I have an affair with pecan pie. It started a couple of years ago. It was during my first “by myself” travel to New York City. I was 20 years old and spent the most amazing week with my sister Andreína, who at that time was 16. We went to Macy’s, got hungry and stopped at the cafeteria. There was a pecan pie there. I had it. It was love at first bite.
While living in the city, every time I went to Macy’s, I stopped at the cafeteria and had a slice of pecan pie. Up to these days, that was my only pecan pie. Don’t ask me why, I never ordered one but in Macy’s and was never curious about buying or making one.
When I moved to Southern California and began researching about holiday meals, pecan pie was always there: a sweet pie made with corn syrup and pecans, sometimes bourbon, considered a specialty of the Southern cuisine. So, once I mastered the art of making the perfect pie crust, I promised myself to start baking pecan pie.
And here I am: I used molasses instead of corn syrup and Ron de Venezuela instead of bourbon.
Because of my limited experience with pecan pies, I’m nobody to tell you this is the best pecan pie ever. So, I urge to try it and make your own conclusions: not so sweet, the dark custard and crunchy pecans contrasts with the perfect buttery crust.
The rum gives a warm aroma and combined with the molasses makes me feel I’m bringing some of my Venezuelan roots to my American table. No doubt we’re going to have it this coming Thursday while watching the Macy’s Thanksgiving parade. Happy holidays!
I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.