PEE-can or puh-CAHN – What’s In A Name?
When I was a kid, there were three kinds of pie brought to every family Thanksgiving and Christmas celebration: pumpkin, mincemeat and pecan. I was only really presented with one choice, because there was no way on this side of the Great Divide that mincemeat pie was crossing my lips and pecan, well, it was just plain weird with that layer of sugary goop on the bottom and nuts covering the top. It was a good thing that I liked pumpkin pie or I would have been out-of-luck in the dessert department.
Over the years, I kept trying pecan pie. I couldn’t figure out, for the life of me, why my normally stoic and reserved relatives would sit around the dinner table, eating tiny mouthfuls of pecan pie, rolling their eyes and moaning – yes, actually moaning out loud! – in fits of joyous abandon. I just didn’t get it.
Then one Thanksgiving, I tried a tiny bite and it clicked, like tumblers on a bank vault lock sliding into place. “Why, this is actually good. Really good!” I thought to myself. Ree’s pecan pie recipe is the easiest I have ever seen for this type of pie, and I especially like how she has used the chopped pecans to form a top crust.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Not fond of the gelatinous goop at the bottom of the pie? Just double up on the amount of pecans you are using. I would probably use half chopped pecans to create the crusty top layer, combined with pecan halves to become suspended in the goop underneath the top crust.
Recipe and image courtesy of Ree at The Pioneer Woman
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