Monday, 8 December 2008
Putting the "PUH" in Pecan
As some of you know, I spend a good amount of my life in the kitchen. Today, I received this recipe from Cara Lundqvist, a former high school classmate of mine in Tampa, Florida, who now lives in Finland. (She met the man and moved there!)
A southern home is not complete without its pies. Three gold stars for Cara for keeping up the southern tradition of making pecan (puh-kahn) pie in Finland:
1 cup of dark brown sugar
2/3 cups of maple syrup
1 tablespoon of rum
2 cups of chopped pecans
In a bowl, whip the brown sugar and the syrup together until sugar has dissolved and the consistency is smooth.
Beat in 2 eggs and add 1 tablespoon of rum.
Add pecans and mix around until they get completely covered in the sticky liquid.
6 tablespoons of butter
24 graham crackers
1 teaspoon of cinnamon
Melt 6 tablespoons of butter in a saucepan or microwave.
Crush 24 graham crackers into fine pieces.
In a bowl, add the butter into the graham cracker mix. Add more butter if needed. Mix should be moist. Stir in 2 egg whites. Add a teaspoon of cinnamon.
Press graham cracker mix into pie plate.
Pre-bake pie crust for 8-10 minutes at 350F.
Pour filling into the pre-baked crust and bake until the pecans are lightly toasted on top. About 20-30 minutes.