Recipe Swap: From Oak Cliff People With Love

Photo: Robert Peacock

Nothing says “Happy Thanksgiving!” like a recipe swap — am I right? (Answer: I’m right.) With that established, I’d like to present a gift on behalf of Oak Cliff People — a drool-worthy pecan pie recipe that ran in last week’s paper, originally submitted by cookbook author and Winnetka Heights resident Denise Gee.

Here’s what she says: “In researching my new book, Sweet on Texas: Lovable Confections from the Lone Star State, the first dessert to spring to mind as truly “Texan” and delicious was this one. Now, having been a foods editor for Southern Living, as well as editor of its “Texas Living” sections, I’m sure I’ve tasted thousands of pecan pies over the years. But I’m also sure that this one takes the cake—er, well, pie…”

Here’s what we say: You’re gonna’ gobble this one up (get it?), guaranteed.

Threadgill’s Pecan Pie

As Threadgill’s owner Eddie Wilson says, “If at least one person in ten doesn’t think the pie is scorched, it’s not done enough to set the crispy sweetness of the pecans and brown sugar.”

Beulah’s Pie Crust

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/4 cup cold shortening, cut into small pieces
7 to 8 tablespoons ice water

1 1/2 cups packed light brown sugar
5 eggs, lightly beaten
1/4 cup (1/2 stick) unsalted butter, melted
2 1/2 tablespoons all-purpose flour
1 1/3 cups light corn syrup
1/4 cup dark molasses
1 1/2 teaspoons vanilla extract
2 1/2 cups pecan pieces
Vanilla ice cream for serving (not optional, folks)

To make the crust: In a large bowl, sift to combine the flour, granulated sugar, and salt. Add the butter and shortening. Use your hands to rub together the ingredients until the fat reaches a pea-size consistency. Add the water and blend until a dough forms. Pat the dough into a ball. Cover and refrigerate for at least 1 hour. On a lightly floured surface, roll out the dough to an 11-inch circle. Gently fit it into a 10-inch pie pan and decoratively flute the edges. Refrigerate the unbaked piecrust until needed. Preheat the oven to 350 degrees F.

To make the filling: Combine the brown sugar, eggs, butter, and flour in a bowl and whisk together. Add the syrup, molasses, and vanilla. Whisk until smooth. Add the pecan pieces to the piecrust and pour the filling over the nuts. (They will rise to the top while the pie is baking.) Bake for 50 to 60 minutes, or until the filling is completely set in the center. Let the pie cool on a rack for about an hour. Slice and serve with a scoop of vanilla ice cream. Let the pie cool on a rack for about 1 hour. Slice and serve with a scoop of vanilla ice cream.
Makes 1 (10-inch) pie

Not to worry — Park Cities People didn’t come to this gift exchange empty handed. I’ve presented a reverse offering on your behalf to our OC readers. See? We’re one big happy (functional) family. How many other people can say that this holiday season?

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