This year, when sharing holiday meals with family and friends, try pairing your favorite desserts with Community® coffee premium blends. The rich notes and subtle flavors in these coffees are the perfect companion for not only chocolate, but pies, tarts, and creamy treats.
When pairing Community coffee blends, keep this easy tip in mind: the richer the dessert, the darker the roast. So while fudgy brownies might work best with the bold, rich flavors in Dark Roast Signature Blend, a cheesecake or crème brûlée would lend itself to the fragrant, sweet, mellow notes in the Breakfast Blend.
For Southerners—and the Southern at heart—pecan pie holds a special place on the holiday table. Try pairing this Easy Maple-Pecan Pie with the bold French Roast Premium Blend. Its intensely rich aroma and fullbodied flavor complement the nutty, sweet pie.
Creamy Traditional Pralines are another beloved holiday treat. Buttery and rich, pralines are a quick and easy addition to your dessert spread. To boost those flavors, serve them alongside the slightly sweet Café Special®. This warm, smooth coffee features a medium-dark roast and semi-sweet finish.
For four generations, Community Coffee Company has searched out the best coffee beans in the world, and whether sipped with your favorite desserts, their coffees will become a treasured part of your family’s holiday tradition.
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- ½ (14.1-ounce package) refrigerated piecrusts (1 sheet)
- 6 large eggs
- 1½ cups sugar
- 4 tablespoons melted butter
- 2 tablespoons maple extract
- 2½ cups pecan halves
- Preheat oven to 325°.
- On a lightly floured surface, unroll piecrust. Roll into a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate. Fold edges under, and crimp as desired.
- In a large bowl, combine eggs and sugar; beat well. Stir in melted butter and extract. Fold in pecans. Pour filling into piecrust.
- Bake until set, approximately 50 minutes. Halfway through baking, loosely cover with aluminum foil to prevent pecans from burning. Let cool for at least 2 hours before serving.
- 1 cup firmly packed light brown sugar
- 1 cup sugar
- ½ cup heavy whipping cream
- ¼ teaspoon baking soda
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- Line a baking sheet with parchment paper. Set aside.
- In a medium saucepan, bring brown sugar, sugar, cream, and baking soda to a boil. Cook, stirring occasionally, until a candy thermometer reads 240°. Remove from heat; stir in butter and vanilla. Quickly add pecans, stirring vigorously until mixture thickens and loses some of its shine, 1 to 2 minutes.
- Quickly spoon mixture by heaping tablespoonfuls, and drop onto prepared baking sheet. (If mixture hardens, add 1 tablespoon hot water a little at a time until mixture returns to a spoonable consistency.)
- Let cool until hardened, approximately 10 minutes. Store in an airtight container at room temperature for up to 3 days.
