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Started By
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What do y'all think about this Pecan Pie recipe?
Posted on 11/25/14 at 12:14 pm
Posted on 11/25/14 at 12:14 pm
No karo. I know Meridian Dog doesn't use karo because he's poor, but it seems like it should be a standard:
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 400 degrees F (205 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 400 degrees F (205 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Posted on 11/25/14 at 12:36 pm to KosmoCramer
I prefer Pecan Pie that doesn't use Karo.
I've seen recipes use honey, white sugar, and brown sugar before.
I've seen recipes use honey, white sugar, and brown sugar before.
Posted on 11/25/14 at 1:28 pm to KosmoCramer
Buy the Mr B's cookbook and make the hot buttered pecan pie.
Posted on 11/25/14 at 1:31 pm to KosmoCramer
This is my go-to pecan pie recipe. I use Steen's
one 9-inch pie shell
1/3 cup butter
1/2 teaspoon salt
1 cup pure cane syrup
1 cup brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 1/2 tablespoons rum or bourbon
1/2 cup chopped pecans
1 cup pecan halves
preparation
Preheat the oven to 450°F. Bake the pie shell for 5 minutes. Set aside. Decrease the oven temperature to 375°F.
In a saucepan over low heat, melt the butter, salt, cane syrup, and brown sugar, stirring together until smooth, about 5 minutes. Transfer to a mixer bowl and allow to cool thoroughly (so the eggs don't cook in the next step). Add the eggs, vanilla, and rum and beat for 10 minutes at medium-high until fluffy smooth. Add the chopped pecans and pulse a few times until well mixed. Pour the filling into the pie shell and arrange the pecan halves over the top.
Bake for 50 minutes. Cool on a pie rack until well set before slicing.
one 9-inch pie shell
1/3 cup butter
1/2 teaspoon salt
1 cup pure cane syrup
1 cup brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 1/2 tablespoons rum or bourbon
1/2 cup chopped pecans
1 cup pecan halves
preparation
Preheat the oven to 450°F. Bake the pie shell for 5 minutes. Set aside. Decrease the oven temperature to 375°F.
In a saucepan over low heat, melt the butter, salt, cane syrup, and brown sugar, stirring together until smooth, about 5 minutes. Transfer to a mixer bowl and allow to cool thoroughly (so the eggs don't cook in the next step). Add the eggs, vanilla, and rum and beat for 10 minutes at medium-high until fluffy smooth. Add the chopped pecans and pulse a few times until well mixed. Pour the filling into the pie shell and arrange the pecan halves over the top.
Bake for 50 minutes. Cool on a pie rack until well set before slicing.
Posted on 11/25/14 at 4:53 pm to KosmoCramer
quote:
because he's poor
I laughed. But you do have to admit, that dude and his wife (whatever knickname he calls her) can cook! His mom's pecan pie looked pretty darn good too.
Posted on 11/25/14 at 9:02 pm to KosmoCramer
I like it.
Add a big spoon of jelly for pectin
Add a big spoon of jelly for pectin
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