My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, May 3, 2011

Pecan Pie With Black Walnut Crust

Just saying the name of this makes my mouth water. I can remember as a kid helping Mom spread black walnuts outside on cardboard to dry in the sun. The hulling would leave my hands and fingernails stained black for a week. I didn't care, all I knew was that I loved black walnuts.

This would make a fabulous dessert for Kentucky Derby Day, May 7th, this year.

Pecan Pie With Black Walnut Crust
6-8 servings
print recipe

Make your Black Walnut Pie Crust first.

3 eggs
1/2 cup packed light or dark brown sugar
1/2 cup all-purpose flour
1 cup dark corn syrup (you can substitute light)
1/2 cup light corn syrup
2 cups pecans, broken into pieces,
plus additional whole pecans for garnish, if desired

1 black walnut pie crust

For the whipped cream topping:
8 ounces heavy cream
1 teaspoon ground ginger
2 teaspoons honey

Preheat oven to 350 degrees F.

1. In a medium bowl, combine the eggs, brown sugar, and vanilla and mix well, Add the flour and mix well. Add the dark and light corn syrups and the pecan pieces and mix until well blended.

2. Pour the filling into the prepared pie crust and, if desired, top with whole pecans. Bake in the preheated oven for 20-25 minutes or until the pie filling is set.

3. Meanwhile, in a chilled medium bowl, whip the cream, ginger and honey together until the cream forms stiff peaks, about 5 minutes if using an electric mixer set on high.

4. Remove pie from oven and cool on a wire rack. When cool, remove tart pan sides. Serve with the honey-ginger whipped cream.

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