Six Word Saturday: 28 Adar II, 5771
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Easiest Pecan Pie in the World!!!
The recipe I use is Janis Dohmann’s Pecan Pie, from the Dohmann Pecan Farms website. I guess they know pecans, but they most definitely know pie. (though they do warn you that if you use anything other than Texas native pecans, “don't complain to us if you aren't happy with the way your pie turns out.” I have no clue of the provenance of my pecans, but have never had occasion to complain about this pie.
It’s pareve, but it’s my favourite kind of pareve… the kind where you don’t have to substitute or leave anything out to get the taste of the real thing.
See how tattered the recipe has gotten? And this is just one copy; I have several floating around…
The one thing I sometimes do to “doctor” this pie, though I forgot this week, is to add a bit of rum while adding or instead of the vanilla. Shhh… what they don’t know they’re eating won’t hurt ‘em. (ok, except my mother-in-law who’s allergic to alcohol!!)
Look how fast it goes together!
First, rescue an old pie pan and cut out a circle to make a pie-crust protector. Save it from time to time to reuse and you can save yourself this step!
Sprinkle a frozen crust with the good stuff: one of the small packets of half-pecans they sell in the baking aisle, plus about half a cup of chocolate chips.
There is NOTHING like my Danish Dough Whisk to pull together all the ingredients super, super-fast. Just throw it all in a bowl together and whisk, and whisk until it’s all one mixture.
Tip: set the pie on a baking sheet before you do the next step! Easier to get it into the oven, protection in case it spills, and you can pull it OUT of the oven without sticking your big ugly thumbs into the pie.
Now pour the liquidy stuff over the crust and all its contents, burying them completely.
Apply the pie protector.
Bake at 375 for 20 minutes. Remove pie protector.
Bake at 375 for ANOTHER 20-30 minutes JUST until the pie is set in the middle.
By SET, I mean it has a skin on the middle that isn’t liquid. I don’t mean that it’s completely SOLIDIFIED. When the pie is done, it will still look like it’s sloshing around a bit. That’s okay!!! Don’t overbake it! As long as the top has a complete skin, the rest of the pie will firm up enough once it’s in the fridge.
Taking it out when it is still jiggly means the pie will be slightly gooey in the centre, even after it’s set. Everybody around here loves the gooey part best.
If you have time, whip up some real cream or, as we call the pareve stuff, “whippie crème,” to dollop on top. I had time this week – yum!
YUMMMMMMMM-I always assumed Pecan Pie was very difficult to make...now I want to try this after Pesach:)ReplyDelete
It looks amazing. Any time you have an urge to make one of these and send it my way, just let me know.ReplyDelete
Wow...looks so delicious and simple to make. I will definately be trying this one, Peacan pie is the hubby's favorite. Thanks for sharing.ReplyDelete