"Deep in the Amish and Mennonite communities of Ohio and Indiana, the dessert menu at Das Dutchman Essenhaus, a hospitable chain of family-style restaurants, features a pecan pie of grand design. This is a towering cream pie with a thin layer of pebbly, gooey pecans hidden under cushions of plush custard and whipped cream. Every bite is a surprise. Essenhaus's Praline Pecan Pie stands out even on a Midwestern menu where more than 30 pies are on offer on any given day."
"How it ended up on the Essenhaus menu goes back 60 years to a Mennonite gathering in Holmes, Ohio, home to one of America's largest Amish and Mennonite communities. Mary Miller tasted the pie made by a friend, coincidentally also a Mary Miller. She was taken by its striking appearance and combination of flavors and asked for the recipe. "I like things pretty," she said. "I liked the way it was combined.""
A towering Praline Pecan Pie at Das Dutchman Essenhaus combines a thin, pebbly candied pecan layer with plush brown-sugar custard and homemade whipped cream. The recipe traces to a Mennonite gathering in Holmes, Ohio, about 60 years ago, where Mary Miller adapted a friend's pie, replacing instant vanilla pudding with homemade custard. The pie became a family holiday staple and reached Essenhaus roughly 20 years ago when owner Sue Miller added it for its striking praline-topped crust. The pecan layer is added midway through baking so it sets as the shell finishes, then cooled before adding custard, cream and candied pecan hunks.
Read at Bon Appetit
Unable to calculate read time
Collection
[
|
...
]