Pecan Pie for a Southern-themed Dinner
So, I have a couple of friends who like to make food. A lot. So, we get together once or twice a month, pick a theme, and make some yummy, usually involved, fancy food. These dinners have become known as “gourmet dinner.”
Last night was a Southern theme (other themes have included Indian, Japanese, Lao, traditional Thanksgiving, Italian, and quite a few others), and so I brought pecan pie, the first I’ve ever made. In fact, I can’t remember the last time I ate a piece of pecan pie.
I used a new crust recipe (with a combination of butter and shortening – usually I just use shortening), that I was quite pleased with, and a pie recipe that called for toasting the pecans in the oven and then chopping them by hand, instead of using whole pecan halves. I was very happy with how it turned out, the flavor was very reminiscent of a cookie my mom would make at Christmas time, called “Tina’s Nut Cups,” named after a friend.
We rounded out the rest of the meal with breaded catfish (or tofu), sweet potato fries, vegetarian red beans & rice, corn bread, collard greens, and mint juleps.