March 2009 – DeSoto Pie!

Filed under:2009 P.O.T.M. — posted by admin on May 4, 2009 @ 12:26 pm


Dear Pie of the Month Club Member,
Happy Spring! I hope you’re having a lovely March whereever you are, it sure is
lovely here in St Andrews. Man. Flowers popping up everywhere and the greening
up of the countryside is always inspiring. Birds singing, rhubarb all ready to pick and my
freshly healed up lungs working just fine and I’m ready for pie!
So! Here is an unusual pie recipe I found in a book about the history of American Food,
but weirdly there isn’t any explaination or history for this particular recipe. So your guess
is as good as mine. It’s unlike any pecan pie recipe I’ve seen before because of the addition
of sour cream in the filling, and meringue on top! I suspect the name is not from the car or explorer
De Soto, but rather De Soto county in Texas. I asked pie guru Bud “the Pie MAN”  Royer
from Royer’s Round Top Cafe
fame if he knew anything about
the history of this pie. He’d never heard of it either, but has
encountered pecan pie recipes with sour cream in them before… is it just a Texas thing?
Any other club members have any clues on the origins of:
De Soto Pecan Pie
preheat oven to 350°F,
prepare pastry for a single-crust 8-inch pie
3 eggs, separated.
3/4 C  sugar
1 TB cornstarch
1/8 tsp salt
1/2 C chopped pecans
1 C sour cream
6 TB sugar for meringue.
Beat yolks well. combine 3/4 c sugar, cornstarch and salt. Add to yolks and beat until thick and yellowy. Add pecans and sour cream, mix well. pour into pie shell. Bake at 350 Ffor 45 min., or until set.  Meanwhile, in a clean bowl beat egg whites until foamy. Gradually add 6 TB sugar beating constantly until stiff and glossy. Remove pie from oven, cool slightly… but while still warm, top with meringue, making sure to seal meringue to edges. return to oven for 12-15 min until lightly browned.

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