This was inspired by the following Post.
My fiance loves pecan pie and I used to hate it before I met him. Since it is his favorite, I made it every year and have discovered that it does not have to be gummy and cloyingly sweet.
Today marks the first time I have made Rose’s version in the Pie and Pastry Bible because I only recently got a tart pan and she does not have a recipe for pecan pie in a regular pie pan. (She must not be the biggest fan of pecan pie either….)
It turned out wonderfully and I had to share it with you all. The chocolate ganache topping is a fabulous match (I used Valhrona so it would have tasted good to me on shoe leather!) for the filling and the crust comes out perfectly crisp. I love the cream cheese crust ~ it is my fave.
There’s a pretty shot zooming in on the beautiful crust http://flickr.com/photos/rachelino/2583311084/ (way too big to post to the forum).
So glad I tried it….
I’ve never made Rose’s Pecan Pie. I do know that my biggest beef with Pecan Pie is that most versions are sugar pies with Pecans on top. I know that this is what it is to some folks, but I’m in it for the nuts. I pack pecan halves into the pie until they are just covered by the filling. The result is a buttery sweet crunchy PECAN Pie. Pecan halves held together with the filling. Not filling with a topping of pecans. I don’t make them that often, but when I do . . .
Sometimes you just have to be exposed to other versions of the so-called classics. I never liked blueberry pie. Never touched it, until I moved to Maine. If you have never had a blueberry pie made with wild Maine blueberries (fresh or frozen), you haven’t had blueberry pie. Look for them in your freezer section. Wyman’s is a good brand that, I believe, may be distributed farther afield.
Does anyone want to weigh in on their “Eureka!” moments with classic recipes? Tradition is not always the best thing. Just because it’s always been that way, doesn’t mean it can’t be improved. I don’t mean jalepeno, cayenne, ultra-bittersweet chocolate pecan pie extreme makeover recipes. I mean, the thing that transformed your favorite or feared receipe from traditional to fabulous. Maybe the fruitcake that people actually looked forward to eating. (I have one that we made, and although it was good, its twin is still in the downstairs fridge some two years later.)