I spent almost my whole life thinking I didn't like pecan pie. I love pies filled with fruit, or chocolate cream, or pumpkin, but nuts in gooey caramel? Didn't sound like my thing. But when I finally tasted pecan pie for the first time last year, I was hooked. I learned the error of my ways. The deep, smooth sugary filling combined with the pecans was irresistible.
|Don't bother decorating the top with nuts. They fell off after baking, even though I pushed them into the filling.|
To avoid the spillage and mess that people described, I used two taller baking pans instead -- 10½ by 7 by 2 inches, and 12¾ by 8 by 3 inches. The baking times stay about the same. My sheet pans did not have the required 1 inch in height, and I correctly estimated that 1 inch could not possibly hold all the bubbling filling. I also lined the pans with foil and then parchment.
|Clockwise from top left: Woman in a hoopskirt outside Fort Warren on Georges Island; girls manning the fort walls; a powder magazine; these hobbit hole-looking structures opened out to a view of the ocean on the other side.|