This recipe was originally intended for my first cookbook, Something Sweet. Sadly, under tight deadlines, I didn’t have the time to give this recipe the time and attention it needed. Luckily, I didn’t forget the idea completely, because once I had the time to develop this recipe properly, it became an instant hit and a family favorite!
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, on medium speed, beat together oil and sugars until combined and creamy.
Add eggs, one at a time. Add baking powder, and vanilla, beating well to combine after each addition.
Turn mixer speed to low; gradually add flour. Beat until combined. Set aside.
In a small bowl, combine pecans, brown sugar, cinnamon, and oil until smooth. Set aside.
When filling pie crust, be careful to add each layer very gently, so you don’t break the crust. Pour one fourth of the batter into the graham cracker crust; use a flexible spatula to smooth the top. Top with one fourth of the filling. Smooth the top.
Repeat the process, ending with the batter. Note that the batter will be hard to spread; you can make fewer layers so that it is easier to assemble.
Bake for 35–40 minutes, until top is set. It’s meant to be soft in the center, so don’t overbake it.
Combine glaze ingredients in a small bowl. Whisk until smooth.
For best results, serve warm. Drizzle glaze over each slice just before serving.
This pie freezes well. Wrap tightly before freezing; reheat and glaze just before serving.
Reproduced from Real Life Kosher Cooking by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.