Baked, not fried

I thought I knew all the deep fried options available. Our local Scottish-themed pub serves deep fried Mars bars, the 2006 State Fair of Texas drew crowds and headlines for serving deep-fried Coca-Cola, and Indiana upped the ante the following year with deep-fried, chocolate-dipped strawberries. Heck, a vegetarian friend once ordered a platter of deep-fried spinach when faced with nothing but meat options. While the Brits have turned it into a fine art, this cooking method knows no ethnic boundaries. I’ve seen classic Southern chicken-fried steak, Asian spring rolls and Mexican deep fried ice cream on the same fat-laden menu. Not to mention that every year someone burns their house down attempting to deep fry the holiday turkey. If the boiling oil doesn’t kill you, the trans fats will.

Then I went to Texas and I saw deep-fried pecan pie on the menu. Although I usually avoid fried foods, I just had to try it. Sure frying isn’t healthy, but it does have a way of pulling flavours to the forefront. If pecans are delicious and pecan pie is fantastic then deep-fried pecan pie would be…

Awful. Tasteless, crumbly and slightly oily. Instead of bringing out the flavours, the frying overpowered the pecans and all I could taste was chalky sugar. What a waste. I tried to pawn it off on my dinner mates, but no one had more than a nibble.

This got me thinking of the pecan pie I made for Andrew’s birthday. I ditched the high-fructose corn syrup most recipes call for and gave the Deep South classic a Canadian twist. While it yields a gooier middle, that’s the way Andrew likes it. But be warned, keep eating this high-cal dish and you’ll get gooey in the middle too – even thought it’s baked, not fried.

Gooey Maple Pecan Pie
Printable recipe

Ingredients

• 1 unbaked pie shell
• 1/4 cup butter
• 1/2 cup sugar
• 1/4 tsp salt
• 3 eggs, large or extra large
• 1 cup 100% pure maple syrup (not maple flavoured syrup)
• 1 1/2 cups chopped pecans

Directions

1. Heat oven to 375F and pre-bake crust for half of your pastry recipe’s recommended time.
2. Using a double boiler, melt butter over simmering water (or use a stainless steel bowl over a pot)
3. Remove from heat and stir in sugar and salt until well mixed.
4. Beat in eggs, one at a time.
5. Slowly beat in maple syrup.
6. Return to heat and continue mixing until filling is shiny and hot.
7. Remove from heat again and stir in pecans.
8. Pour filling gently into partially baked pie shell (pouring quickly can tear hot pastry, believe me, I know!)
9. Reduce oven to 275F and bake for 50 to 60 minutes or until the centre gels (it will still be a bit soft).
10. Cool on rack for at least 2 hours (more if your kitchen is warm).
11. Serve any temperature you like, with or without ice cream or whipped cream.
12. Run around the block three times. More if you go for a second helping.