OMG! Have you seen Mary’s Carmelized Banana Tarts over at Simply Forties? To die for!
Mary’s spectacular performance reminds me that I’ve promised, off and on, to put up my mother’s recipe for pecan pie, the one that used to dissolve my father. I think she got it from Marjorie Kinnan Rawlings’s Cross Creek Cookery, which came out in 1942. It it were me, I’d add some bourbon.
1 1/4 cups cane syrup
1 1/2 cups broken pecan meats
1 cup sugar
4 tablespoons butter
1 teaspoon vanilla
1 raw pie shell (store-bought or home-made)
Preheat the oven to about 350 degrees.
Boil the sugar and syrup together two or three minutes. Beat the eggs not too stiff; then pour the hot syrup into them slowly, stirring. Add the butter, vanilla, and pecans. Turn into a raw pie shell and bake in a moderate oven about 45 minutes, until well set.