Brazos River Steamboat Pie

By HuecoBear (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

By HuecoBear (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)%5D, via Wikimedia Commons

The Brazos River is the 11th largest river in the United States.  It runs
from New Mexico, through Waco, Texas (where it is dammed in 3 places to form
lakes) to the Gulf of Mexico.  This recipe comes from an old pamphlet put
out by Imperial Sugar.

Ingredients

Pie Filling:

  • 1 cup packed brown sugar
  • 3 eggs, slightly beaten
  • 1 cup corn syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1/8 teaspoon salt
  • 1 1/2 cups pecan halves

Whipped Cream:

  • 1 cup heavy cream
  • 1 tablespoon Confectioner’s sugar (powder sugar)
  • 1 tablespoon light rum

Pastry Shell:

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 3 tablespoons granulated sugar
  • 3 tablespoons water

Instructions

To prepare the pastry shell, combine the flour and salt.  Use a pastry blender or fork to cut in the shortening until the mixture resembles coarse crumbs.  Pour the sugar in the water and pour over the dry ingredients.  With a fork, gently combine to form the dough.  Gather up the dough and place in a 9-inch pie tin.  Use your fingertips to press the dough into the tin, creating high, fluted edges.  Set aside.

In a bowl, combine the filling ingredients, except the pecans.  Stir in the pecans, then pour everything into the prepared pie crust.  Bake at 400ºF for 10 minutes.  Reduce heat to 325ºF and cook an additional 30 to 35 minutes.  Let cool.

To serve:  Prepare whipped cream by beating the whipped cream ingredients until soft peaks form.  Serve the whipped cream with a slice of pie.  This sounds backwards.  Do it anyway!