Sorry for being so late with this post. I’ve been debating whether to write about this pie or skip to week’s recipe. Then I thought you might want to know what I did to the pie so I forged ahead. I didn’t have any chocolate at my disposition (the good stuff – the type of chocolate that’s worthy of a Rose recipe) but still wanted pie so here I present you with pecan pie. Not any old pecan pie but the best, most delicious pecan pie I’ve had so far.
What makes it so delicious? Where does one start! The fragrance? The texture? Of course, its flavour! I can’t quite identify the factors that make this pie such a winner but it doesn’t matter (it doesn’t help that I’m typing this during a post-lunch slump…I need to take a nap asap).
- Again, didn’t have any decent chocolate, so, not a mud turtle pie (not even a little bit)
- I opted for doubling the quantities of nuts and increasing the sauce by 50%
- I added a bit of whisky to the sauce
- Half way through I found out I didn’t have enough pecans so I added some walnuts
- This pie really needed more salt for flavours to pop
- Very discerning pecan-pie-enthusiast of a husband prefers the pecans whole and pre-roasted so I left them un-chopped and roasted them in the oven until light golden
- I could have baked the pie a further 5-10 minutes but my thermometer indicated that the filling had reached the optimal temperature
- I thought I was going to detest eating a wet pecan pie but now I’m glad this was as moist as it was…so, so very good
- Don’t let this pie hang around the house or you will eat it all (I’m dead serious)
That’s all this week! I’l be back next week when I’ll write before lunch!