[Sca-cooks] History -- pecan pie recipe

Kingstaste kingstaste at comcast.net
Thu Nov 19 12:49:56 PST 2009

You typically see a rich chess or pecan pie served in smaller portions on
buffets at hotels and restaurants.  I agree that if you are ordering it off
the menu, they are going to bring you a bigger piece, but for buffet
service, those are going to be cut smaller.  Otherwise, people take a
"normal" sized slice and only eat two or three bites because it is so rich.

Like wise with those decadent chocolate cakes that are gluten-free, and I
know there must be a real name for these other than gluten-free, they are
made with melted dark chocolate and egg yolks and cream - anyone? anyone?
Beuller?  They are fudgy and rich and a 6 inch round cake feeds 6-8.  
Another factor is using a thin commercial crust vs. a homemade one that
would probably stand up better to multiple cuts.  That and keeping warm
water handy to wash the knife off with every couple of cuts. 
Veteran of MANY a buffet line

Do you actually have a traditional recipe for pecan pie from
say 1910-1940 that says it serves 12-20?

(Can you even cut an 8 or 9 inch pie that thinly?)

I would guess that appetites were rather hearty then and that a pecan  
pie served
6-8. Wouldn't a hostess serving pecan pie and cutting it in so many  
small slices be seen
as miserly? Scrooge-like?
If you went to a restaurant and ordered a slice and they gave you one  
twentieth of a pie, wouldn't you be upset?

What actual evidence can you offer in terms of serving instructions or  
actual recipes?


> Keep in mind that portion sizes are smaller than you're probably  
> thinking. One pecan pie can serve, not the "usual" six or eight  
> slices, but 12-20 slices. Also, you don't eat it alone, you eat it  
> after a nice healthy meal that includes protein, which helps your  
> body process the extra carbs.
> Judith / no SCA name yet


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