Pecan Pie a Trip round the World

Well, what an adventure Homemade Heaven has had. I don't want to brag too much, but that would be impossible after the grand time I just had.

I spent the last month travelling around the world. I got to see my sister and brother - in -law and meet my new grand niece and my nephew in law in Australia. I also met some amazing people, new family and experienced life in HD full technicolour. It was a blessing to be with my family, everyone is so special to me and I wish we didn't have to wait 12 years between visits!

In Australia, I ate honey and soy marinaded crocodile ribs and caught my own dinner (thankfully not the crocodile)!

If that wasn't enough, I then moved on to Los Angeles. I dined at some of the best restaurants in the city, including Red O Restaurant, Mexican Cuisine by Rick Bayless. I have found the food I want to eat for the rest of my life - tamales.  

I tried real burgers, sweet potato fries, Red Velvet Cheesecake (from the Cheesecake Factory), King crab and hot dogs - just to name a few. And just in case you are thinking, yes I did pick up lots of weight, but every bite was worth it! 

To celebrate my return I used my authentic American pie dish, which I was so excited to find in a kitchen store. Watch this space for more American Pie recipes - Pushing up Daisies! 

This recipe is not traditional, as it does not contain corn syrup. The reason for that is that I have just finished watching this video Sugar: The Bitter Truth.  It is rather long, but will certainly change your thoughts on corn syrup and fructose forever.

Pecan Pie
1 unbaked 9″ pie shell
1 cup brown sugar
1 Tablespoon flour
2 eggs
2 Tablespoons milk
1 teaspoons vanilla essence
1/2 cup butter or margarine, melted
pinch of salt
1 cup chopped pecans

Directions
Preheat oven to 180 degrees C. 
Sprinkle nuts evenly in the chilled pie shell.
In a mixing bowl, mix sugar and add flour.
Add remaining ingredients, beating very well - until all the sugar is dissolved. An electric beater is certainly a must.
Pour mixture into pie shell. 
Bake until crust is golden and filling puffy but still slightly wobbly in center, about 40-45 minutes.
The filling will solidify as it cools.
 Cool completely, at least four hours.
Serve with vanilla ice cream and enjoy. 

All the people I have to thank that made this trip possible know who you are, but a special thanks goes to David - you know how special this was to me.