Ingredients with Measurements:
- 1 unbaked 9-inch pie crust
- 1 cup Bob Andy cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Pecan Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter, melted
Special Equipment Needed:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Pie dish
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the Bob Andy cornmeal, all-purpose flour, granulated sugar, brown sugar, salt, ground cinnamon, and ground nutmeg.
3. Add the melted butter, milk, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Pour the mixture into the unbaked pie crust.
5. In another mixing bowl, combine the all-purpose flour, brown sugar, chopped pecans, and melted butter for the pecan streusel topping. Mix until crumbly.
6. Sprinkle the pecan streusel topping over the pie.
7. Bake the pie for 45-50 minutes or until the filling is set and the crust is golden brown.
8. Let the pie cool for at least 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories: 460
- Total Fat: 23g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 250mg
- Total Carbohydrates: 59g
- Dietary Fiber: 2g
- Sugars: 36g
- Protein: 6g
Substitutions for ingredients:
- Bob Andy cornmeal can be substituted with regular cornmeal.
- Chopped walnuts or almonds can be used instead of pecans.
- Whole milk can be used instead of 2% milk.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the filling for a fruity twist.
- Substitute the pecan streusel topping with a crumb topping made with flour, butter, and brown sugar.
- Add a tablespoon of bourbon to the filling for a boozy kick.
Tips and Tricks:
- To prevent the crust from getting too brown, cover the edges with aluminum foil.
- Use a pie shield to protect the crust from burning.
- Let the pie cool completely before slicing to prevent the filling from spilling out.
Storage Instructions:
- Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat the oven to 350°F.
- Place the pie in the oven and bake for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar for a decorative touch.
Garnishes:
- Chopped pecans or walnuts
- Whipped cream
- Powdered sugar
Pairings:
- Serve the pie with a cup of coffee or tea.
Suggested Side Dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting Advice:
- If the pie crust is too dry, brush it with a beaten egg before adding the filling.
- If the filling is too runny, add a tablespoon of cornstarch to thicken it.
Food Safety Advice:
- Make sure the pie is cooked through before serving.
- Store the leftover pie in the refrigerator to prevent spoilage.
Food History:
- Bob Andy cornmeal is a type of cornmeal that is made from white corn. It is a staple ingredient in Jamaican cuisine.
Flavor Profiles:
- The Bob Andy pie has a sweet and slightly nutty flavor from the cornmeal and pecan streusel topping.
Serving Suggestions:
- Serve the pie warm or at room temperature.
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Taste: Sweet, Nutty, Buttery, Rich, Caramelized