The Plush Pecan

DEAR SOS: I had the most delicious pecan pie at Brigtsen’s Restaurant in New Orleans. Can you obtain the recipe?

ANDREA BARDACK

Los Angeles

DEAR ANDREA: The crust is flaky and the filling is dark and delicious. Have fun.

Brigtsen’s Pecan Pie

Active Work Time: 25 minutes * Total Preparation Time: 1 1/2 hours plus 1 hour cooling

PIE SHELL

1 cup flour, plus more for rolling

1/2 teaspoon salt

7 tablespoons cold butter

1/4 cup ice water

* Sift the flour and salt into a mixing bowl. Using the large holes on a hand grater, grate the cold butter into the flour mixture. Lightly blend the butter and flour mixture with your fingertips until the texture resembles coarse meal. Be careful not to overwork the dough.

* Add the water and blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting board.

* Roll out the dough, adding flour as necessary, to 1/8 inch thick. Place a 9-inch pie pan face down on the dough and cut it to fit the pan, leaving a border of about 1 inch. Line the pan with dough, crimp or trim the edges and chill 30 minutes until ready to use.

ASSEMBLY

1 1/2 cups pecan pieces, divided use

3 eggs

1 cup sugar

1 cup corn syrup

2 tablespoons melted butter

1 1/2 teaspoons vanilla extract

1/8 teaspoon salt

Pie Shell

* Heat the oven to 350 degrees. Roast 1/2 cup of pecans until browned, 6 to 8 minutes. Grind them in a food processor until ground; set aside.

* In an electric mixer with a wire whisk attachment, beat the eggs on high speed until frothy, about 1 minute. Add the sugar, corn syrup, butter, vanilla, salt and ground pecans. Beat the mixture on medium speed until well blended. Stir in the remaining cup of pecan pieces.

* Pour the filling into the Pie Shell. Bake at 350 degrees for 40 minutes. Reduce the temperature to 325 degrees and bake the pie until the filling is browned on top and the crust is a light golden brown, 35 to 40 minutes.

* Cool the pie at room temperature 1 hour before serving.

6 to 8 servings. Each of 8 servings: 669 calories; 394 mg sodium; 127 mg cholesterol; 31 grams fat; 97 grams carbohydrates; 7 grams protein; 2.56 grams fiber.

Where’s My Yam?

DEAR SOS: I lost my recipe for pineapple yams. Each serving was a separate pineapple ring heaped with the yam mixture and wrapped in bacon. It was quite pretty. I hope you can help.

CARRIE BEDORD

Orange

DEAR CARRIE: This recipe is an oldie, going back to 1967, when it was last printed. It is a pretty dish, typical of a time when showy buffet dishes were the rage.

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Bacon-Wrapped Pineapple Sweet Potatoes

Active Work Time: 10 minutes * Total Preparation Time: 1 hour

2 1/2 cups mashed, cooked sweet potatoes (about 3 sweet potatoes)

1/4 cup (1/2 stick) butter or margarine, melted

6 slices canned pineapple, drained

6 bacon slices

* Hea oven to 425 degrees.

* Combine the potatoes and butter and beat until light and fluffy. Top each pineapple slice with potatoes. Wrap a bacon slice around each potato ring and fasten it with toothpicks. Place the rings in a greased shallow baking dish and bake until the bacon is crisp, 35 to 40 minutes.

6 servings. Each serving: 283 calories; 198 mg sodium; 26 mg cholesterol; 11 grams fat; 42 grams carbohydrates; 5 grams protein; 1.36 grams fiber.