I have a collection of Starbucks mugs that I’ve picked up on adventures over the years. It’s a fun way to get the morning started with coffee and sweet memories and it usually leads to a geography lesson for the kids:
Saurus: Mama, I want to go to the island on your cup.
Me: Well, this one is actually California, but the picture does look very tropical with the palm trees. But look at the back, there’s a picture of the giant trees you can drive through.
Saurus: Are you serious?!
Saurus: Whoa. I want to go to California.
Me: You’ve been there. In fact, you lived there when you were a little guy.
Saurus: I did?
Saurus: Well I want to go back so I can remember. What should I pack, Mom?
Me: Well, depends on what part of the state and what time of year we go. You’ll either need swimsuits or snow pants. Or both.
Saurus: And probably a bowtie. Don’t people need bowties to go to California?
Me: It’s a possibility.
Saurus: Definitely. I’m absolutely sure that’s what they wear in California. A bowtie will be perfect.
Me: Kid, you’re going to be a legend.
Look out, California. My bowtie-sporting, excessively articulate four-year-old is coming for you.
And he’s going to be a legend.
Sort of like this pie. Which is also brings to mind bowties and legendary-ness. (That’s a word now; you’re welcome.) This pie is a timeless classic that somehow always feels new and that makes you fall in love all over again; it feels like home and adventure, innovation and tradition all at the same time. Like listening to Miles Davis on a cozy Saturday morning kind of feeling. Or wearing a bowtie in California. Legendary.
- Unbaked pie crust shell
- 1/4 C whiskey
- 2 C pecan halves
- 1 C pure cane white sugar
- 1 C light corn syrup
- 1/2 C dark corn syrup
- 4 eggs
- 1/4 C butter, cut into chunks
- 2 tsp vanilla
- 1/2 tsp espresso powder
- Place pie crust in a 9-in pie plate, crimp the edges, and set aside.
- Preheat oven to 350F.
- Stir together pecans and whiskey and set aside.
- In a medium saucepan over med-high heat, boil sugar and corn syrups together for 3 minutes, stirring constantly. Set aside to cool.
- Beat eggs lightly and then slowly whisk in the syrup mixture. It can still be warm but make sure it's not too hot or it will cook your eggs.
- Whisk in butter, vanilla, espresso powder, and pecan/whiskey mixture.
- Pour filling into crust.
- Bake at 350F for approx 1 hr or until set.*
- *Start checking the pie at about 35-40 mins of baking. If your crust begins to get too dark, cover the crust with foil and continue to bake the pie.