Pecan Pie Named the State Pie of Texas
And we've got a recipe
By Virginia B. Wood,
5:15PM, Wed. Apr. 3, 2013
Based on a ceremonial resolution submitted by freshman Rep. Marsha Farney (R - Georgetown), the Texas House of Representatives today recognized pecan pie as the State Pie of Texas.
Although her legislative colleagues subjected Farney to some good-natured hazing, such as calling for amendments that would require only Texas pecans could be used to make the pies and that it would be illegal to include chocolate in them, the resolution passed and the Capitol Cafeteria served pecan pie for dessert.
In case you're overcome with state pride and feel the need to make a pecan pie in celebration, here is a crowd-pleasing recipe from my years as a pastry chef.
Heart of Texas Bourbon Pecan Pie
Prepare or purchase one 9-inch deep dish pie shell. Pre-heat oven to 350 degrees. Place pie shell on a cookie sheet and set aside.
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 tsp salt
1 cup Steen's Cane Syrup or dark Karo syrup
4 large eggs, lightly beaten
2 Tbs bourbon
2 Tbs melted butter
1 1/2 cups pecan halves
Whisk together the sugars, salt, and syrup, followed by the eggs. Blend well and then add melted butter. Cover the bottom of the pie shell with pecan halves and pour the pie filling over them. Bake 50-55 minutes or until there is no soupy spot in the middle of the filling. Remove from oven and cool on a rack. Serve warm or at room temperature with a scoop of Blue Bell Homemade Vanilla or Amy's Molasses ice cream. Serves 8.