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Thursday, July 12, 2012

Great Recipe to Celebrate National Pecan Pie Day

In honor of National Pecan Pie Day (July 12th), I wanted to post my “secret” recipe for Pecan Pie.  OK, not so secret.  I actually found this recipe years ago when I bought “Spago Desserts” cookbook.  Have gotten rave reviews on my pecan pie ever since, so you may want to give this one a try yourself!

Pecan Pie (from “Spago Desserts” by Mary Bergin and Judy Gethers)

Ingredients

1 Pie Crust (they offer a recipe, but I use store-bought crusts – usually the Pillsbury refrigerated crust)
3 T unsalted butter, cut into small pieces
1 vanilla bean, split lengthwise
1 and 1/3 cups light corn syrup
2/3 cup light brown sugar
1 whole egg and 3 egg yolks
1 T Frangelico or brandy (I use Godiva chocolate liqueur instead and use more than 1T)
¼ pound chopped pecans
¾ pound pecan halves

Preparation

1. Preheat oven to 375 degrees, with rack in middle of oven.  Lightly butter pie pan (they call for tart pan, but I use a traditional pie pan).

2. Line pie pan and refrigerate for 30 minutes or until needed.

3. Make the filling: Melt butter in a small skillet with vanilla bean and its scrapings.  Cook until butter turns brown and has a nutty aroma – about 5 minutes.  Watch carefully to prevent burning.  Remove vanilla bean pod pieces (leaving the scrapings) and transfer into medium mixing bowl.  Add corn syrup, sugar, whole egg, egg yolks and liqueur.  Whisk until well combined.  Refrigerate, covered, until needed.

4. Assemble: Spread the chopped pecans over the bottom of the pie shell.  Then, arrange the pecan halves in concentric circles, starting at the edge of the pan.  Place pecans very close together, round side up, until the entire surface is covered.  Then, slowly and carefully, ladle in the filling.

5. Bake:  Bake the pie for 50-60 minutes, or until firm to the touch.  (Probably good to check it after 40 or 45 minutes.)  I would suggest covering the crust edges with aluminum foil until the last 10 or 15 minutes of baking to avoid overcooking / burning.

Let cool and enjoy!  (Will post picture next time I make it!)

Ginger