By Scott Beveridge
BELLE VERNON, Pa. – You can thank my new Droid X by Motorola for this especially rich pecan pie for Thanksgiving dessert.
I turned to the smart phone after realizing yesterday in the syrup section at the local Shop 'n Save that it was out of dark Karo. It was about 2 p.m. The store clerk said to come back after 5 p.m. when a new shipment was due.
As if I was going to make a second trip there on a busy shopping day, especially because motorists outside in the parking lot had been driving as if their heads were under their car seats when I arrived. I mean I witnessed some old guy nearly back over a man walking to his car after a woman nearly crashed into my Ford as she stupidly crisscrossed around traffic.
The recipe in my hand never seemed to produce a pie that tasted right, either, no matter how many times I tweaked it before giving it a rest about 5 years ago. Then I remembered having once seen a pecan pie recipe calling for molasses after noticing a few bottles of that dark stuff on the same store shelf.
So I pulled out the Droid, hopped on the web, found one at SimplyRecipes.com and decided to make it my own by adding and dropping some ingredients for the pie, shown in the photo, above. The killer ingredient would be the Milky Way Simply Caramel Bar. The recipe follows:
8 oz of pecans, chopped
1 cup of light corn syrup
1 Tbsp molasses
2 Tbsp melted butter
1 Tbsp fresh lemon juice
1 teaspoon vanilla
Dash of salt
1/4 cup brown sugar
1 1.91 oz Milky Way Simply Caramel bar, cut into small chunks
1 package of Just Unroll Pillsbury Pie Crusts
Preheat oven to 375 degrees F. Form one pie shell into a 9 inch pie dish. Layer the bottom with the pecans and candy bar pieces. Mix the remaining ingredients in a bowl by hand, and then pour the mixture over the pecans. Bake 40-45 minutes, making sure to tent the crust edges with aluminum foil after 20 minutes of baking.