The Jelly Queens Parkland Pie

The Jelly Queens are famous for our jelly, of course — and for one special pie.
Every year, we bake hundreds of our Cranberry Pecan Caramel Pies. When COVID-19 came, and our business slowed, we decided to make our ingredients do some good, so we cooked snacks for Parkland Hospital’s front-line workers.
We usually use cranberries in this recipe. But blueberries were in season, and we had a ton of them. When we whipped up the pie, it turned purple! A perfect match, since Parkland’s corporate color is purple!
The Jelly Queens hope you enjoy this special treat created with a lot of love.


 

The Jelly Queens Parkland Pie

You will need:

  • Two bowls
  • Strong spoon
  • Fork
  • Pie, cake or brownie pan (I use a 9- or 4-inch pie pan)
  • Bakers Joy, flour based non-stick spray

 

Ingredients:

  • 1 cup organic all-purpose flour
  • 1 cup organic whole cane sugar
  • 1⁄4 teaspoon Himalayan sea salt
  • 2 cups organic frozen blueberries
  • 1⁄2 cup organic chopped pecans
  • 1⁄2 cup organic butter, melted
  • 2 organic eggs
  • 1 big pinch of organic powdered vanilla or one vanilla bean

 

Instructions:

  • Preheat oven to 350 degrees F.
  • Grease and flour pan of choice.
  • Melt butter and set aside to cool a bit.
  • In the first bowl, combine the flour, sugar, and salt.
  • Stir in the blueberries and pecans. Toss to coat.
  • In the second bowl, scramble the eggs with a fork, then stir in the melted butter and vanilla.
  • Add the second bowl’s ingredients to the first bowl and blend well. The batter will be very stiff.
  • Spread the batter into the prepared pan. Use your fingers, if necessary.
  • Bake at 350 degrees F for 40 minutes, or until a wooden pick inserted near the center comes out clean.
  • Pour hot caramel on top. Allow it to soak into the cake.
  • Top with The Jelly Queens Caramel Sauce and a squirt of whipped cream!

As we say at the Jelly House, “May all your moments be delicious!”

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