While I am in America I intend to try out a few Southern recipes. This week it’s going to be Pecan Pie, which is a favourite around here in Tennessee. A couple of the ingredients are unfamiliar to me, namely Pecan nuts and Corn Syrup. Here are the ingredients:
- 1 pastry case apx. 9 inch.
- 1 tablespoon of butter or soft margarine for my English friends.
- 1 cup of dark brown sugar, 4 ozs for my English friends.
- 1 cup of Corn Syrup, 4 ozs for my English friends.
- 3 medium sized eggs, beaten. Interesting Fact: In America white eggs are deemed to be superior whereas in England it’s the brown ones. I’ve tasted both and I can’t tell the difference. However, I prefer the look of the brown ones. How about you?
- 1 teaspoon Vanilla essence. Use the real stuff not the flavouring.
- 1 cup of Pecan nuts, 4 ozs for my English friends. Crush some of the nuts, leaving a few for decoration on the top of the pie.
Precook the pastry shell for 5 minutes at 425 degs electric or Gas 7. Then turn down the oven to 350 degs (Gas 5).
Cream the butter and sugar, add the Corn Syrup, eggs and vanilla. Mix well, then add the pecans.
Pour into the prepared crust and bake in the centre of the oven until the filling is firm, which in the oven over here took 45 minutes.
Cool before cutting.
I prefer to eat the pie warm, but I’m told it is equally delicious.
My husband Larry, who is an expert at eating pies, said it turned out just right!
I encourage you to have a go because it really isn’t difficult and it’s something a little bit different.
This is a recipe from Oma’s kitchen. The original comes from Diana Rattray.