Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
EDITOR’S NOTE: These recipes by Erica Derr first appeared in the April 2005 issue of Our State. Yield: 1 pie. ¾ cup firmly packed brown sugar ½ teaspoon salt 2½ tablespoons
EDITOR’S NOTE: These recipes by Erica Derr first appeared in the April 2005 issue of Our State. Yield: 1 pie. ¾ cup firmly packed brown sugar ½ teaspoon salt 2½ tablespoons
EDITOR’S NOTE: These recipes by Erica Derr first appeared in the April 2005 issue of Our State.
Yield: 1 pie.
¾ cup firmly packed brown sugar
½ teaspoon salt
2½ tablespoons cornstarch
1 tablespoon flour
3 cups whole milk
3 egg yolks, slightly beaten
1 tablespoon butter
1½ teaspoons vanilla extract
1 9-inch pie crust, baked and cooled
1 cup toasted and salted pecans
1 toffee bar, crushed and crumbled
whipped cream cream topping (optional)
Mix brown sugar, salt, cornstarch, and flour in a sauce pan. Gradually stir in the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat. Stir a little of the mixture into egg yolks. Next, blend egg yolk mixture into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla extract. Cool, stirring occasionally. Add pecans and crushed and crumbled toffee bar into the bottom of the pie shell.
Pour mixture into baked pie shell. Chill for hours. Top with whipped topping if desired.
In a land that has remained mostly unchanged for thousands of years, Cherokee culture continues to evolve. With renewed energy, citizens of the Eastern Band of Cherokee Indians are shaping their own narrative.
From family apple orchards to vast fields of corn and sorghum cane to wild persimmon trees scattered across our hillsides: In the North Carolina mountains, delicious gifts abound.