Having missed an opportunity to provide a friend with birthday goody, I asked what he’d like. Cake? Nah. Pie? Yes, please, real Southern Pecan Pie, dark and gooey, with a scoop of vanilla ice cream. As much as I don’t like to make the crust, I did it anyway, making a single butter crust. There was only a little bit of pie dough left after the crust was in the pan, but I knew what to do with it from long experience: paint it with cream, sprinkle with cinnamon sugar and bake until golden and crispy.
As for the pie, I found a recipe which offered two things not in an ordinary pecan pie. First was the addition of two tablespoons Maker’s Mark Bourbon Whiskey, the flavor of which was evident in the second-day leftovers. Second was the placement of the pecans. Two-thirds were placed in the pie pan before the filling was added, then the last third were placed on top of the filling, providing both a flavor and texture difference in the nuts. If one looks closely at the pie top, the difference is visible.
This pie was a hit with every person who got a slice of it. I’m thinking of making the filling without the nuts just for the second-day taste. Mmmm.
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