An entire week has passed, and I haven't posted??!! Without even a note to explain my absence... My apologies. I had no idea the time lapse had been so great until today. I hope, though, that some of you were able to guess the reason for my lack of computer time this week - Zach is home! On Friday, Zach returned from completing his Air Force officer's training. I was fortunate enough to witness his graduation ceremony, with pride and excitement and yes, even nervous jitters, and then Zach (and his enormous pile of dirty laundry! :-) was home at last. My respect for those whose loved ones are deployed overseas for a year or more at a time has multiplied infinitely, because I know how long and difficult even these relatively short 5 weeks have been while Zach's was away at the air force base where he received his training. Zach keeps telling me that I need to prepare for the likelihood of his possible deployment, after he finishes medical school, and I can only hope and pray that the world will be in a safer state then.
Pushing those thoughts aside for now, on to the celebration! I've been planning Zach's welcome home meal for weeks, of course, but Zach only had one request - pecan pie.
My grandmother's pecan pie has been a family fixture, present at every holiday and festive occasion for as long as I can remember, and I still recall how delighted I was when Zach first tasted my rendition of Grandma's pecan pie recipe and pronounced it the best pecan pie he'd ever tasted! It was early in our relationship, and I was poised across from him at the kitchen table, watching rather nervously as he took the first bite... Coming from the south, you see, where pecan pie is an institution, the quality of one's pie can basically be used to measure one's kitchen abilities as a whole. I guess I passed the pecan pie test, because I'm still happily making him pecan pies.
So when Zach walked through the door on Friday, I made sure there was a pecan pie sitting on the counter waiting for him...
Welcome home, Darlin'.
4 eggs 3/4 cup raw sugar 4 oz light butter blend or vegan margarine, melted 1/8 tsp salt 1 cup dark corn syrup 1 1/2 tsp vanilla dough for one pie crust, rolled but not baked approx. 1 cup pecan halves - enough to line the bottom of a 9" pie pan
~ Preheat the oven to 350 degrees. ~ Beat the eggs well. ~ Whisk in the raw sugar, butter or vegan marg, salt, corn syrup, and vanilla until all the ingredients are well blended. ~ Line a 9" pie plate with the pie crust dough, pinching the edges at the top to form a scroll pattern (and, most importantly, a border at the top to help hold in the glorious filling). ~ Line the bottom of the pie dough with pecans, such that the dough is thoroughly covered but there is still only a single layer of pecans in most places. ~ Pour the batter over the pecans (the pecans will float and rise to the top, neatly glazed with a coating of the batter!) ~ Bake for 40 minutes - until the filling is just set. Allow to cool before serving, but once you've cut the slices they're lovely warmed up again just a wee bit...