Black Pepper Pecan Pie Dessert Recipe recipe.

Black Pepper Pecan Pie Dessert Recipe

Recipe icon.
Recipe
December 12, 2018 by Alexander Sorenson
  • Serves: 8
We didn’t stray too far from the classic simplicity of the traditional pecan pie recipe here, but the slight modification makes a world of difference. Substituting black pepper syrup for the traditional corn syrup is a game changer and will give this dessert a unique, professional taste that everyone will love.
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We didn’t stray too far from the classic simplicity of the traditional pecan pie dessert recipe here, but the slight modification makes a world of difference. Substituting black pepper syrup for the traditional corn syrup is a game changer.

First there’s the health / sustainability / ethical considerations: corn syrup is pretty bad stuff in all of those respects, whereas our palm sugar base is the opposite – sustainable, lower glycemic index, more nutritional content, non-GMO and organic.

Even more important though, is the flavor! The palm sugar gives a deep, rich caramel and light molasses complexity, along with the kick of black pepper (which goes great with pecans). The black pepper syrup is also less sweet than corn syrup, so the final pecan pie is still rich, gooey, and decadent, but not as cloying and saccharine.

Here's how to make the delicious pecan pie dessert twist that everyone will love!

Black Pepper Pecan Pie Dessert Recipe
Recipe icon.
Recipe
December 12, 2018 by Alexander Sorenson
  • Serves: 8

Black Pepper Pecan Pie

Ingredients

  • 1 cup(s) Blank Slate Kitchen Black Pepper Rich Simple Syrup
  • 3/4 cup(s) dark brown sugar
  • 1/3 cup(s) melted butter
  • 1 teaspoon(s) vanilla extract
  • 3 whole eggs
  • 1 1/4 cup(s) whole pecans
  • Pie crust (preferably homemade, though that’s your call)

Instructions

  1. Preheat oven to 450.
  2. Thoroughly mix syrup, sugar, salt, butter and vanilla.
  3. Slightly beat the eggs and add to the mix.
  4. Break half of the pecans into pieces and add to the mix.
  5. Pre bake pie shell for 5 mins, then lower heat to 350.
  6. Pour mixture into pie shell, and sprinkle remaining whole pecans on top.
  7. Bake at 350 for approximately 45 minutes, until center is slightly set – it should be just as jiggly as the outer part.
  8. Dig in to your Black Pepper Pecan Pie or store for later!
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Meet Alexander Sorenson , Chef and Creator
Blank Slate was founded by chef Alex Sorenson, who has worked in a wide range of fine dining restaurants throughout New York City, and the world at large, having lived and worked in France, Rwanda and Borneo. The New York Times has described his cooking as having a “brightness to it, a clever happiness that comes through on the plate.” Alex routinely travels to the far corners of the earth in search of the best ingredients and exciting new flavors, techniques and dishes to inspire Blank Slate Kitchen’s products.
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