Wednesday, November 28, 2012

Pecan Pie & Thanksgiving Recap

As you all know, I post on Wednesdays. And as I was cooking up a storm last Wednesday in preparation for Thursday, I had no completed recipes to share.  This was the first time I didn't include a recipe in a post. Don't worry. I promise it will not become a pattern. But, I hope you all took my message to heart and are nice, not naughty, to yourselves this holiday season.  



I am back this week with a delicious, Southern pecan pie recipe, perfect for the holiday season. 


Grandma Gerdes' Pecan Pie
Sans Egg shells 

This Thanksgiving,  I was thankful to spend some quality time with my family, visiting my sister and her husband in D.C. I made the trip with my parents and am so very glad that we were all able to cook together and celebrate as a family. This is the first Thanksgiving in several years that the four of us (plus gentlemen callers and a couple of friends) were all together. And I have to thank my sister for hosting and cooking a myriad of delicious dishes.  My mom made her famous New Orleans rice dressing and I contributed, with help from my Dad, a pecan pie. Pe-can NOT Pee-can. Just to clarify.

My dad and I sought to recreate his grandmother's pecan pie. She was a real ... uh firecracker. And when I say recreate, I mean make it like she did but without all the eggshells. And I have to admit, I am pretty proud of how it came out. 

Ingredients:

for the filling ... 
1 cup Karo Syrup  
1/4 cup Maple Syrup 
3/4 cup Brown Sugar 
3 Eggs 
1 tbs Almond extract 
.5 tbs Vanilla extract 
3-5 tablespoons butter (I used 5) 
A pinch of salt 
11/2 cups pecans

for the crust* ...
3 cups all-purpose flour
¾ cup sugar
3 egg yokes
1 ½ sticks unsalted butter
1 ½ teaspoons vanilla
1 ½ teaspoon lemon zest

*This is the crust recipe I always use. You may remember it from here, here and here. This recipe gives the best instructions ... 

Once you make the crust as directed above* (I used a spring form pan but you don't have to), bake the pie crust at 400 for 6-8 minutes.  Set aside. Lower oven to 350. 
For the filling ... In a medium saucepan, combine butter, syrups, brown sugar and salt.  Bring to a boil. And let boil or ONE MINUTE ONLY. Stirring the whole time so nothing sticks. 
Remove from heat. Mix in nuts and extracts. Set aside and allow to cool for about five minutes. 
Now blend in eggs, already lightly beaten. 
Pour filling into crust and bake for 40 minutes to 50 minutes at 350.
Cool on rack, allowing pie to harden.  Serve!  

The pie just before being served! 

Additional Scenes from Thanksgiving 
Tis the Season for food porn ... 

Brussel Sprouts with lemon.  
The cheese tray. The speckled one was a mustard cheese.  
Our sweet table. 
Roasted veggies. See the fresh pumpkin?
Mason Jar Wine.
My plate: Pumpkin curry soup, kale salad,
 mushroom, mashed potato and green bean casserole,
roasted fall veggies, turkey,
New Orleans rice dressing and hazelnut stuffing.
 Hats off to my sister for ALL of the from scratch cooking! 




2 comments:

  1. Thanks! I was glad to have you and not just because you make delicious pie :)

    XO

    ReplyDelete

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