Monday, November 1, 2010

Pie in the Sky! Or in Your Mouth!

Rowan's Brown Sugar Pecan Pie
I have a terrier. She's adorable, fuzzy, energetic, but kind of a pain in the ass. What else can I say? She's a terrier- stubborn, willful, etc. The stereotype holds true. When I had to leave town for an evening I needed a trusted dog-sitter to keep little Hermione fed and out a trouble. Knowing Rowan to be a lover of dogs and generally willing to do things for money, I asked him to take on the task. He agreed. To sweeten the deal, as it were, I offered to make him his favorite pie. "Pecan," he responded without hesitation. Being one of the easiest pies to whip up I agreed, but I wanted to do something a little more exciting than the recipe on the back of the corn syrup bottle. In the end, Rowan approved of this tasty treat and I am grateful for his willingness to look after that feisty little beast that sleeps at the end of my bed.

- 1 9 1/2" pie crust (See blog entry for 9/15/10: "Just Peachy" for the perfect crust recipe, halve the recipe because the pecan is a one-crust pie.)
- 1 c. dark corn syrup
- 1 c. brown sugar
- 3 eggs
- 3 Tbsp. melted butter
- 1 Tbsp. vanilla
- 2 c. pecan halves
- 2 tsp. cinnamon
- 2 Tbsp. dark rum

Preheat oven to 350˚F. Roll out pie dough into a 9 1/2" pie pan and finish the edges as desired. Set aside.

In a medium bowl, whisk together butter, corn syrup, brown sugar, vanilla, cinnamon, and rum until well combined. Whisk in eggs until thoroughly incorporated into mixture. Add pecans and mix in. Pour mixture into prepared pie crust and bake in oven for 60-70 minutes until the top of pie becomes slightly crusted over and the crust is turning light golden brown. Let cool completely before serving. Enjoy!

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