Pecan pie: a nutty way to dessert the feast UPDATING CLASSIC

November 25, 1992

Pumpkin may have been the Pilgrims' pride, but in many homes today, it just isn't Thanksgiving without pecan pie.

The basic recipe -- eggs, corn syrup, sugar, vanilla and lots of pecans -- is ripe for experiment.

Chocolate and bourbon come to mind as successful additions. Simply sprinkle in a few chocolate chunks along with the pecans; or, soak the nuts in bourbon for a day or so before making the pie.

Golden ambrosia pecan pie combines elements of a Southern staple, ambrosia salad, with pecan pie.

Classic pecan pie

3 eggs

3 heaping tablespoons sugar

1 tablespoon flour

1 cup white corn syrup

1 cup pecans

1 teaspoon vanilla

unbaked pastry for a 9-inch pie

Heat oven to 350 degrees. Mix eggs, sugar and flour. Add syrup, pecans and vanilla. Stir well, then pour mixture into pie shell. Bake until brown, about 40 minutes.

B6 Source: "Texas Highways Cookbook" by Joanne Smith.

Golden ambrosia pecan pie

3 eggs, beaten

3/4 cup light corn syrup

1/2 cup sugar

3 tablespoons firmly packed brown sugar

2 tablespoons butter or margarine, melted

3 tablespoons thawed orange juice concentrate

2 tablespoons cornstarch

1 teaspoon grated orange peel

1 teaspoon vanilla

1/2 teaspoon coconut extract or flavor

1 1/2 cups chopped pecans

2/3 cup flake coconut

unbaked pastry for a 9-inch pie

Heat oven to 350 degrees. Combine eggs, corn syrup, sugars and butter in large bowl. Stir well. In another bowl, combine juice, cornstarch, peel, vanilla and coconut extract. Add to egg mixture; stir well. Stir in nuts and coconut. Pour into unbaked pie shell; cover edge with foil. Bake for 35 minutes. Remove foil. Bake for 15 to 20 minutes or until filling is set and crust is golden brown. Cool before serving.

:. Source: Crisco "American Pie Celebration."

Soused pecan pie

1/2 cup sugar

1/2 cup unsalted butter, cut into bits

3 eggs

1/2 cup maple syrup

1/2 cup light corn syrup

3 tablespoons rum

2 cups pecan halves

unbaked 9-inch pie shell

Heat oven to 375 degrees. Beat sugar and butter together at medium speed of mixer. Beat in eggs. Add maple and corn syrups and rum and beat until well blended. Fold in pecans and pour into pie shell. Bake five minutes; lower temperature to 325 degrees and continue baking for 45 minutes.

Source: "The Great American Pie" cookbook by Judith Choate.

Universal Press Syndicate

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