Pecan Pie

Posted Mon, 12/01/2008 - 8:00am

Summary

Yield
Sourceadapted from Debra Lynn Dadd (http://www.dld123.com/)
Prep Time1 hour

Description

—by Karen Kloser, from her article "Sweet Holidays"

The following recipe is adapted from Debra Lynn Dadd. She’s been called “The Queen of Green” by the New York Times and is the author of Home Safe Home.

Serves 12 (one pie)

Ingredients

  • 3 eggs
  • 1⁄2 c barley malt syrup
  • 1 c rice syrup
  • 1⁄2 t cinnamon
  • 1⁄4 t nutmeg
  • 3 T melted butter
  • 1⁄8 t salt
  • 1 c chopped pecans
  • 1 T flour
  • 1 unbaked 9" pastry shell
  • whipped cream for garnish

Instructions

Preheat the oven to 375° F. Beat the eggs in a mixing bowl. Add barley malt syrup, rice syrup, spices, butter, and salt, and mix well. Stir in pecans and flour. Place mixture into pastry shell. Bake for 40 minutes or until firm in the center. Cool. Garnish with whipped cream just before serving.

For Derby Pie add ¾ cup chocolate chips (sweetened with barley malt) to the above recipe.

Notes

Karen Kloser is an HPC member and unabashedly addicted to sugar.