Easy as (Pecan) Pie

Tue, October11th of 2005

9:40 am

My sister Tricia once told me, “You’re lucky Lor, that you can bake to fulfill your cravings.” And I’m very grateful for it, in more ways than one, since 90% of my cravings are for something sweet. Last week, my craving button got pushed again, and this time it was for pecan pie. Those of you who read this blog regularly know that I’m a girl enslaved by her cravings. (I’m still trying to decide if that’s a good or bad thing. Perhaps a little of both).

I miss the days that Starbucks used to have those pecan bars whose crusts were thick and ruler-straight, and the filling stuck to my teeth. Those bars were so dear to my sweet tooth that I am still, two years after its extinction, in an active state of mourning.

What to do, what to do?

Too lazy to bake, I sought out some stores and coffee shops that might be able to appease my craving, but alas, victory was not mine. I even went as far as my favorite bakeshop , to see if they’d have any pies, but alas, no.

So I made my own, which is what usually happens when I’m forced to admit that my laziness to bake is not going to get me any closer to satiating my craving. I made pecan tartlets, since I had a tart crust dough sitting in my fridge. I patted them into these 4-inch tartlet pans and then proceeded to mix up the filling.

I only realize now just how easy it is to make a pecan pie. It’s just a matter of measuring and stirring and dumping it into the pie shell. Nothin’ to it. I baked these babies for a mere 15 minutes, and then sweetness was mine. This was a short, flaky crust that was a perfect foil to the sugariness of the filling. Of course pecan and most other nut pies are better chilled, but when they’re warm, the filling oozes out seductively, which makes the eating all the more lip-smacking, teeth-stickingly good. Plus, there’s something so appealing about individual desserts: mine, mine, all mine.

I like how the filling oozed and stained the tart shell

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10 Comments »

umm.. yummy nutty pies! chomp, chomp, nibble..nibbleâ€¦

you have a scrumptiously terrific site, lori. just want you to know that you have introduced me to this wonderful world of food blogs. God of Desserts, where was i when blogging was invented? didnâ€™t know i was missing out on this luscious delectable past time. u’ve got ur own style of writing and taking pictures i am tempted to eat and lick my computer monitor. who cares about trying them out anyway, when your write-ups and photos are already lip-smacking delicious! haha.

will appreciate your recipe for the tart crust and pecan filling. many thanks lori. c”,}

[Reply]

Comment by Anonymous — October 11, 2005 @ 10:24 am

hi lori!! just perfect!! the oozing filling you got there on the crust. makes you want to eat them straight up! thanks for posting a lot of entries which are very very scrumputous and finger-licking good! i’ve never enjoyed reading anything than your blog entries!:)

[Reply]

Comment by Anonymous — October 11, 2005 @ 2:36 pm

To add with what your sis told you, you are so lucky to be able to succumb to cravings yet appears so good! Awww….:) So lucky of you!!!!!

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Comment by cathy b — October 11, 2005 @ 5:12 pm

Please, please – give us the recipe! I go to a coffee shop in Mill Valley (Ca) about once a week just to have their pecan squares and some coffee… I’d really love to try making some – I just worry about having them in my house and eating them all in one afternoon.

[Reply]

Comment by Chris Ritke — October 12, 2005 @ 8:57 am

Ah, pecan. The nation pie of Texas.

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Comment by homebru — October 12, 2005 @ 9:40 am

One of my all-time favorite pies. Great job on them, do you have any left for today?!

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Comment by Mel — October 12, 2005 @ 10:20 am

Ooo that’s beautiful and pecan pies are among the BEST PIES EVER! I’ve love to make them if I didn’t think I’d eat all of them too, haha.

[Reply]

Comment by Robyn — October 12, 2005 @ 12:17 pm

Recipe! Recipe! Recipe!

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Comment by Anonymous — October 14, 2005 @ 11:44 pm

The best pecan pie I ever had was at the Blowfly Inn in Gulfport MS. It was heated in a microwave and brushed with bourbon before serving – the best!

[Reply]

Comment by Anonymous — October 25, 2005 @ 4:58 am

Hi Lori,

I applaud your perseverance in pursuing your passion to painstakingly prepare the perfect pecan pie tartlet. Yummy!

But I’m sad. There’s nothing wrong with satisfying your cravings. I, for one am all for non diet methods of weight control. I hope that you are in on the secret of the how tos. Are you?

I was peeking around and found your site. I am always on the lookout for extra delicous looking photos of decadent and dreamy desserts. Can you point me in the right direction? I’m advertising a freebie article on How To Lose Weight Without Dieting on my blog and as you know it’s all about satisfying all the senses. Don’t you agree?

Easy as (Pecan) Pie

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