I have been waiting for just the right opportunity to make this pie, and here it is. It’s a combination sweet potato and pecan pie, and it only has about ten million calories in it. It was also the favorite pie of one President Obama. Naturally, it’s from a bakery in Virginia.
A digression here: since Mr. Jefferson of Virginia was asked to write the constitution for the first French Republic (he declined,) let’s have a few lines of the French national anthem.
Allons enfants de la Patrie,
Le jour de gloire est arrivé !
Contre nous de la tyrannie
L’étendard sanglant est levé,
“Arise, Children of Patriots,
The Day of Glory has Arrived!
Against us, the Tyrant’s banners
Damn skippy. Now, back to pie.
The origin of this pie is Red Truck Bakery in northern Virginia, and the genius behind it is Brian Noyes. Go buy his cook book.
1 Creole Pie Crust (more Southern than the original. I really can’t follow a recipe very well.)
Hickory Nuts (not in the original recipe. See above. As it turned out, mine were all ruined anyway.)
Baked and mashed Sweet Taters, Precious
1 Cup Brown Sugar
1 tablespoon Whipping Cream
Cinnamon, Nutmeg, and Bourbon (as much as you dare)
Fill up half the pie dish. That’s plenty.
That’s just the bottom layer. To quote Will Shakespeare, “I will call it Bottom’s dream.” Quoted out of context as usual. Now to the pecan top layer, which is the scary part.
1/2 cup Sugar
1/4 cup Sorghum Syrup (VERY southern)
Some Bourbon and Cinnamon
2 tablespoons melted Butter
Pinch of Salt
Here’s where I really depart from the recipe: corn syrup, as called for, is verboten in our kitchen so we improvised a replacement.
1 tablespoon Flour
A layer of Pecan Halves
The last ingredient is a thickener. The result is a masterpiece.
The crust is a bit ragged, but it will have a short life anyway. Handsome Joe and Handsome Kamala should drop by for a bite. Otherwise I am gaining several pounds.