Wednesday, November 26, 2008

Happy Thanksgiving

To all of our customers in the US, Happy Thanksgiving. Here at Black Bags we have been doing some preliminary cooking for the big day. Dressing is almost completed and the pecan pie is done. Which is what I wanted to talk about, the most fantastic recipe for pecan pie (yes, I had a taste). This one is not overly sweet which is the big appeal.

2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla1
1/4 cups pecans, coarsely chopped
1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen.

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Serves 8

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