Pecan pie has 'decadent' filling


June 30, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

Bobbi Jo Beaver of Rapid City, S.D., was looking for a pecan-pie recipe made with unsalted butter that she called "luscious." She thought the name of it was "76th Street Cafe Pecan Pie." She was close.

Stacey Politzer of Baltimore and Frances Morgan of Arbutus responded to her request with a recipe for "72 Market Street Pecan Pie," named after a restaurant in Venice, Calif.

72 Market Street Pecan Pie

Serves 10 to 12


1 1/2 cups all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon salt

1 1/2 cups (3 sticks) cold, unsalted butter, cut into small pieces

2 egg yolks

4 tablespoons ice water

1/4 teaspoon almond extract


4 eggs

3/4 cup pure maple syrup

1 cup packed dark brown sugar

1 teaspoon vanilla extract

1/2 cup (1 stick) unsalted butter

2 cups chopped pecans

10 to 12 whole pecans, for decoration

whipped cream or ice cream (optional)

To prepare the crust, place the flour, sugar and salt in a food processor fitted with a steel blade; mix to combine. Add the butter and process until the mixture resembles coarse meal.

Add the egg yolks, ice water and almond extract, then process until the dough just comes together at the sides of the bowl. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees.

Roll the dough between two sheets of waxed paper to fit a 10-inch pie plate. Drape the dough into the plate, trim it to fit and crimp the edges decoratively. Place the prepared pie crust in the refrigerator to chill while preparing the filling.

Place the eggs, maple syrup, brown sugar and vanilla in a bowl and whisk to combine. Place butter in a small saucepan and melt over medium-low heat until it becomes a light brown color. Do not burn it. Pour the browned butter into the filling mixture and whisk to combine. Reserve.

Place the chopped pecans in the pie shell and cover with the filling. Decorate the top with the whole pecans around the edge. Bake in the center of the oven for 50 minutes to 1 hour, or until filling is set and crust is browned. Cool on a rack and serve at room temperature with a dollop of whipped cream or ice cream.

Tester Laura Reiley's comments: "The maple syrup acts in the same capacity as the corn syrup in more traditional pecan pies, but the maple adds more flavor interest. Do not try to make this in a 9-inch pie pan, as it will ooze over the sides. The crust is very buttery and flaky. Because it is delicate, be sure to remove the pie carefully from the oven so as not to knock off the edges of the crust. The filling is gooey, nutty and decadent."

Recipe requests

* Tammy Merritt of Columbia wants a recipe for crab lasagna. "My mother-in-law gave it to me, and unfortunately my dog ate it. I remember it had sliced tomatoes in it and maybe cottage cheese. Thanks."

* Alfie Cadden of Alfie's Cafe in Baltimore is desperately seeking a recipe for Coney Island sauce for hot dogs and hamburgers. "I've tried to borrow, steal and bribe everyone, no luck. ... There is a secret ingredient that gives it its flavor."

* Darlene Grotewald of Larchwood, Iowa, is looking for a recipe for waffles made with beer malt.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Pub Date: 06/30/99

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