Day: August 19, 2009

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an extraordinary Pecan Pie Recipe you won’t find anywhere else

Nothing finer than a Pecan Pie made with the best!
Nothing finer than a Pecan Pie made with the best!

There is nothing more disappointing than to bite into something you believe to be extraordinary and find it wanting… however, this was not the case! I have found all too many Pecan pies overly syrupy, overly hard or much like the famous soup where only 1 Pecan swam through. The problems were clear… even in the best recipes, cost dictated taste…. obviously, this presented wonderful opportunities for improvement!

What makes this pie so special is that it contains more eggs, no corn syrup just 100% honey and brown sugar, more pecans prepared three ways (meal, caramelized & chopped and whole), more butter, a candy quality thickener and a crust to die for!

This was a trial for Laura’s Birthday and she loved it… so that’s what matters.

here is the recipe!

Roger

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designing a better pecan pie

00 pecantampering

Have you ever done something that you weren’t suppose to do…. but you knew it just HAD to be done? A while back I blogged and twittered about coming up with a better Pecan Pie recipe and I heard about how wrong this was… one person even (gasp!) referred to me as a ‘Yankee’ and that cut deeply…. y’all know what I am talking about.

First, many recipes call for a certain brand of corn syrup — some of you know who I am talking about. Unfortunately, I won’t use it … as it is a cheap substitution for something a lot better and secondly, it has been ‘cut’ with high fructose corn syrup. HFCS — we wizards know — has a dramatic effect of reducing our cooking powers… then, there is the fact that I don’t believe it to be too good for you. Alternatively,there are a wonderful variation of sweeteners that could be used… such as honey ( make sure you use a honey that is not ‘cut’ with corn syrup).

The next issue is in thickeners which detract from the dessert such as corn starch or flour… there is a better way (arrowroot). How many eggs is too many? What about using real vanilla beans and not just poor flavorings?  The pecans themselves are sometimes soft, chewy or gummy as they are prepared, but steps can be taken to avoid this ( do we just toast them or do we further caramelize them?).

Lastly, a good pie need not have a bland or disappointing crust ( how about a little Mace?)… so we make this ourselves.

Ah, the work goes on…. if you want something better.

Roger