or III, rather; I made one that I didn’t report.

This is now a box I can tick in the “life experiences” section: I know how to make pecan pie. The third one came out near-perfect. Even my wife, who doesn’t really like pecan pie, thought it was good. Yay me!

Next goal: Pie crust. Up to now I’ve been using the pre-made ones.

Several of the search terms that led to the previous post have been interesting. One wails, “I want the pecans distributed throughout the filling.” Sorry. Won’t happen. The pecan meats are less massive (lighter) than the filling, and they float to the top. Another wants to know how to make it solid and not runny. That requires (1) fresh eggs, (2) real butter, (3) not too much corn syrup, and (4) the salt — it’s a chemical reaction, and the salt is required. It also requires that the oven be hot enough. The filling has to reach the “soft ball” stage in order to set.

Along the way I learned some things. Did you know that the pecan is really just a species of hickory? I didn’t, but that’s it — all the hickories are genus carya, and pecan is carya illinoinensis. I know from experience that hickory nut pie is great. One commenter said he could get hickory nut meats for $24 a pound. Having cracked a few in my time, I’d say that’s a bargain.

Walnuts are a separate species, juglans, but they, the hickories, and several others are part of a family, juglandaceae, with many similarities. I reckon any of the juglandaceae that produce edible nuts would make a good pie by my recipe.

One of the trees in that family grows in Asia but is cultivated in “Japanese” gardens, and is called (wait for it)


I want one. I want to plant one in my yard. The articles didn’t say whether or not the nuts are edible, but if they are I want a cup and a half (350 ml) of the meats. I think baking a wingnut pie would be awesome.