Recipe: Southern Pecan Pie From Guy Fieri And His Mom
Unless he’s on the road taping Diners, Drive-Ins and Dives, Guy has no problem making it to his mom’s on Mother’s Day: She lives right next door.
The two have celebrated with countless pecan pies over the years, using a recipe handed down from Guy’s grandfather, a Georgia native. This pie is special, Penny says, because it’s not too sweet and has an extra layer of pecans on the bottom.
Southern Pecan Pie |
- 1 sheet refrigerated piecrust (half a 15-ounce package)
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1/2 teaspoon salt
- 5 1/3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups toasted pecan halves
- Freshly whipped cream, for serving (optional)
- Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
- Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
- Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
- /2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
- Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.
Photograph by Kana Okada
New Recipe: Toaster Oven Baguettes
So here’s the deal. I found a great little cottage on the Mobile River Delta, three acres on a picturesque creek. I have a palatial garden (perhaps you saw it in my St. Patrick’s Day Rouxben video) that provides me with fresh herbs and veggies and I have snatched quite of few fish from the creek. There are even squirrels should the economy continue to spiral out of control. And the rent is ridiculously low.
Here’s the main drawback – the gas stove works, the gas oven does not. I am welcome to purchase a new oven if I like and deduct it from the rent or just use my toaster oven. Well, I have a pretty kickin’ toaster oven so I figured why bother. It has a built-in rotisserie and is large enough to cook any frozen pizza. But alas, it is not large enough to make, say, a full size French baguette.
I am so digging this “living off the land” thing. I mean, it’s fun now but it’s also practice for the eminent fall of western civilization. One of the things I’m brushing up on is baking. Just yesterday I made a pie with wild blueberries from the bushes in my yard. Delicious.
I’m also reacquainting myself with bread baking. In the past week I’ve made a multi-grain quick bread and a batch of dough that yielded six pizza crusts. Each has worked well in the toaster oven. So now I devised the following recipe just for my toaster oven. It produces a 10″ multi-grain French baguette perfect for po boys or just to tear and eat with a dish full of olive oil. Have at it:
Mother’s Day Recipes From Food Network Moms
In 1908, Anna M. Jarvis campaigned for the creation of an official Mother’s Day to honor her mother and for peace. Anna petitioned the superintendent of her mother’s church. She got her wish as the first Mother’s Day celebration took place May 10 of that year. Anna then spent the rest of her life protesting people for celebrating Mother’s Day. She ridiculed florists for selling flowers and even petitioned the US Postal Service to remove the words “Mother’s Day” from a stamp that also feature her own mother on it. Apparently she was just a tad bit crazy.
Mother’s Day is just around the corner. Rather than prodding mom into the cattle car that is the Olive Garden lobby how about actually cooking her something? After learning about the originator of Mother’s Day the idea of you cooking for your mother shouldn’t seem quite as crazy.
The Moms of the Food Network have put together a few recipes to help you show your mom a little love. Marcela Valladolid (pictured above with son Fausto), Sandra Lee, Paula Deen, Gina Neeley and Giada De Laurentiis help you to make a it a Mother’s Day to remember: