#butterpecan

[antontello]

Can we pretend we've woken up in a new life by the seaside?

[pistachi0art]

mwah!

[furbsodas]

when their old ship name from like 2017 compells you to draw fanart

[sulphuricalfie]

just a thought 🙌

[forkfulofflavor]

Brown Butter Pecan Pie with Streusel Ingredients: For the crust: 2 cups flour, spooned and leveled 1 1/2 tablespoons sugar 1 teaspoon salt 1/2 cup butter, chopped (1 stick) 6 tablespoons butter-flavored Crisco 1/2 egg 1/4 cup ice water For the filling: 1/2 cup butter, (1 stick) 3 large eggs 1/4 cup granulated sugar 1 cup brown sugar, packed 1/2 cup corn syrup 1 tablespoon milk 1 1/2 teaspoons vanilla 1/2 teaspoon salt 1 tablespoon fresh lemon juice 1 tablespoon flour 1/2 cup toffee bits 2 cups pecans, chopped (toasted if preferred) For the streusel: 1/2 cup flour 1/4 cup brown sugar, packed 1/4 cup butter, cold (half stick) Directions: For the crust: Prepare ice water in a small bowl and set aside. In a large bowl, whisk together the flour, sugar, and salt. Use a pastry cutter or fork to cut in the butter and Crisco until the mixture resembles coarse crumbs with pea-sized butter pieces. Beat one egg in a small bowl, pour out half, and mix the remaining half with 1/4 cup ice water. Add to the flour mixture and stir until just combined. Divide the dough in half, shape one half into a disc, and save the other half for later. Roll the dough out on a floured surface, then transfer to a 9-inch pie pan. Fold any excess crust under, crimp, and place in the fridge or freezer. For the filling: Preheat oven to 400°F (200°C) with a baking sheet on a center rack. In a saucepan, melt the butter over medium heat until it turns golden brown with a nutty aroma, about 5 minutes. Remove from heat and let cool slightly. In a large bowl or stand mixer, beat the eggs for 2 minutes. Add the granulated sugar, brown sugar, and corn syrup, and beat for another minute. Stir in the browned butter, milk, vanilla, salt, lemon juice, and flour until smooth. Fold in the toffee bits and chopped pecans. Pour the filling into the prepared pie crust and place the pie on the hot baking sheet in the oven. Reduce the oven temperature to 350°F (175°C) and bake for 30 minutes. For the streusel: While the pie bakes, whisk together the flour and brown sugar in a medium bowl. Use a pastry cutter to cut in the cold butter until the mixture resembles coarse sand. Chill the streusel until ready to use. After 30 minutes of baking, remove the pie from the oven, add the streusel topping, and cover the crust with a pie shield. Continue baking at 350°F for another 30-37 minutes. The pie should be slightly jiggly in the center when done. Remove and cool on a rack before slicing. Prep Time: 30 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 40 minutes Kcal: 480 kcal per slice | Servings: 8-10 slices Brown Butter Pecan Pie with Streusel is an irresistible twist on a classic dessert, combining the nutty richness of pecans with the deep, caramel-like flavor of browned butter. Topped with a crunchy streusel, this pie offers a delightful contrast between the creamy filling and the buttery crumb topping. Every bite is infused with a balance of sweet and savory flavors that make this pie a memorable treat. Perfect for the holidays or any cozy gathering, this pie is sure to impress. The toasty pecans and warm brown butter provide a depth of flavor that pairs beautifully with vanilla ice cream or a dollop of whipped cream. This pie is easy to prepare and adds a comforting warmth to any dessert spread, making it a favorite for family gatherings and celebrations.

[starshineplush]

#narwhalandjelly #Narwhal #narwal #narwaffle #icecream #icecreamcake #strawberry #foodpuns #plushie #plush #plushdoll #plushes #plushfoods #butterpecan #starshineplush https://www.instagram.com/p/CKdWoCPj1SU/?igshid=1ii6xjaz3hvi5

[vabiggestpimp]

#ameristop #butterpecan #icecream https://www.instagram.com/p/BpVlhAPA9Q5/?utm_source=ig_tumblr_share&igshid=saulkbd8iiux

[blogdoporto]

Indulge in the creamy richness of butter pecan ice cream without compromising your keto lifestyle. This recipe offers a decadent treat that's low in carbs and high in flavor.

Ingredients: 2 cups heavy cream. 1 cup unsweetened almond milk. 3/4 cup erythritol or preferred keto-friendly sweetener. 4 egg yolks. 1/4 cup butter. 1 teaspoon vanilla extract. 1/2 cup chopped pecans.

Instructions: In a saucepan, heat the heavy cream and almond milk over medium heat until it begins to simmer, stirring occasionally. In a separate bowl, whisk together erythritol and egg yolks until well combined. Once the cream mixture is simmering, slowly pour it into the egg yolk mixture while whisking continuously to temper the eggs. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in butter and vanilla extract until the butter is melted and fully incorporated. Transfer the mixture to a bowl and let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add chopped pecans and let them incorporate into the ice cream. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Lena the Lander