Pecan Pie

Here in the South, where pecans grow, pecan pie is one of our traditional recipes. Usually, though, like most southern desserts, it tastes more like sugar than pecans.

This recipe tastes like pecans, held together with a rich, just-sweet-enough filling. I made it for Thanksgiving last year and everyone wanted it again for Christmas and this Thanksgiving. (I think it's becoming a tradition!)

Serves 12

3 eggs
1/2 cup barley malt syrup
1 cup rice syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons melted butter
1/8 teaspoon salt
1 cup chopped pecans
1 tablespoon flour

1. Preheat the oven to 375 degrees.
2. Beat the eggs in a mixing bowl.
3. Add barley malt syrup, rice syrup, spices, butter and salt, and mix well.
4. Stir in pecans and flour.
5. Place mixture into an unbaked 9-inch pastry shell.
6. Bake for 40 minutes or until firm in the center.
7. Cool.
8. Garnish with whipped cream just before serving.

DERBY PIE

This delicious variation on pecan pie is served at Churchill Downs and at Kentucky Derby parties on Derby Day.

Just add 3/4 cup chocolate chips (sweetened with barley malt) to the above recipe.