Julian grew up in Miami. However, he’s a SINO (Southerner in Name Only) with the exception of two food items: Pie and barbecue. We’ll get to barbecue shortly.
He started lobbying for pecan pie over the holidays before Christmas. We had a plethora of cookies and candy in the house, so I put him off until New Year’s Day. Today is New Year’s Day.
The first step was to make a pie crust. My weak link is pastry. I refuse to keep shortening in the house because trans fat is not a good thing. My mother makes an oil-based pastry, but I’ve never had much success with it. I seem to have the best success with a butter-based pastry made in the food processor. While the pastry lump was chilling in the fridge, it was time to turn my attention to the filling.
Step two: Which recipe do I use for the filling? When one has over 500 cookbooks, there are many options. I settled on a recipe from The Florida Cookbook, by Jeanne Voltz & Caroline Stuart. The filling was pretty standard, using pecans (no kidding!), dark corn syrup, a wee bit of butter, and lots of eggs. The crust was rolled out and put in the pan. The filling followed suit.
Step three: Bake the sucker.
Step four: Admire your handiwork.
Dang, I’m good!
Step five: Consume. As it happens, Julian is going to have to binge-eat this pie tonight. He has a medical procedure next week that requires him to abstain from nuts for five days beforehand. It’s hard work, but someone has to do it.
The title of this post is the former slogan of The Park Café in St. Mary, Montana, just outside the east entrance to Glacier National Park. Their current slogan is “The Power of Pie”.
Words to live by
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