Pecan Pie: The history of pecans can be traced back to the 16th century. The only major tree nut that grows naturally in North America, the pecan is considered one of the most valuable North American nut species. The name “pecan” is a Native American word of Algonquin origin that was used to describe “all nuts requiring a stone to crack.”
New Orleans, located near the mouth of the Mississippi River, became very important to the marketing of pecans. The city had a natural market as well as an avenue for redistributing pecans to other parts of the U.S. and the world.
During the 1700’s and the early 1800’s, the pecan became an item of commerce for the American colonists and the pecan industry was born.
Unfortunately, the pecan nut is not easily available in Italy. However the walnut is a good substitute.
Pecan pie: Serves 6
- 1/2 (15 oz) refrigerated piecrust
- 3 large eggs
- 1/2 cup (4 oz / 120 grams) sugar
- 1/4 teaspoon salt
- 3 tablespoons (1 1/2 oz / 45 grams) butter, melted
- 1 cup (240 ml) dark corn syrup
- 1 teaspoon vanilla extract
- 2 cups (8 oz / 240 grams) pecan halves
- Fit the piecrust into a 9 inch pie plate folding the edges uder and crimping.
- Whisk together the eggs and the next 5 ingredients until thoroughly blended.
- Add the pecans and pour the mix into the pie crust.
- Bake at 350F at the bottom of the oven, for 40 minutes or until the pie has set. If the crust is cooking too quickly, cover the edges with foil after 15 minutes.
- Remove from the oven and allow the pie to cool completely.
- Serve with vanilla ice cream.