusted me and I never enjoyed pecan pie, but I DO LOVE PECANS! So I thought…hey! let’s try something new no? I mean, it had our favorite fruit: Cranberry, and white chocolate! Worst-case scenario if we didn’t like it was to give it away or freeze it for later. Oh but let me tell you, WE LOVED THIS PIE!!! My husband said this was the best pie ever (I am sensing a theme here…). We really enjoyed it, the chewy inside of this pie was ‘MAGICAL’ as my husband described it. I couldn’t believe how good it was, so I had to make another recipe for my parents and brother that were visiting in the next two weeks, they all loved it, but my husband did the most haha!
- The crust is my favorite crust, you can find the recipe HERE. For this recipe, you only need half a recipe 🙂
- The baking time may take more or less time depending on your oven. I suggest keeping a close eye on your tart.
- Place a cookie sheet under the tart pan, or on a lower rack. Filling my spill when baking. Grease your pan so if overspilling occurs it doesn’t stick terribly causing a ‘super glue’ effect.
- I recommend not testing the doneness by inserting a knife. I realized it actually damaged my perfect looking pie. So you can try with a toothpick, or just tap your finger really lightly over the center of the pie. It has to set and golden just a little bit, you don’t want to burn the candy filling or it will be hard to chew on the edges.
- Eating it cold is SO good, but if you are more of a ‘warm pie’ person like me, you can warm it up just a little bit and serve it with Vanilla Ice Cream *IN LOVE!*
- The original recipe calls for 3/4 cup of light corn syrup. I cut that to 1/2 just because I don’t love to use corn syrup. It worked just fine.
Recipe slightly edited from: Taste of Home