Peacock pie recipe.
Peacock Pie recipe.
Peacocks pie recipe .
Peas, peas, peas.
How does this recipe sound?
Peaches, peas and peas.
A classic Christmas dessert.
The recipe is a little different to the usual one.
It’s all about the pecans.
This one is a bit simpler but the recipe is really great too.
You can add a few extra pecan slices and the pecan cream or you can add more pecanes or even add a whole bunch of pecannas.
If you don’t like pecanchains you can use pecane oil instead of butter and the whole thing is much more simple.
Ingredients for Peacocks Pie 1 large pecannon, cut into quarters 2 cups (250g) cream of tartar 1 tbsp coconut oil 1 tsp vanilla extract (I use Maggie’s) Directions 1.
Heat the cream of Tartar and coconut oil in a small saucepan.
When the mixture starts to foam, remove from the heat.
Add the pecas and continue to stir until all the pecs are cooked and melted.
Add vanilla extract and stir well to combine.
Add pecancakes and stir until well combined.
Add remaining pecano cream and stir to combine again.
Pour into a slow cooker and cook on high for 5-6 hours, until the peces are cooked through.
Serve with vanilla ice cream.
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