Arizona pecan pie Essay

Arizona Pecan Pie



You can use Arizona-grown pecans to give this old standard a
regional slant.



1 cup light corn syrup



About 1 cup sugar



2 eggs



1 cup whipping cream



2 tablespoons each butter or margarine (cut into 1/4-in. cubes),
yellow cornmeal, and all-purpose flour



1/2 teaspoon vanilla



2 1/2 cups pecans, whole, chopped, or a mixture



Unbaked 9-inch pie crust



1 small orange



Beat together until blended the corn syrup, 1 cup sugar, eggs, 2
tablespoons of the cream, butter, cornmeal, flour, and vanilla. Stir in
the pecans and pour into the pastry shell.



Bake pie on a rack in the lower third of a 350| oven until center
is set when pan is gently shaken, 40 to 45 minutes. Let cool at least
30 minutes; serve warm or cool.



Whip remaining cream until it holds soft peaks; sweeten to taste
with sugar. Pare orange-colored part of reel from orange and cut into
very thin slivers. Offer whipped cream and slivered orange peel to top
individual wedges of pie. Serves 10.



Photo: Pecans make delicious, dense pie filling; top with whipped
cream and orange peel