Picayune Pecan Pie - the best pecan pie...ever!
|Pecans and Karo - a very special delivery from the USA|
On the way home from picking our daughter up at Charles de Gaulle airport early this morning, Sara shared stories of how her friends will celebrate Thanksgiving in Boston and expressed some surprise at how important this holiday is to Americans. Feeling a pang of guilt, I wondered if I should have made more of an effort to duplicate my own childhood memories of a dinner table laden with turkey and all of the trimmings for my American/Swiss children, who grew up in countries far from the United States. But since I never saw anything that came close to resembling a turkey or cranberries in Indonesia, our children have different traditions and memories than mine.
Whenever we can find the ingredients, one of the constants on our holiday table is the Picayune Pecan Pie that my mother used to make. Thanks to a recipe that she found in Peg Bracken's The I Hate to Cook Book, my mother, who was born and raised in the northern state of Minnesota, mastered this pie that is originally from the southern part of the United States and impressed all of our neighbors in Texas and Tennessee. You can, too! It's as easy as counting 1 pecan, two pecan, three pecan... In fact, Stephane became addicted after only one bite during our first Thanksgiving dinner together and has taken over the job of baking it ever since!
I guess that's the essence of Thanksgiving - sharing favorite foods and memories with those you love.
Happy Thanksgiving, everyone! There will be another Thanksgiving post tomorrow, but I wanted to share my mom's recipe with you today in case you want to bake the best pecan pie...ever (!!!) for your family and friends.
|Fresh out of the oven. Stephane's pecan pie!|
Picayune Pecan Pie from Peg Bracken's The I Hate to Cook Book
Unbaked pie shell
1/2 cup heavy cream less 1 tablespoon
1 cup sugar
1 teaspoon vanilla
2 teaspoons butter
1 tablespoon Sherry
1/2 cup dark corn syrup
1/8 teaspoon salt
1 1/2 cups pecans, plus enough to ornament the top
Put everything into the blender in that order, except decorative pecan halves. Turn on blender for about 10 seconds (counting 1 pecan, two pecan, three pecan, etc...). Don't over blend. Pour it into pie shell. Bake at 400° F (205 C) for 25 minutes. Decorate with pecan halves. Bake it for 10 minutes more (if the middle is still shaky, it might take another 5 minutes). Cool before serving.