Family Secrets: MaMaw’s Pecan Pie

Free AI web copilot to create summaries, insights and extended knowledge, download it at here

1013

Abstract

76">3. Bring the sugar and butter mixture to a rolling boil, stirring constantly. <i>Here is the trick:</i> <i>You must boil this mixture until it becomes dark brown, almost burned.</i> This will give the filling a very chewy texture and luxuriously caramelized flavor. Be brave!</p><p id="b744">4. Add hot syrup in small batches very gradually to the egg and pecan mixture, beating briskly to incorporate without cooking the eggs.</p><p id="2c1c">5. Pour mixture into <b>unbaked pie shell</b> and bake at 350 degrees for 40–50 minutes, until firm to the touch.</p><p id="093f">Listen to me: I understand the fragrance coming off your just-baked pie is intoxicatingly delicious but you absolutely must <b>allow it to cool completely </b>before eating (not even a taste!) or you will burn your sweet mouth. Don’t play around. That melted sugar syrup and pecans are <b>SO HOT</b>.</p><p id="bd2f">Let it settle until after dinner.</p><div id="84cd" class="link-block"> <a href="https://readmedium.com/choo

Options

sing-your-legacy-9d00a5f0baff"> <div> <div> <h2>Choosing Your Legacy</h2> <div><h3>Learn How From One Who Lived and Gave Their Best</h3></div> <div><p>medium.com</p></div> </div> <div> <div style="background-image: url(https://miro.readmedium.com/v2/resize:fit:320/1*oQzxapZB2GCTR-F4_ELWlA.jpeg)"></div> </div> </div> </a> </div><p id="16f2">I’d love to hear how this turns out for you. Write in the comments here or you can email me at [email protected]. Thank you!</p><p id="b60e">______________________________</p><p id="e1b2"><i>If you liked this recipe, I hope you’ll share it with others who might enjoy it too. To see more, follow my Medium profile <a href="/@pennyrackley"></a></i><a href="/@pennyrackley">Penny Rackley</a>. <a href="/@pennyrackley/subscribe">Click here</a> <i>to receive an email each time I post.</i></p></article></body>

Be brave and keep stirring. It’s worth it.

The original recipe, handwritten by MaMaw. Photo by the author.

Yes, there are many, many recipes for pecan pie. In my book, this is the final and undisputed word.

I’ve bolded all the ingredients needed and added a few suggestions, but the recipe is hers, a treasure from Carmel’s legacy. I hope you share and enjoy.

Measure into a saucepan:

1 1/4 cup white sugar

1/2 cup white Karo syrup

1/4 cup unsalted butter

2. In a separate large, heatproof bowl, beat three eggs. Add one cup of best-quality pecans until well combined.

3. Bring the sugar and butter mixture to a rolling boil, stirring constantly. Here is the trick: You must boil this mixture until it becomes dark brown, almost burned. This will give the filling a very chewy texture and luxuriously caramelized flavor. Be brave!

4. Add hot syrup in small batches very gradually to the egg and pecan mixture, beating briskly to incorporate without cooking the eggs.

5. Pour mixture into unbaked pie shell and bake at 350 degrees for 40–50 minutes, until firm to the touch.

Listen to me: I understand the fragrance coming off your just-baked pie is intoxicatingly delicious but you absolutely must allow it to cool completely before eating (not even a taste!) or you will burn your sweet mouth. Don’t play around. That melted sugar syrup and pecans are SO HOT.

Let it settle until after dinner.

I’d love to hear how this turns out for you. Write in the comments here or you can email me at [email protected]. Thank you!

______________________________

If you liked this recipe, I hope you’ll share it with others who might enjoy it too. To see more, follow my Medium profile Penny Rackley. Click here to receive an email each time I post.