Monday, November 29, 2010
I know Pecan Pie isn't traditional Chanukah food, but for us adults, it's just such a welcome change from all that fried food! I'm having a small get together for desserts on the first night of Chanukah, and I had to put this Pecan Pie from Simply Recipes on the menu. Pecan pie seemed like a great choice because I can make it ahead of time (it's excellent cold or room temperature).
I made it with real butter (no pareve margarine on Chanukah!) and I have the vanilla ice cream ready in the freezer. I have to admit that I haven't tasted it yet, although the house smells so deliciously nutty and buttery that it is hard to resist.
Pecan Pie from Simply Recipes
I added a tablespoon of dark rum, and I increased the recipe by a third. It just seemed a bit sparse with only 1 1/4 cups of pecans.
1 9-inch pie shell, frozen or chilled for an hour if freshly made. (I used this recipe.)
2 cups cups pecans, coarsely chopped
3 eggs, slightly beaten
1 1/2 cup light corn syrup
2/3 cup brown sugar
1 tablespoons molasses
3 tablespoons melted butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 tablespoon rum
Preheat the oven to 375*. Spread the pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. (No need for an electric mixer, you can mix by hand.) Add a few pecans decoratively around the center, if desired.
Bake for 40-45 minutes until the filling has set.
Remove from oven and let cool completely before serving. Refrigerate if desired, and serve it cold or at room temperature, preferably with a side of vanilla ice cream!