Wednesday, November 23, 2011

Pie Week: The Nuttiest Of Them All - Pecan

The Brick would never think a Thanksgiving dinner complete without a slice of pecan pie. It brings back memories of his North Carolina home, with rhododendron bushes and warm breezes. (Plus a big scar in the closet, where brother Jim decided to start a fire. Inside the house. No matter - it matches the hole punched in the wall by the brothers wrestling. My poor mother-in-law.)

Making your own "pay-kan" pie is surprisingly easy -- just a few ingredients, stashed in piecrust. Shelling your own pecans will ensure the nuts are fresh. I also rely on butter, rather than margarine - you really can taste the difference, and the extra calories are negligible.
    This version is courtesy of the Pecan Pie Recipe website, which has a whole boatload of variations. I still tend to stick with the traditional one, though -- the Brick insists on it. 


Ingredients -
4 Eggs
1 cup Dark Corn Syrup
pinch of Salt
1/3 cup Sugar
1 tablespoon Lemon Juice or Vinegar    (or a shot of bourbon, whiskey or Southern Comfort)
4 tablespoons melted Butter
2 teaspoons Vanilla
2/3 cup Pecan Halves
1 (9-inch) Unbaked Pie Shell
1. Preheat oven to 350 F. 2. Carefully crack eggs In a medium bowl, slightly beat eggs with fork.
3. Add corn syrup, salt, sugar, lemon juice or vinegar, butter, vanilla and mix well.
4. Stir in pecan halves.
5. Pour pecan pie mixture into an unbaked pie shell.
6. Bake 35-40 minutes.

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