This Classic Pecan Pie Tart is the perfect dessert for friends and family that enjoy traditional holiday desserts. Loaded with pecans and the classic corn syrup and sugar filling, I spiced this pie up with a dash of cinnamon and spiced rum to bring the flavor up a notch.
Classic Pecan Pie Tart
When I was a kid, we had neighbors who had two or three large pecan trees in their yard. They were nice enough to let us pick some of the pecans. We would fly up to the tops of the trees and pick the nuts right from the tree. Ok, that’s not how it really went. There were pecans all over the ground so we’d just pick those right on up. We’d go home with a huge grocery bag full of them. I loved cracking open the shells and eating the delicious surprise inside. Pecans have always been one of my favorite nuts. However, I wasn’t always a fan of pecan pie.
I now I’ve mentioned it before but I wasn’t always a fan of having nuts in my food. I’ve always loved them by themselves but put them in a cookie, a cake, a pie or a brownie and they became my enemy. Seriously. Remember those Little Debbie brownies with the nuts on top? I loved those things, sans the nuts. So I picked each and every nut off of the top of them so I could enjoy them in peace. Ha, I’ll never forget how ecstatic I was when I first saw the Little Debbie Cosmic Brownies. My favorite brownies without the nuts.
Happiest. Girl. Ever.
My utter disdain for nuts
contaminating baked into my food is starting to wear off. I can tolerate them in small amounts, such as on top of a cake or muffins. But mix them in and I still won’t touch whatever sweet treat it is. Unless it’s pecan pie.
Pecan pie is different. Simply put, it isn’t a pillowy, soft baked good filled with nuts.