It's Chris' birthday, so I got him a chainsaw and made him a birthday pie. No, they are not related. We have a woodstove now (not the one that was in the driveway) and Chris has been going around tidying up friends' fallen trees. Thanks to fallen trees, we haven't turned on our heat yet. Every time the oil truck drives down our street and doesn't stop at our house, I feel weirdly victorious. Anyway, his Polly Pocket Little Helper Chain Saw wasn't doing the trick, so I went to the hardware store and told them I needed a chainsaw for my husband for his birthday. They promptly hoisted me onto their shoulders and marched me through town with a big "Wife of the Year" banner waving over my head.
It's been a busy day.
I didn't have dark corn syrup, so I switched up the recipe a bit. And pecan pie can get a little teeth-itchy, so I tried to tone down the sweetness with a substitute that would still do the trick. Finally, don't put birthday candles into a pie that's fresh from the oven unless you like eating wax. Things they never told me in Home Ec.
Pie Number 1:
1 unbaked pie crust (I get the rolled-up kind)
1/3 cup corn syrup
1/2 cup rice syrup
1 cup brown sugar (scant)
1/4 cup melted butter
1 teas. vanilla extract
1 cup pecan halves
Preheat oven to 350 degrees
Beat together the eggs, corn syrup, rice syrup, brown sugar, butter and vanilla.
Roll a pie crust into a pie pan and make it look like you made it.
Dump the pecans into the pie crust and shuffle them around so they cover the bottom.
Pour the egg mixture over the pecans.
Bake for 1 hour or until you can stick a knife in and pull it out clean.
Allow to cool before adding birthday candles.
Mine didn't spill over, but if you want to avoid having your oven catch fire, put foil on the lower rack. Trust me on this.
The verdict? We're looking for something a little beefier. I'll try a fourth egg (overkill?) to make it more of a custard.