Katie's Blog

The Secret Ingredient to Pecan Pie

November 20, 2017

We celebrate Thanksgiving in Charleston by running the annual Turkey Trot as a family first and then we all head over to my sister-in-law’s house for the feast. The day before, Kurt smokes a big turkey to bring. This year, I’m bringing something as well.

I’m baking a pecan pie to bring to Thanksgiving dinner and my pie will have a secret ingredient. Can you guess it?

Yep, it’s coffee. This year’s pecan pie will have a touch of coffee in it.

Here’s why: I’ve found that brewed dark roast coffee mixed in with the pecans compliments their nuttiness. Also coffee rounds out the sweetness of sugar and syrup, so it’s not toothache sweet. Just a littlebit of coffee will do. A dark roast like Twenty Strong is the perfect marrying ingredient, giving this pie that little extra something that makes you crave more. It’s a good thing we’re getting our exercise at the Turkey Trot earlier in the day!

The recipe is below. I’d love to hear how you’re using coffee as an ingredient this holiday season. Comment over on Facebook and have a great Thanksgiving!

Katie  

 

Coffee Pecan Pie

1 9-inch pie crust

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup light corn syrup

3 eggs, slightly beaten

1 tablespoon King Bean brewed coffee, cooled

1 teaspoon vanilla

2 cups pecan halves

Preheat oven to 350 degrees.

Roll out the dough, and gently lay into a 9-inch pie dish. Trim edges, and crimp as desired.

Whisk together the granulated sugar, brown sugar, corn syrup, eggs, coffee, and vanilla in a large bowl to combine.

Sprinkle pecan halves in bottom of pie dish, and carefully pour filling over pecans (they will rise to the top as the pie bakes).

Place pie in preheated oven, and bake for about 45-50 minutes, until filling is set. Remove from oven and cool completely.

Makes 1 9-inch pie

How the Military Helped Launch King Bean

November 8, 2017

You might not realize this, but King Bean is a veteran-owned business. Yes, our owner, Kurt was enlisted during the first Gulf War.

And actually, we have the military to thank for giving Kurt, the knowledge, drive and discipline to start his own business.

Let me explain: When Kurt joined the military, he left his corner of the south on Hilton Head Island, South Carolina and headed to the opposite corner of the opposite coast. He was stationed on Whidbey Island, near Seattle, Washington, coffee Mecca at the time. How would he ever have discovered coffee had he not been in the right place at the right time?  Also, while in the Navy Kurt worked in aviation electronics, learning and implementing new skills. His time in the service finessed his knowledge of electronics and machinery—a big part of our business (Hello! our own repair shop!)

After four years of service, he packed up his 1971 Toyota Celica with two espresso machines—one for his parents’ restaurant and one for himself to sell and drove back to his hometown of Hilton Head Island. This was the beginning of King Bean. You can read more about our story here.

So here we are, twenty-three years later, in a place where we never would have been had not Kurt enlisted. Isn’t it interesting how life works out?

We actually have two veterans in our family. Kurt (who is my husband) served during the Gulf War; my father served during Vietnam. In the strange synchronicity of the world, my father was also stationed on Whidbey Island for a time and worked in aviation mechanics in a very similar position as Kurt.

So thank you to Kurt, my father, and all the veterans who sacrificed to defend our country.

Thank you to the military personnel who inspired my husband to take charge, to start his own business and haul espresso machines back to South Carolina.

Thank you for those that continue to serve, at home and abroad.  Thank you to their families who also make their own set of sacrifices.

We salute you all.

Katie Weinberger