Pecan Pie and Vanilla Ice-Cream

Happy Thanksgiving folks   I'm going to a potluck Thanksgiving dinner in Balally in Dublin tonight.  And I will be bringing some of these pecan pies (because I have a bottle of Karo) and some homemade ice-cream made with condensed milk (because traditional egg custard based ice-cream is rich with protein which will not be welcomed by the Move 4 Parkinsons choir that will be present).

This is Bakerella's recipe for Pecan Pie (Irish-ised).


Mama’s Pecan Pies
Makes 3 pies or about 33 mini pies

450g pecans
200g Butter
450g package light soft brown sugar
1 heaped tablespoon Self Raising Flour
16 oz. bottle light corn syrup (Karo)
1 tablespoon Vanilla Extract
6 eggs
3 regular size (not deep dish) pie crusts

Melt butter in the microwave for about 2 minutes or until melted and set aside.
Prepare your pecans. Remove any unwanted brown pieces from the pecan crevices and shake out pecan crumbs in a colander.
Place brown sugar in a large bowl. Work out any lumps with the back of a spoon. If the brown sugar is too hard, you can loosen it up in the microwave. Heat it for a few seconds and it will be fine.
Add a heaping serving tablespoon of self-raising flour and stir until the flour disappears into the brown sugar.
Add a bottle of light corn syrup. Then add 1 serving tablespoon of vanilla and stir until thoroughly combined.
Add melted margarine. Fold carefully into the mixture so it doesn’t splatter. Fold until the margarine is thoroughly worked in and disappears.
In a separate bowl, crack open six eggs. Remove the “roosters” and loosely beat the eggs with your spoon.
Fold the eggs into the pie mixture until they disappear.
Add pecans and stir until completely coated.
Remove three pie shells from the freezer at this point and check for cracks. If you do have a crack, thaw and knead the crack together and refreeze.
Pour the mixture evenly into the three shells. You’ll probably have a little bit leftover in the bowl. Tap tops with a spoon to check consistency and make sure there is the same amount in each pie. Redistribute pecans if necessary to make equal.
Bake for 45 minutes to an hour at 175. Cook pies until they swell and then fall. At that point they are done.
Remove and cool for about three hours. Store on the counter or in the refrigerator depending on how you like your pie.


Eggless Vanilla Ice-Cream
1 can of condensed Milk
1.2Ltr Double Cream (I know insane right)
2 tsp Vanilla Extract

1. In a stand whisk ingredients together until thick and quite stiff.
2. Pour into a freeze proof container and cover with cling film (this ice-cream does not need to be churned.

Footnote
I wound up being too late and now have much Ice-cream in the freezer and Pecan Pie in the fridge