(20) caramel pecan pie
I made a pie today! It was a practice pie, in point of fact, a new recipe that I didn't want to introduce at Thanksgiving for the first time without testing first. (Yes, I have been burned this way before.)
As it turns out, I shouldn't have worried about the test: it's good. Really good, as in nothing-but-pie-for-every-meal, this-is-food-of-the-gods-isn't-it good. The caramel gives it a darker, more buttery flavor than the traditional corn-syrup-based mixture. (It might also be especially buttery because there's half a stick of butter in it.) It's so delicious I'm bringing the test pie to work tomorrow morning, so I don't eat the whole thing myself. I mean, I'd do it, no question, but does one person ever really need to eat a whole pie in less than a week? I think not.
( picture and recipe under the cut )
As it turns out, I shouldn't have worried about the test: it's good. Really good, as in nothing-but-pie-for-every-meal, this-is-food-of-the-gods-isn't-it good. The caramel gives it a darker, more buttery flavor than the traditional corn-syrup-based mixture. (It might also be especially buttery because there's half a stick of butter in it.) It's so delicious I'm bringing the test pie to work tomorrow morning, so I don't eat the whole thing myself. I mean, I'd do it, no question, but does one person ever really need to eat a whole pie in less than a week? I think not.
( picture and recipe under the cut )