Skip to content

Recipe: Pecan Pie with Rum and Chocolate

March 6, 2015

B_cbMfNUwAEPqjz

The Depression and the Dust Bowl sent my grandparents’ families to California, but they never changed how they ate: fried chicken, flour gravy, biscuits and cornbread with sorghum molasses—and pecans. My grandpa grew his own pecans because store-bought were too expensive. He and my grandma–with her beautifully gnarled arthritic hands– spent hours watching TV and shelling them so come Thanksgiving and Christmas, we’d have pecans for pecan pie and candied yams. I remember gray fall evenings climbing the trees with my cousins, shaking limbs until pecans rained down. We’d tell stories while shelling them together.

In my hometown, they used to grow walnuts. I grew up on Burl Street, so-named after walnut burls. Every house had a walnut tree in the yard; some even launched walnuts for us to find on our walk to school. We’d crack them open with our teeth, then check for spiders.

My mom made the crusts for pies, and I filled them. I used the pecan pie recipe from the tattered Betty Crocker cookbook but we replaced some of the corn syrup with sorghum molasses connecting us back to the family farm in Missouri.

When I moved away, I started experimenting. I liked vanilla, so I added that. When I ran low on pecans, I added walnuts. When we were cooking and drinking rum spiced cider, I added rum. Another time, I added chocolate chips. And so my pecan pie recipe evolved and grew with me.

IMG_1065

One Thanksgiving, I set housemates to shelling pecans from a huge jar my grandparents had given me. The house smelled of the oven warming, butter melting, and fresh nutmeg. Nutmeg? “We can’t find the pecans,” they complained. “It’s all shell!” They’d opened the wrong jar, but we found a laugh and a story.

I live with my husband and my son now, my grandparents are gone, and so is my mom. But each time I make a pecan and walnut pie, the love and the stories we shared are with me–and they travel with me too.

(This is my entry to the World Nomads Passport and Plate Scholarship for a foodie to travel to Sri Lanka. Read more about the scholarship here. Check out my page at World Nomads and learn more about World Nomads.)

IMG_1038

  • Ingredients
  • 1 pie shell (if you make your own use vodka instead of water; if you buy the crust, avoid those with lard—you want one with butter)
  • 3/4 cup dark corn syrup
  • 3/4 cup dark brown sugar
  • 1/4 cup molasses or sorghum or honey
  • 3 large slightly beaten eggs
  • 1 3/4 cups shelled pecans and/or walnuts (halfs or pieces)
  • 1/4 cup chocolate pieces
  • 1 tsp vanilla
  • 1 T dark rum
  • 2 T melted butter
  • 1/4 tsp salt

 

  • How to prepare this recipe
  • Anyone can make these easy pies! Cooking can be easy and fun so give them a try!
  • Preheat the oven to 350 degrees.
  • Beat the eggs lightly with a fork or whip or mixer in a big bowl.
  • Add in this order: corn syrup, molasses, brown sugar, butter, salt, rum, vanilla
  • Spread pecans and chocolate chips across the pie shell (best if cooked in a glass pie pan) and bake at 350 degrees for an hour or until a knife stuck in comes out clean.

IMG_1068

  • If the pan is overfull, you can put the extra in to any oven safe baking dish and cook it for a shorter time with the rest.TIP: You can usually find glass pie pans in a thrift store. Buy crusts already prepared (check to see if they use lard! you want butter) and roll them out then lay them out in the glass pan; be sure to “marry” any creases or cracks by blending the edges together with your fingers. Crimp the rim for that homemade look.

This is a revision of this blog post from 2007.

Here’s my bio from the application:

A scholarship to travel to Sri Lanka with World Nomads? Where I will be guided to experience the exquisite and complex cuisine of this Island state from farm to table? Prep and clean too? And then blog?

Take me, Gwendolyn Alley aka Art Predator! Have Macbook Air, will travel! And blog, tweet, Facebook like mad!

As an established blogger, social media influencer, and college writing professor, I have been a featured speaker at the International Food Bloggers Conference and at the Wine Bloggers Conference, I’ve attended seven Wine Bloggers Conferences in three countries (winning three scholarships), and I’ve led a writing workshop on a Nile Cruise. I’ve also attended WordCamp in San Francisco and Los Angeles.

As Art Predator, I prowl for the aesthetic—that which engages the whole soul, according to Coleridge. Wine, food, travel: I’m always looking for exciting experiences to share with my readers and subscribers.

Plus I’ve never been to Asia! However, I have backpacked from Mexico to Canada. They don’t call me a “wash’n’wear” kind of gal for nothing!

I am thrilled by the opportunity to share with readers the joys of the journey and what I learn about the exciting cuisine of this region. With my background in creative writing, environmental studies, and ecopsychology, I will write with flair about the land and the people, because as lovely as the cuisine may be, it’s the stories that surround them that create a full aesthetic experience which “engages our souls.”

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

foodwineclick

When food and wine click!

The Flavor of Grace

Helene Kremer's The Flavor of Grace

Hot Grieving MILF

I Believe in Magic

The Swirling Dervish

Wine Stories, Food Pairings, and Life Adventures

ENOFYLZ Wine Blog

Living La Vida Vino!

Dracaena Wines

Our Wines + Your Moments = Great Memories

L'OCCASION

a reason for wine

OkieWineGirl

A Wine Drinker Rambling about Wine

Outlaw Soaps: Exciting soaps for adventurous people.

Exciting soaps for adventurous people

Drifting Through

Welcome to the inner workings of my mind

Quartz

Quartz is a digitally native news outlet for the new global economy.

Sonya Huber

books, essays, etc.

THE GRAPE BELT

Drinking, Thinking, Cooking, Eating, Reading, Writing, Traveling, Talking ~ The Essentials of the Wine Life ~

The Weekly Sift

making sense of the news one week at a time

poor mexican gone

Yesterday's stories shed light on the way forward

ROCKIN RED BLOG

A Song in Every Glass

cindyrosstraveler

Has a Hard Time Staying Home

trailtraveler

Get your copy of Mile 445 today at Amazon.com!

www.KamalaThompson.com

"Where Business Meets Humanity"

Laura Grace Weldon

Free Range Learning, Creative Living, Gentle Encouragement, Big Questions, Poetry, Occasional Drollery

From Insults To Respect

A Guide To Anger And Conflict Resolution

WES CHYRCHEL

Business Coach · Early Stage Advisor

Burners.Me: Me, Burners and The Man

Where our opinions, Burner culture, and Burning Man come together

Traveling Wine Chick

Purveyor and Curator of Travel and Wine Experiences

L'esprit de Vin

A wine blog with food for thought...

The Wine Wankers

G’day, you’re at the best wine blog ever! We're all about wine; without the wankery.

Wine Verbiage

verbiage about wine & life

Small Epiphanies

A BLOG BY G.P. WAYNE

Paul reflects therapeutically

Thoughts about writing about thinking

Myth Girl

"Follow Your Bliss."

the drunken cyclist

I have three passions: wine, cycling, travel, family, and math.

Winehiker Witiculture

Hike. Wine. Repeat! An exploration of life's vinoambulocentricities.

Gabe Feathers McGee

poetry, stories, puffnstuff

New Earth Heartbeat

Breathing with the Heart of the Earth

DEAR HUMAN

These letters are written to remind you just how much you matter, just how important you are, and just how beautiful the gift of life as a human is.

SAHMmelier

Stay at home mom, lover of wine

Talk-A-Vino

Wine, food and life

The Mind's Eye Photo Workshops

Don't just take photos - Make them.

Whole Hog Marvels

Thus, bit by bit, the world is swallow'd

%d bloggers like this: