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About 20 years back, Trusty Hubby asked for one thing for Christmas–a homemade pecan pie. This was when I was working on my advanced degree, and we were poor and so couldn’t afford much in the way of gifts. In fact, I think we were still watching TV on our old portable black-and-white TV that Hubby’s mom had given him. Somewhere along the way, the plastic knob had broken off, and we had to use a pair of pliers to change the channel. Nothing was going to keep us from watching Star Trek: The Next Generation. We were determined. By the way, Star Trek definitely looks better in color.
Anyway, I decided if that was what Hubby wanted for Christmas, I was going to make the best pecan pie I possibly could. Conveniently, the Columbus Dispatch had a pecan pie recipe in the food section that week. I also had the Joy of Cooking, which is quite possibly the best cookbook on the planet. If you do not have a copy, go get one and use it. Between the two, I put together a recipe that has become a family favorite. Is it low-calorie? Heck, no. Who makes low-calorie pecan pies? Sometimes you have to splurge. This pie does not have a regular pie crust. I decided to use a crumb crust instead, so it’s about as full of pecans as can be. Hubby loved it, and I’ve made it every Christmas since then.
The other day, Trusty Hubby invited a co-worker over for dinner and asked if I’d make pecan pie again. I agreed. When I mentioned that I had to go make dinner, I was asked by the folks online what we were having. I replied, “Homemade turkey soup, fresh pan rolls, and pecan pie.” Then I was asked by someone if I would adopt him, and I think at some point there was a profession of True Love. I also got a tell from Shayla, and we shared some cooking ideas. I told her I’d post a copy of the recipe. Now, I love gaming in general, but MMO gaming is unique in the way it brings people from all over the world together. Who knew I’d be sharing a pecan pie recipe with an international community? That’s world diplomacy at its best.
For those of you with dairy allergies or food restrictions, use a dairy-free margarine for the crust. You can also substitute butter-flavored vegetable shortening, or a mix of vegetable shortening and coconut oil. For the pecan pie filling, you can use 1 tablespoon of your favorite vegetable or nut oil in place of the butter.
The Old Republic Pecan Pie Recipe
1 cup (4 ounces) finely ground pecans
2 cups flour
1/2 cup sugar
3/4 cup chilled butter, cut into small pieces
Pecan pie filling
1 cup sugar
1 tablespoon flour
4 eggs, beaten
1 cup light corn syrup
1 tablespoon butter or margarine, melted
1 cup (4 ounces) pecans, chopped
3/4 cup (3 ounces) pecan halves
Preheat oven to 350 degrees F.
For the crust–in a large bowl, mix the ground pecans, the 2 cups flour, and 1/2 cup sugar. Cut in the 3/4 cup butter until coarse crumbs form, about the size of small peas. Press the mix with your fingers into the bottom and sides of a 10 inch pie plate or quiche dish. Bake about 7 minutes. It will not brown–that is OK.
For the filling–combine the sugar and flour. Add the beaten eggs, corn syrup, and butter, and mix well. Stir in the chopped pecans. Pour into the crust. Arrange pecan halves on top in whatever decorative fashion you like. Cover the edges of the crust with tinfoil so that the crust doesn’t burn. Bake about 50-55 minutes or until set.
Remove from oven and let cool so that you don’t burn your mouth trying to eat it too soon!