Sometimes you feel like a nut

I know that a lot of people are allergic to nuts–sorry. I can’t have chocolate (allergy–)or msg or cilantro. The next few food blog days are going to be chock full of nuts and at the same time, track my experiments with my newest “toy”, coconut oil. Olive oil is my home “brew”, sinc eI am 100 percent Italian genetically,but I am open to adding things to my food repertoire.

Here is the best pecan pie recipe ever–from Craig Claiborne, the food editor of the New York Times for many years. Even the recipes of the august are not immune from my pen–I modified the recipe slightly over the years–my modifications are included in parentheses.

Craig Claiborne’s Pecan Pie Pastry for a one-crust pie

1 1/4 cups dark corn syrup

1 cup firmly packed dark or light brown sugar (loosely packed, scant)

1/4 cup (one half stick) butter

4 eggs

1 1/2 cups coarsely chopped or broken pecan meats (I buck i tup to 2 cups)

1 teaspoon pure vanilla extract (I use 2)

1/2 cup unbroken pecan halves-(-as many as it takes, usually 15 or so to go around the outside of the pie and a few for the center)

Preheat oven to 400 degrees.

Line a 10-inch pie tin or plate with pastry. Neatly trim or flute the edge of the pastry. Prick the bottom of the pastry with the tines of a fork. Place the pie tin or plate in the freezer for 10 minutes. Do not freeze.

Line pastry with parchment paper and fill with rice or dried beans. Bake 10 minutes. Reduce temperature to 375 degrees and bake an additional 10 minutes. Remove from oven and carefully pull out waxed paper with rice or beans. Set aside. Reduce oven temperature to 350 degrees.

Meanwhile, combine the corn syrup and brown sugar in a saucepan. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat, add the butter and stir until it melts.

Put the eggs in a mixing bowl and beat. Pour in the syrup mixture, stirring. Add the chopped pecan meats and vanilla extract. Stir to blend well.

Pour this filling into the partially baked pie crust. Arrange the pecan halves over the top.

Place in the oven and bake 45 to 50 minutes or until the filling is set. It will be soft and jiggly, a little bit like jello and will set as it cools (I cook it a little more)

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