Here is the photo of a slice of Perfect Pecan Pie, as promised.
The above photo shows it with one of the extra toasted pecans I talked about in the initial post.
This photo shows it with one of the little pie crust cookies I made, in this case, a turkey. I had no idea it was going to look like a chicken on a nest when I perched it in the cloud of whipped cream, but oh well!
For the record, this is homemade whipped cream, the only kind that will properly do this pie justice. Messing around with Cool Whip or canned whipped cream would be inappropriate with a pie of this caliber.
It is worth pointing out that the texture of this pie is a crucial element to its overall success. It is slightly soft but not runny. It is not so firm as to come across as gelatinous which is critical. The filling is opaque and not cloudy as some other pies may appear. The top is crunchy and perfectly balances/counteracts with the softer interior.
It is a real winner across all fronts: appearance, texture, and taste. I hope you will give it a try sometime.
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I am a photographer who lives in Minnesota. I blog about Minnesota, photography, music, food and miscellaneous topics.