This sweet dessert pie features candied pecans and juicy, shredded beef brisket for an added "Wow!" factor.
Directions for: Pecan Brisket Pie
Ingredients
2 premade 5-inch pie shells
2 cups candied pecans, halved
3 cups brisket, precooked and shredded
2 cups maple syrup
6 Tbsp butter
1 cup packed brown sugar
cup golden corn syrup
1 tsp apple cider vinegar
2 tsp vanilla extract
3 eggs
Directions
1. Bake the premade pie shells according to package directions. At the same time, place pecan halves in oven for about 7 minutes to bring out the flavor. Remove and set both aside. Increase oven temperature to 400F (200C).
2. In a frying pan add brisket and maple syrup together on low heat. Allow the maple syrup to thicken for 5-10 minutes. Remove from heat and place to the side.
3. In a pan over medium heat combine butter, brown sugar, and golden corn syrup. Stir constantly for 2-3 minutes. Remove from heat and fold in pecans, apple cider vinegar, and vanilla extract. Pour into a large bowl. Using a slotted spoon add in half of the brisket. Allow the mixture to cool for 10 minutes. Whisk the eggs into the mixture and pour into the pie shells.
4. Bake for 40-50 minutes. The center of the pie should be slightly firm but still have some movement to it. Cool for several hours. Crumble the remaining brisket on top of the pie and serve.
See more: Beef, Comfort Food, Dessert, Eggs/Dairy, Nuts, Pastry