Pecan Pie
I always loved pecan pie growing up, and being next-door to Georgia is all the more reason for making this classic southern dessert.
But there’s something peculiar about pecan pie–what on earth is it made of? The toasted, crunchy pecan topping is obvious, but what is that filling? Its soft, custardy, delicious, but its just a weird thing to identify compared to say, an apple pie where the filling isn’t exactly a big secret. Believe it or not, as far as pies go, this one is probably one of the quickest and easiest to make and the filling is actually very simple: eggs, brown sugar, and corn syrup. And it is also my entry in September’s In the Bag, hosted this month by Real Epicurean. The theme this month is to make a dish using seasonal fruit, and the pecan (for the skeptical, nuts are a fruit!) harvest is just about to begin down here.
Prior to pecan pie, I would never have
