April 13, 2005
NINE INCHES OF LOVE:
Basic pecan pie (San Jose Mercury News, 4/13/05)
Makes 1 (9-inch) pie3 eggs
2/3 cup sugar (any kind; your choice)
Dash of salt
1 cup corn syrup (dark with dark sugar, or light with light sugar)
1/3 cup butter, melted and cooled slightly
1 cup shelled pecan halves
1 unbaked pie shellPreheat oven to 350 degrees. Beat eggs, sugar, salt and corn syrup with electric mixer. Add melted butter and beat until combined. Stir in pecans.
Pour into pie crust. Bake about 50 minutes or until knife inserted halfway between center and edge comes out clean. (Pie may still be a little syrupy if you use softer sugars.)
Remove from oven and cool. Chill before slicing if desired. Refrigerate leftovers.
Adapted from the 1968 edition of the Better Homes and Gardens New Cookbook.
Posted by Orrin Judd at April 13, 2005 8:13 AM
Leftovers pecan pie? Never heard of it. For a more elegant look, arrange the pecan halves nicely on the bottom of the pie shell and slowly pour the filling over them. They should then rise fairly uniformly to the top. One could also add several tablespoons of bourbon if one is inclined that way. I've heard rumors of people who've added chocolate chips but these remained unconfirmed. Wouldn't have it in my house. Also hold the whipped cream.
Bake one for your next at-home man date. Not sure it a proper dessert for the fajitas, however.
Posted by: Rick T. at April 13, 2005 3:02 PMrum!
Posted by: Robert Schwartz at April 14, 2005 10:51 PM