It has come to my attention that there are people in this world that are intimidated by the prospect of making a pecan pie. (Scroll on down for a chance to win a pie from the CASPCA and me.)
I aim to lessen the intimidation factor thusly:
Pecan pie filling is comprised of sugar (sometimes brown, sometimes white), corn syrup (which is different than the evil high-fructose corn syrup vilified by the media and nutritionists everywhere), sometimes dark, sometimes light, butter, beaten eggs, vanilla and a pinch of salt.
And then . . . the pecans.
I like to take pecan halves and chop them coarsely. Some recipes call for un-chopped pecans but this is problematic. It’s impossible to cut a clean slice of pie and the uncut pecans take up too much space without enough filling surrounding it. So get out a really big knife and chop, chop, chop.
Next, you’re going to pour the pecans into the crust and smooth them into an even layer. (It depends on your recipe, but some variations include adding in chocolate chips — go ahead and add them to this layer if that’s the version you’re making).
Ew. Look at that pasty white hand. I really need to get some sun. After that, pour the egg, sugar and butter mixture over the top of the nuts.
The pecans magically float to the top and when baked create a gorgeous golden top.
Try it. I promise, it’s easy.
Or — even easier – donate to the Charlottesville-Albemarle SPCA Holiday Raffle and you could WIN a pie baked by me — donate online (one chance for $1, 7 for $5) just go to Donate on the website and specify HOLIDAY RAFFLE on the online form.