A recipe for Pecan Pie and a Virtual Baby Shower for Lauren of Sew You Think You Can Cook!
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Virtual Baby Shower for Lauren
My friend Lauren from Sew You Think You Can Cook is due with her second baby boy in a couple of weeks! Lauren and I have been friends for a few years now, since before the blogs and the babies. We first met in college through our husbands (then boyfriends).
As newlyweds, we moved to the same area of Florida and spent many weekends/holidays together. During that time, our families grew. While I was pregnant with my first child, Evan, she put together a surprise shower for me! A couple of years later, a friend and I hosted a Winnie the Pooh themed shower for her first son.
Unfortunately, we had to part ways shortly after her son was born, us to Northern Virginia and her family to Ohio. Even though we are no longer nearby, she surprised me again with a Virtual Baby Shower on her blog (though Claire decided to have the upper hand and surprise us all by being born a month early and before the shower posted).
Now, her second baby boy is due at the beginning of November and since I can’t be there in person, I contacted some wonderful bloggers and we got together to throw her a virtual baby shower!
Lauren’s favorite holiday is Thanksgiving. Since her baby is also due in November, I thought a collection of Thanksgiving/Autumn recipes would be perfect.
With this being a post to celebrate Lauren, I decided to feature her recipe for Pecan Pie!
Pecan Pie is a Southern (United States) dish, but the exact point of origin has been the topic of debate. Some say Alabama created the first Pecan Pie, while others say it originated in Louisiana by the French who substituted pecans in their desserts.
The Karo Syrup company states it was created in the 1930s by a corporate sales executive’s wife. Written recipes did not appear until the mid 1900s. However it was made, the pie has now become well established with the holiday season and is often seen alongside other pies and desserts during Thanksgiving and Christmas.
As far as pies go, this one is fairly simple. The corn syrup mixture is heated just enough to melt the butter, then mixed with eggs and the chopped pecans before being poured into the prepared pie crust and baked. It can be served at room temperature or chilled and is especially good with a dollop of whipped cream or vanilla ice cream.
For the topping, you can either arrange five pecans in a star pattern in the center like Lauren did or cover the entire surface with pecan halves in no particular order or in a circular pattern like I did.
To help create the buttery flaky texture for the pie crust, I used a dough blender to cut in the diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting. I added just enough water (also chilled) to bring the dough together, but try to avoid adding too much. Overworking the dough will cause the pie crust to toughen a bit. Make sure to refrigerate the dough for at least 30 minutes before rolling out and transferring to the pie pan.
Check out what everyone else made for Lauren’s Virtual Baby Shower!
- Bacon Stuffed Mushrooms by I am a Honey Bee
- Candied Walnuts by Love and Confections
- Carmelized Pear Upside Down Cake by A Day in the Life on the Farm
- Hasselback Sweet Potatoes by Curious Cuisiniere
- Oatmeal Maple Scones by Life on Food
- Party Pecan Pie by Food Lust People Love
- Pecan Pie by Tara’s Multicultural Table
- Quince-Chevre Crostata by Culinary Adventures with Camilla
Pecan Pie Recipe
Adapted from Sew You Think You Can Cook
- 1 1/2 cups (180 grams) all-purpose flour
- 2 teaspoons (7 grams) granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons (145 grams) unsalted butter chilled and diced
- 3-4 tablespoons chilled water
Pecan Pie Filling:
- 1 cup light corn syrup
- 3 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cup chopped pecans
- Halved pecans for garnish
To make the pie crust:
- In a large bowl, combine the flour, sugar, and salt.
- Add the diced butter and blend in using two forks, your fingers, or a dough blender until combined with a crumbly texture and no pieces are larger than the size of a pea. Slowly add the cold water just until the dough comes together.
- Form the dough into a flattened disc, wrap in plastic, and refrigerate for 30 minutes or up to 2 days.
- Preheat oven to 350˚C (180˚C) and lightly grease a 9 inch (23 cm) pie pan.
- On a lightly floured surface, roll the refrigerated dough into an even, thin circle about 12 inches wide. Transfer to the prepared pie pan and decorate the edges as desired. Refrigerate until filling comes together.
To make the Pecan Pie:
- In a medium saucepan, whisk together corn syrup, butter, brown sugar, flour, and salt over medium heat. Once the butter has melted, remove from heat. Do not allow the mixture to come to a boil.
- In a small bowl, whisk together the eggs until lightly beaten. Slowly pour into the corn syrup mixture while constantly whisking. Continue to whisk until smooth. Stir in vanilla extract and chopped pecans.
- Pour the filling into the prepared pie crust. Top as desired with halved pecans. Bake in preheated oven until the center has set, 45-60 minutes.
- Serve at room temperature or chilled. If desired, serve with whipped cream or vanilla ice cream.