Friday, November 27, 2020

Chris and Bennie's Trans-Atlantic Pecan Pie!

 Last week my good friend Bennie, a physician in Belgium, shared on Facebook a photo of a pecan pie she had made.  It looked magnificent!  I asked her for the recipe for it and she sent it along.  Turned out that it's from a French-language cookbook of American recipes.  Well whatever: I'm still counting it as a recipe from a foreign language book :-P

It looked so decadent that I had to make it, even though I've never baked anything more than brownies before.  And after some cross-oceanic consultation about things like proper temperature (at one time I thought it was going to bake at 800 Fahrenheit... which didn't sound right...) and some finagling with extra ingredients like corn syrup, I think it's safe to say that in light of what friends were raving yesterday at Thanksgiving dinner, we have concocted a masterpiece!

So here is the recipe for Chris and Bennie's Trans-Atlantic Pecan Pie:

Ingredients:

1 9-inch pie crust

3 eggs

1/4 cup sugar

1/4 cup brown sugar

1/2 cup butter

1 teaspoon vanilla

Pinch of salt

1 cup corn syrup (I use good ol' reliable Karo brand, dark)

1 cup pecans


Preheat oven to 300 degrees Fahrenheit (or 150 Celsius for our friends in Europe and abroad).  Whisk together all the ingredients, except the nuts.  Pour into pie crust.  Cover with pecans cut in two lengthwise (Bennie also suggests crushing the pecans).  Bake for 70 minutes.  Let cool at room temperature before placing in refrigerator for setting.  Wait 1 hour before serving (or wrapping in plastic wrap for transport to dinner elsewhere).