Do you know the movie “When Harry Met Sally”? I only watched it last year for the first time, and I don’t understand why I never did before that. It is an amazing movie, funny, entertaining, in parts profound. And of course it is all about an epic love story. My favorite scene though isn’t the one set in Katz’s Delicatessen (which I still need to visit), but the Pecan Pie scene. I love how Harry starts this funny talking and how they laugh about pronouncing “Pecan Pie”.
And that scene gave me the idea that I wanted to make pecan pie myself. Unfortunately, most of them are made with a big amount of corn sirup, which I didn’t like. Besides, I don’t even know where I would buy it. I suspect big supermarkets sell it by the liter (or probably even by the gallon), but I just don’t want to use corn sirup. Eventually I found alternatives. There is still a lot of sugar in pecan pie, but the result is really yummy. Also the sugar preserves the cake for days.
The only problem I had was that I failed in properly reading the instructions of my frozen pie crust. I had put it from the freezer into the fridge – and wondered why it broke into pieces when I wanted to put it into the pie pan. The crust was supposed to thaw at room temperature. After I had cursed for a bit, I took out another frozen crust and continued. I think next time I’ll make my own crust instead. But my pecan pie then turned out wonderful, and it tastes especially great with whipped cream on top.
Recipe: Pecan Pie
- 1 frozen pie crust
- 2 eggs
- 220 g brown sugar
- 50 g white sugar
- 1 1/2 tbsp flour
- 1 tsp vanilla extract
- 200 g pecan pieces
- 1/2 cup melted butter
- 1 tbsp milk
- 1 pinch cinnamon
- Prepare the pie crust according to its instructions.
- Whisk eggs and butter in bowl. Then add all other ingredients. Fill them into the pie crust.
- Back the pie for about 40 minutes at 400 °F (or 200 °C).
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