My husband loves pecan pie. I was surfing around for a simple recipe recently, too lazy to get up and flip through my bookshelf full of cookbooks, and I stumbled upon a cache of recipes submitted by Miss America contestants of 2010. Not a follower of pageants myself, I wouldn’t know if this is a regular thing – having them contribute recipes – but it seems like a good idea. After all, you can learn a lot about someone by what they cook at home. Some represented their respective states: Maryland Steamed Crabs, Alaska Salmon Enchiladas, Chicago Deep Dish Pizza, and Stewed Fish with Plantains. Then there was orange Jell-O.
And there was a recipe for Tennessee Pecan Pie.
So. Can Miss Tennessee 2010 cook? It seemed like a simple, classic pecan pie recipe, whether or not the Miss America contestant actually makes it herself. If you’re not a fan of corn syrup, try using golden syrup or pure maple syrup. If you want to load on the nuts, try toasting another cup of pecan halves, drizzle and toss them with a bit more syrup while they’re still warm, and scatter them over top of the pie when it comes out of the oven.
Tennessee Pecan Pie
adapted by a recipe contributed by Miss America contestant Miss Tennessee in 2010
1 cup corn syrup
1 cup dark brown sugar
3 large eggs
1/3 cup melted butter
1 tsp. vanilla
1/4 tsp. salt
1 cup pecan pieces
9″ unbaked pie shell
Preheat the oven to 350F. In a large bowl, whisk together the corn syrup, brown sugar, eggs, butter, vanilla and salt. Stir in the pecans.
Pour into a 9″ unbaked pie shell and bake for 45 minutes, until just set. Cool completely before slicing.
Photo credit: istockphoto/msheldrake