Tomorrow is Thanksgiving where we gather with friends and family to share thanks and eat!
The lore of Thanksgiving goes back to the colonist in Plymouth... starving and suffering from a poor harvest, the colonist were on the verge of a famine. Thankfully, the local Native American tribe came to the rescue with food. Everyone feasted! This is what we learned in elementary school...
I've been wanting to try Golden Syrup and I found a bottle at the local supermarket. Golden Syrup is an inverted sugar, similar to corn syrup, but with more flavor than corn syrup. The golden syrup has a light caramel flavor.
The Golden Syrup came with a Pecan Pie recipe... A famous pecan pie recipe!
Of course, I have to give it a try!
1 (9-inch) pie shell [I used a Pillsbury premade pie crust]
1 1/2 cup pecans
4 egg yolks
1/3 cup golden syrup
1/2 cup firmly packed light brown sugar
4 tablespoons unsalted butter, softened
1/4 cup whipping cream
1 pinch salt
1 teaspoon vanilla
Combine the sugar, egg yolks, golden syrup, butter, cream and salt into a sauce pan.
Heat on low to medium-low, stirring to combine.
Heat mixture to 160 F. When the color is uniform and slightly thickens...
Pour mixture through a strainer into a bowl.
Mix in vanilla.
Pre-bake the crust.
Unroll the crust and fit into a pie pan.
Dock (prick) the crust with a fork to prevent puffing.
Optional: Fancy up the edges for a better appearance.
Allow the crust to cool.
When cool arrange the pecans.
Pour the strained syrup mixture over the pecans, making sure the pecans are coated.
I also added more pecans by hand
Bake 350F for 20 minutes.
This will be the contribution to the Thanksgiving dinner tomorrow.
It looks good... Hopefully it will taste good too.