Mr. t.'s pecan pie
Pies
I’ve been making at least one pecan pie per year for quite a long time now. This is my own creation, following a long evolution that started with a recipe for pecan pie in the Culinary Art Institute "New Orleans" pamphlet-style cookbook (1959), which my mother gave to me before I was married. The orange zest is a relatively recent addition. We received as a holiday gift several years ago a package of gorgeous pecans from Georgia; some are rolled in a sugar and spice mixture that includes a fair bit of orange zest. The combination is heavenly. (I did not use those pecans in the recipe. I just used the idea of combining orange zest with the pecans.) You should add as many pecan pieces as you possibly can without making the filling overflow (i.e., more than a cup, if your shell will hold them). The filling will expand a bit while it cooks, so keep that in mind, however. The butter, egg and syrups mixture's only purpose is to serve as a glue for the pecans. Also, placing the pecan halves on top makes a big difference in getting the maximum surface area of toasted pecan flavor which, to my mind, defines this pie. Enjoy!! ;o)
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