Sunday, December 5, 2010

Holiday Horseradish Deviled Eggs... Maple Pecan Pie a la Mode

Recipe courtesy Aaron McCargo Jr.

Show: Big Daddy's HouseEpisode: Holidays Are Here!

  • 4 slices bacon
  • 6 eggs
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon cayenne
  • 2 tablespoons prepared mustard
  • 1 tablespoon prepared horseradish
  • Pinch salt
  • Pinch cracked black pepper
  • 2 tablespoons thinly sliced scallion greens

Preheat the oven to 400 degrees F.

Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.

Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.


  • 6 tablespoons melted butter
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 2 eggs, beaten
  • 1/2 cup corn syrup
  • 1/2 cup maple syrup
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vanilla extract
  • 1 1/2 cups pecan pieces
  • Vanilla ice cream

Preheat the oven to 375 degrees F.

Combine the butter, graham crumbs, and brown sugar in a large bowl. Press the mixture into a 9-inch pie dish, forming a shell, and bake until firm, about 10 to 12 minutes. Remove the pie dish from the oven and allow it to cool slightly.

In a large bowl combine the eggs, corn syrup, maple syrup, sugar, flour, and vanilla. Mix until well incorporated. Add the pecans and mix until all the ingredients are evenly distributed. Pour the mixture into the graham cracker crust. Bake until the filling sets, about 40 to 45 minutes. Remove the pie from the oven and cool completely before cutting. Slice into portions and serve with a scoop of vanilla ice cream.

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