Pie for Cryin’

Vampires had a surge in popularity a couple years ago, thanks to a few different sources. There were the sparkly ones, of course. And the clown Prince himself, Lestat, has made a comeback, but only one blood-sucking southern gentleman led me to a delicious pie recipe. That would be Bill Compton of the Sookie Stackhouse books by Charlaine Harris and the True Blood television series (them there are affiliate links.)

It’s a delightful series of books. The show is great, too, just be aware that there are big differences between the two. If you are a book purist, watch the show with an open mind.

In a very early episode, Sookie is sad…I don’t want to spoil anything, but it’s been, like, a decade, so…a bad thing happens to Sookie’s grandma. Sookie finds most of her grandma’s last homemade pie in the refrigerator and proceeds to eat it while crying. Hence the name… The unique thing about the pie is that it appears to be completely different than any well known pies. It’s covered in pecans, but the filling looks like a custard or pudding. The only references I can find to a pecan pie with a creamy filling are from blogs trying to recreate the pie from True Blood…and, so, we get caught in a weird blog-recipe wormhole. And, now, I’m going to throw my own version out there. It’s really quite yummy and a nice change from a regular pecan pie. Give it a whirl next time you’re looking for a southern treat while your vampire friend sleeps the day away.

Maple Pudding Pecan Pie

  • Servings: 8
  • Time: 50 minutes active
  • Difficulty: medium
  • Print


Inspired by Grandma Stackhouse

Ingredients

  • 1 pie shell, baked and cooled
  • 2 cups whole milk
  • 1 1/4 cups maple syrup
  • 1 cup half and half
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 TBSP sugar
  • 1 3/4 tsp cornstarch
  • 2 egg yolks
  • 2 TBSP unsalted butter
  • toasted pecan halves, for topping

Directions

    For Filling:
  1. Combine milk, maple syrup, half and half, salt, and vanilla in a saucepan over medium-low heat. Stir and heat until mixture begins to bubble. Reduce heat to low.
  2. While milk mixture is heating, combine sugar and cornstarch in small bowl. Slowly whisk into heated mixture. Be sure to whisk constantly to avoid lumps.
  3. In a medium bowl, beat egg yolks. Slowly pour approximately a 1/2 cup of the hot mixture into the yolks to temper them.
  4. Whisk egg mixture into heated milk mixture.
  5. Heat on low, stirring constantly, 7-8 minutes or until mixture thickens.. Think cake batter consistency.
  6. Remove from heat and stir in butter.
  7. Let cool to room temperature (transferring to a bowl will speed this process up a bit)then refrigerate until set.
  8. Scoop into prepared pie shell.
  9. For topping:
  10. Preheat oven to 350°.
  11. Spread about a 1/2 cup of pecan halves on baking sheet.
  12. Toast in oven for 8-10 minutes. Stirring occasionally.
  13. Let cool completely.
  14. Arrange tastefully on top of the pie.
  15. Refrigerate pie until ready to eat.
  16. *Have patience. Homemade pudding can take a while to set up. Allow plenty of time to chill before serving.*

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