After several fine meals out this weekend, we had a crazy-delicious dinner at home: rosemary-roasted potatoes and brussels sprouts, and pecan pie. Clark said the pie is the best he's ever had, which is odd, since I've been making the same recipe for more than 20 years. This year, though, I froze the butter before cutting it into the flour, and I roasted the pecans (325° for 5-10 minutes or maybe more, just until lightly browned) before putting them in the pie. And nothing is better than the fresh Georgia pecans we get at the farmers' market. Also, we've been buying eggs at the farmers' market too.
Pecan Pie
First, make the crust. Line a 9-inch pie pan with it. Be sure to prick the pastry with fork tines (not too much!). Then make the filling:
3 eggs, slightly beaten
3/4 C. dark corn syrup
1 C. sugar
pinch salt
2 T. butter, melted
1 C. - plus as many more as you like-- pecans, about half of them chopped and half whole
Mix all ingredients. Pour into pastry-lined 9-inch pie pan. Bake at 450° for 10 minutes, then at 350° for 35-45 minutes longer. A knife in the center should come out clean. The pie begins to get a set, shiny look. Cool. It is good with whipped cream.
3 comments:
Started following your blog and intend to make it a continued habit. It's well done and fun to see your latest creations! Sounds like that pecan pie was especially amazing because of the great fresh ingredients. We know, since you introduced us to faaaaabulous local pecans! Rachel requests that you send a piece of the pie in the mail. Patrice likes how you staged the pecan pie photo on that AMAZING cutting board!
Wow when can I come over and try your creation it sounds great lol. Maybe Mr.Turner can make some more of that awesome ice cream to go with lol.
Love the cutting board, especially remembering perfect time in Asheville ... and so happy to be talking to you, Cameron!
Dear Mr Stay: It's funny how rich pecan pie seems to get even better with ice cream. I'll make you a pie soon... maybe Saturday.
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