Holy cow, pecan pie is NUTS. Pun fully intended. I’ve never made pecan pie before this adventure, & now that it’s over, I know why. I’m fairly certain that the time spent on this recipe – research, prep, more research, cooking, more research, cooling – is the most I’ve spent on anything I’ve ever made. The hours of reading, weighing conflicting opinions, searching for the best substitutes for corn syrup, the uncertainty caused by a pie that will not set up, by the air bubbles that rose from my carefully spoon-mixed filling, by the blind trust I’ve put in my oven’s temperature – why would I, or anyone, put myself through this when I can buy a pie that everyone will love in any grocery, market, or gas station? I have to say, having expended great effort, slaving away & melting in my steamy apartment, driving the cats to spend the thick afternoon lolling on the bathroom tile to escape my madness, the result is completely, 100% worth it all. I don’t think I have ever been prouder, & I don’t think one of my pies has ever been tastier. & in a weird way, I owe it all to the Amish & NYC drivers who suck at parking.
Thank you, the Amish, for everything.