Ginkgo has sweet sweet pie

[kickaha]

Pecan pie, you perverts.



One of my favorite desserts is pecan pie, but it's hard to find a good one, even around here. Up around WA, the standard is the little 3" Bama brand pies. Yeah, I know they sound gross, and the crust is pretty poor, but the filling is actually really good. Down here, pecan pies are everywhere... mass produced. I guess it's kind of like apple products in WA - since it's such a ubiquitous product, not many people make it.

Well, ginkgo gave it a shot, and succeeded *beautifully*. She took the recipe from Mama Dip's, and holy crud is it amazing. Mama Dip's, for those of you not in the Triangle area, is *the* place for southern cooking. She was tapped to personally cater Pres. Clinton's visit to the area, for instance. You haven't *had* fried chicken until you've tried hers. :) And I finally understood what the big deal was with greens after going to her restaurant for the first time almost 10 years ago.

Anyway, the pie is this wonderful sugar/egg/butter concoction with pecans perfectly cooked throughout, and the top nuts slightly caramelized. Oh. My. God. I seriously have never had a pecan pie this good. It's edging towards praline in a crust.



And I have a whole pie here to myself. Muahahahahahahahaha.

Comments

[lirrin.livejournal.com]

If ya feel like sharin' the recipe (sounds like it's not a Deep Dark Family Secret), I'd be totally interested. Dad made a pecan pie for dinner last night, and mom said it wasn't quite what she was used to from Oklahoma. We're on a quest for That Kind of Pecan Pie, have been for years. (Personally, I think she's simply hallucinating, but it keeps me entertained. *heh*)

[ginkgo.livejournal.com]

This is a link to the recipe I used. http://uncpress.unc.edu/recipes/council_p189.html I was surprised that no recipe I read (I looked at about 10 before I chose) mentioned allowing the sugar mixture to cool before adding the eggs. I added the eggs when the mixture was warm but not hot. I also added about 1/4 cup more pecans.

Good luck!

Oh, and Jason would be mad if I didn't say that, in order for the recipe to turn out, you have to pronounce the syrup "kay-rO". ;)

[kickaha.livejournal.com]

Grrrrr....

I keep telling you, kay-rO is in Egypt.

*paws feebly at the screen*

[flinx.livejournal.com]

Real... pecan... pie.

*whimper*

(of course, what am I griping about? I had a fantastico key lime pie, and the girlfriend made The Really Damn Good Pumpkin Pecan Spice Cake of Doom... of which there are leftovers of both. So I'll shut up now)

Re: *paws feebly at the screen*

[kickaha.livejournal.com]

Would it help if I mentioned that the pecans were from 20lbs of nuts we got from a roadside stand on the way back from Cape Kennedy way back for the Messenger launch? And that we hand shelled them?

Mmmm.... hand shelled pecans direct from the nut orchards...

it was the best pecan pie I ever ate...

[curvyart.livejournal.com]

i had some of this legendary pie on saturday and can attest to its magnificence. sweet as can be, without making my teeth hurt. rich, excellent filling texture. i swooned over it. it was amazingly satisfying.

I've got it!

[ginkgo.livejournal.com]

I think that these two posts about my pie are the reason why 2 people have recently added my Russian alter ego instead of me as a friend!

Re: I've got it!

[kickaha.livejournal.com]

You're right! Fixed!