Here There and Everywhere

Expat wanderer

Failproof Easy Pecan Pie From Quail Country

A long long time ago, in a country far away, we lived in one village and our friend lived in another, but we often visited back and forth. One day she called and said they were coming into town with her parents, and I said “oh, we won’t be here those dates, but I will leave the key with my friends down the street and you can stay here.”

Months later, a mysterious package arrived in the mail, from my friend’s parents, with a lovely, gracious note of thanks for letting us stay in our house, and one of the world’s greatest cookbooks, Quail Country, by the Junior League of Albany, Georgia. (Quail Country, Smith House Publications, 516 Flint Avenue, Albany, GA 31701)

One of my all time best recipes, Soused Apple Cake is from there.

Today, I am making pecan pies for Thanksgiving and giving thanks for the never fail Pecan Pie recipe, which I have printed before, but will print again because it is such a life saver.

Pecan Pie

3 eggs
1/2 cup sugar
1 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup butter, melted
1 cup coarsely chopped pecans
1 9-inch deep dish pastryt shell, unbaked

Beat eggs slightly; add sugar, corn syrup, salt and vanilla. Blend well, but do not overbeat; add butter. Stir in pecans. Pour into pastry shell. Bake in preheated 350 F (180 C) oven about 50 minutes, or until a knife inserted in the center comes out clean. Six servings.

I actually cheat on pie crust. I use a Graham Cracker Crust, made with what are called digestive biscuits here in Qatar and in Kuwait. So a small package of digestive biscuits, crushed, add a little cinnamon and about 1/3 cup melted butter. Mix, and press into pie pan. Nothing could be easier. 🙂

And as I am making the pies, I also give thanks that our son found a wonderful woman to marry, and that his wife’s aunt has sent me some of the world’s best Texas pecans, which I hand carried when I moved from Kuwait to Qatar because I was NEVER going to leave them behind!

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November 24, 2009 - Posted by | Books, Community, Cooking, Cultural, Doha, ExPat Life, Family Issues, Food, Recipes, Thanksgiving

2 Comments »

  1. Sounds yummy! I’d gotten the advice to bring holiday food items back from the US when we went back for Eid in September, so I’ve been stocked with canned pumpkin and several pounds of shelled pecans for weeks now. I finished off our pecan pie today, and I’m trying to resist the urge to make another one before we leave for the holidays in December. Hope your Thanksgiving is a wonderful one!!

    Comment by AcadeMama | November 24, 2009 | Reply

  2. Happy Thanksgiving, AcadeMama. Hope you and your family have a great gathering with friends and colleagues. 🙂 (Did you smuggle in any vanilla flavoring? That’s the one thing I cannot resist.)

    Comment by intlxpatr | November 24, 2009 | Reply


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