Pecan Pie Eudora

008Unlike many cooks, I am always open to new recipes for something I have cooked with success many times with another recipe.  In this case, pecan pie.  In my years growing up and learning to cook, holiday desserts usually included  sweet potato pie, a mince pie, often fruit pies, but always pecan pies.  I have confessed my habit of browsing through cookbooks for fun, and a Half Price Bookstore find recently uncovered a for- me untried version of this pie.  In the Moosewood Restaurant Book of Desserts, the title caught my eye.  Eudora Welty is one of my favorite southern authors, and this recipe was titled: Southern Nut Pie Eudora.  The dessert chef, Susan Harville presented the pie to Miss Welty when she was in Ithaca, NY to give a reading.  Miss Welty is said to have accepted the pie graciously and to have said “…the pleasure you’ve had from reading my work? Why, surely it couldn’t add up to a whole pecan pie!”   I opted to use pecans rather than walnuts, and increased the amount of nuts.  The creamy custard and pecans are perfectly enriched with pure maple syrup and heavy cream.  You hardly need any whipped cream on top!

Pecan Pie Eudora

1 unbaked 9 inch pie crust

2 cups pecan halves

1/4 cut butter, melted

1 teaspoon vanilla

2 Tablespoons flour

1/2 teaspoon salt

3 eggs, beaten

1 cup pure maple syrup

1 cup heavy cream or half and half

Preheat oven to 375.  Spread nuts evenly in the bottom of the 9 inch unbaked pie shell and set aside.  In a large mixing bowl, mix melted butter, vanilla, and flour.  Add salt, eggs, maple syrup, and cream and mix well.  Pour the filling over the pecans in the pie shell.  Pecans will float to the top, so to keep them from burning during baking, gently push them into the liquid with the back of a spoon.  Bake for 50 to 60 minutes, until a knife inserted in the center comes out clean.  Allow to cool for 15 minutes before slicing.  May be served with whipped cream.

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