It’s not that I don’t like a traditional Southern Pecan Pie. I’m pretty sure the distinction is that I’ve just never had the right Southern Pecan Pie.
It’s always a problem of proportions. It’s a problem of what I can only describe as ‘goop’ to crust + nut proportions. I try to keep my ‘goop’ ratios low in the foods that I eat, unless you’re talking about rice pudding, in which case… I’ll race you to the bottom of the pot.
The problem… and there actually is no problem at all with Pecan Pie… is the amount of wiggly corn syrup mixture in a standard pie dish. With just a few cups of pecans, we’re left with an inch and filling wiggle that is just more than I can handle.
When I crossed paths with Deb’s slab-rendition of a traditional Pecan Pie I knew we’d essentially be creating a candy bar inside of a pie crust and SIGN ME UP, thank you. Her recipe also calls for a chocolate ganache (twist my arm), and uses maple syrup or golden syrup instead of the popular corn syrup in a lot of today’s pies.
Added bonus, this pie makes PLENTY so, here we are- suddenly holiday-party-popular!
This recipe is from Deb’s latest book Smitten Kitchen Every Day which, as I’m sure you know, is fantastic!
First things first, do you have butter? Do you have a lot of butter? Great. We’re going to need it.
This recipe comes in three parts. Yes. We’re workin’ for this pie.
Pie Curst will be a familiar combination of flour, sugar, salt, butter, and vvv cold water.