- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Baking a pecan pie. Any tips/family secrets?
Posted on 11/26/14 at 7:16 pm
Posted on 11/26/14 at 7:16 pm
I am using butter, flour, brown sugar, corn syrup, eggs, salt, vanilla, and pecans so far for the filling. Any ideas to knock it out of the park?
9
Posted on 11/26/14 at 7:23 pm to Seven Costanza
You put your weed in there.
Posted on 11/26/14 at 7:25 pm to Seven Costanza
I think Meridian has a recipe without corn syrup. Uses plum jam instead
Posted on 11/26/14 at 7:26 pm to StringedInstruments
I was checking out this recipe and saw someone mention jelly: Previous Thread
Plum jam? Really? I like two of the recipes that were in mentioned in there though
Plum jam? Really? I like two of the recipes that were in mentioned in there though
Posted on 11/26/14 at 7:44 pm to Seven Costanza
I always seem to have an issue with the filling leaking behind or under the crust, which results in the pieces of pie sticking to the plate and not coming out as a clean wedge. Anyone got any tips on how to prevent this?
This post was edited on 11/26/14 at 7:46 pm
Posted on 11/26/14 at 7:47 pm to puse01
Yea, my dad warned me of that. He said to make sure no cracks were in the crust. I know that doesn't really help.
Do you bake the crust a little before filling it?
Do you bake the crust a little before filling it?
Posted on 11/26/14 at 7:49 pm to Seven Costanza
Don't make it runny. That's all I got.
Posted on 11/26/14 at 8:52 pm to LSUlefty
My wife has made the Frank Brigtsen recipe on his restaurant website, and it was really good. Roasts the pecans for more flavor.
Posted on 11/26/14 at 9:01 pm to Seven Costanza
Add a tablespoon of bourbon.
Put strips of aluminum foil around the edges so they don't get burnt.
I think last year I sprayed the pie pan with cooking spray before putting the crust into it and that seemed to help prevent it from sticking as much.
Put strips of aluminum foil around the edges so they don't get burnt.
I think last year I sprayed the pie pan with cooking spray before putting the crust into it and that seemed to help prevent it from sticking as much.
Posted on 11/26/14 at 9:12 pm to Seven Costanza
Posted on 11/27/14 at 7:04 am to Seven Costanza
Do 50/50 corn syrup and maple syrup. Add a shot of bourbon for good measure as for the crust, make sure there are no cracks and you won't have any sticking issues. Bake until the pecans start to rise up above the edge of the crust and you should be in good shape. Post pics.
Posted on 11/27/14 at 7:32 am to Lambdatiger1989
Buy an Edwards pie
Thread over
Thread over
Posted on 11/27/14 at 7:43 am to Seven Costanza
Best pie ever made.
I love them.
Sweets is something I've always let someone else take care of.
I love them.
Sweets is something I've always let someone else take care of.
Posted on 11/27/14 at 8:30 am to TIGRLEE
Steens is the key imo to a great pecan pie.
Posted on 11/28/14 at 5:40 pm to rutiger
Haven't tested this on a pecan
Pie yet but it worked on a pumpkin pie. Preheat your oven with a baking sheet on the rack. Blind bake your crust (use beans, pennies or pie weights on some foil or parchment over the crust) on the preheated cookie sheet. Cooks illustrated tested this on cherry pie and it prevented soggy crust. They also recommended brushing the pre baked crust with lightly beaten egg whites to seal it
Pie yet but it worked on a pumpkin pie. Preheat your oven with a baking sheet on the rack. Blind bake your crust (use beans, pennies or pie weights on some foil or parchment over the crust) on the preheated cookie sheet. Cooks illustrated tested this on cherry pie and it prevented soggy crust. They also recommended brushing the pre baked crust with lightly beaten egg whites to seal it
Posted on 11/29/14 at 1:59 am to Seven Costanza
quote:
I am using butter, flour, brown sugar, corn syrup, eggs, salt, vanilla, and pecans so far for the filling. Any ideas to knock it out of the park?
I really like ones with chopped pecans instead of whole myself... not really revolutionary, but makes a big difference.
Posted on 11/29/14 at 9:52 am to rutiger
quote:
Steens is the key imo to a great pecan pie.
This is the one I make and the recipe is on the back of the jar.
Posted on 11/29/14 at 10:54 am to Martini
quote:
This is the one I make and the recipe is on the back of the jar.
I cut the steens in half and use corn syrup, but i follow the same recipe. I also like to add white chocolate.
Posted on 11/30/14 at 7:10 pm to Seven Costanza
There is no secret, it is called Marie Calendars. A far better frozen pie than Edwards. You can't even make a homemade pecan pie for the price of the pre-made frozen ones and they are pretty darn good. Edwards is still OK but Marie Calendars has them beat by a mile. Their other pies are also very very good.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News