Pecans

Pecan Pie with Sugar Cane Syrup & Greek Yogurt | 0 Comments
From Deep Fried Buttermilk Quail , Aired on Thu 7/14
Chef Jeff Henderson, pie, Pecans, Sugarcane
Instructions
1. Preheat oven to 350. 
 
2. In a mixing bowl add corn syrup, sugar cane syrup, eggs, sugar, butter and vanilla. Mix together until blended well. Fold in pecans.
 
3. Add pie mixture to pie crust and bake for 40-50 minutes. Allow pie to cool before serving.
 
4. In mixing bowl add yogurt, cinnamon and nutmeg. Mix together and serve on top of cooled pecan pie.
 
Ingredients
  • ½ cup light corn syrup
  • ½ cup sugar cane syrup
  • 3 eggs
  • 1 cup granulated sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cup whole pecan halves
  • 1 frozen pie crust shell
  • ½ cup non fat Greek yogurt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
Instructions

Method

Layer toasted pecans with fresh blueberries, and honey yogurt alternating until the glass is full. Garnish with fresh mint and serve immediately. 

Ingredients
  • 1 c Yogurt
  • 1 tbsp. Honey
  • ½ c Pecans, Toasted
  • ½ c Blueberries
  • Garnish with fresh mint
The Back Story

CLICK HERE FOR MORE DETAILS

Method

Layer toasted pecans with fresh blueberries, and honey yogurt alternating until the glass is full. Garnish with fresh mint and serve immediately. 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Subscribe to RSS - Pecans