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Anyone got a great pecan pie family recipe?
Posted on 12/27/20 at 2:21 pm
Posted on 12/27/20 at 2:21 pm
My grandpaw used to make them when he was alive and they were damn good. Picked one up from the local grocer and it had me mad disappointed. It's got me wanting to make them myself. I found my grandmaw's recipe book but his pie recipe wasn't in there.
Posted on 12/27/20 at 2:32 pm to Sonnyboy
not a family recipe, but the one on the bottle of Karo syrup is pretty good. I use more pecans than they say though.
Posted on 12/27/20 at 2:33 pm to Sonnyboy
hard to beat mrs calandars
Posted on 12/27/20 at 3:17 pm to busbeepbeep
Yep, the Karo syrup recipe is pretty solid and easy to make.
Posted on 12/27/20 at 4:33 pm to busbeepbeep
quote:
the one on the bottle of Karo syrup is pretty good. I use more pecans than they say though.
This is what I use except I put in half dark and half light Karo syrup. I also cut it down to a single cup of chopped pecans - no whole nuts.
Posted on 12/27/20 at 4:41 pm to Sonnyboy
We use this one for Thanksgiving. No corn syrup. Good mix of maple syrup, brown sugar, butter, and flour to create the filling. I feel like it accentuates the pecan flavor.
Posted on 12/27/20 at 6:35 pm to busbeepbeep
My grandmother called Karo Nut pie
Pie crust never could get recipe because it was add x and you will know when it is right
Pie crust never could get recipe because it was add x and you will know when it is right
Posted on 12/27/20 at 7:59 pm to Sonnyboy
Did this one for Christmas and really enjoyed it. Chocolate chip bourbon pecan pie
Posted on 12/27/20 at 8:04 pm to busbeepbeep
(no message)
This post was edited on 11/15/21 at 3:49 pm
Posted on 12/28/20 at 9:47 am to Sonnyboy
Look up Bon Apetite bourbon -Brown butter pecan pie. Its awesome
Posted on 12/28/20 at 10:30 am to BIG Texan
The one on the Steen's bottle is superior to the Karo recipe.
Posted on 12/28/20 at 1:31 pm to Sonnyboy
1 cup white corn syrup-do not substitute
1 cup DARK brown sugar that's firmly packed-do NOT substitute
1/2 tsp. salt
2-3 tblsp. flour, Use all purpose flour.
1/3 cup melted butter (do not substitute)
1 tsp. vanilla extract- use the good stuff!
3 eggs--well beaten -always use large or extra large eggs when baking
1 to 2 cups pecans
PREHEAT YOUR OVEN TO 350 DEGREES Combine 1st 6 ingredients, mixing well with a spoon. Do not use an electric mixer! (Makes pie runny) Add the already beaten eggs and pecans in last. Or you can put the pecans in the bottom of your 9" pie shell and pour the filling on top of them. The pecans will float to the top during baking. Pour into 9" pie plate and bake 50 to 60minutes @ 350...the time will depend on your oven.
This recipe if followed correctly make a damn fine pecan pie.
1 cup DARK brown sugar that's firmly packed-do NOT substitute
1/2 tsp. salt
2-3 tblsp. flour, Use all purpose flour.
1/3 cup melted butter (do not substitute)
1 tsp. vanilla extract- use the good stuff!
3 eggs--well beaten -always use large or extra large eggs when baking
1 to 2 cups pecans
PREHEAT YOUR OVEN TO 350 DEGREES Combine 1st 6 ingredients, mixing well with a spoon. Do not use an electric mixer! (Makes pie runny) Add the already beaten eggs and pecans in last. Or you can put the pecans in the bottom of your 9" pie shell and pour the filling on top of them. The pecans will float to the top during baking. Pour into 9" pie plate and bake 50 to 60minutes @ 350...the time will depend on your oven.
This recipe if followed correctly make a damn fine pecan pie.
Posted on 12/28/20 at 2:25 pm to HogBalls
This one is in The Cotton Country Collection cookbook and is a lot of folks go to recipe. It's really good and the browned butter adds great flavor. I think if I were adding something to thicken my pie, I'd use cornstarch instead of flour. It will keep the filling more clear.
The Best Pecan Pie
1/2 cup (1 stick) butter--browned
1 cup of light Karo syrup
1 cup sugar
3 large eggs beaten
1/2 tsp lemon juice
1 tsp vanilla
a dash of salt
1 cup of chopped pecans
8 or 9 inch unbaked pie shell
Brown butter in a heavy sauce pan or iron skillet until
it is a deep golden brown---do not burn**; let cool.
In a separate bowl add ingredients in order listed; stir.
Blend in browned butter well. Pour in unbaked pie
shell and bake in 425 F preheated oven for 10 minutes,
then lower to 325 F for 40 minutes.
attributed to: Mrs Russell Bullock
To me and everyone else here in South Carolina who has
ever tasted it, this beats all the other pecan pie recipes
hands down. The browned butter give the pie an intensely
buttery flavor. Serve with a dollop of whipped cream
sweetened only with a teaspoon or two (per half-pint) of
good Southern Bourbon. Believe me the pie is more than
sweet enough! This filling adapts well to tarts and tassies.
** technique: have a couple of soaking wet wash cloths
layered together on the counter or in the sink. When the
butter is ready, place the skillet on top of the wet cloths to
stop cooking. This works well too when making dark roux.
Note: use freshly shelled pecans if possible. Pecan get stale
once shelled and their flavor changes when stored at room
temperature for any length of time. They are best bought
in the late fall (November), shelled and then frozen to be used
as necessary. With the Internet, one can get fresh, shelled
quality pecans from Southern/Southwestern growers shipped
to you. Avoid the typical grocery store ones-anytime but
The Best Pecan Pie
1/2 cup (1 stick) butter--browned
1 cup of light Karo syrup
1 cup sugar
3 large eggs beaten
1/2 tsp lemon juice
1 tsp vanilla
a dash of salt
1 cup of chopped pecans
8 or 9 inch unbaked pie shell
Brown butter in a heavy sauce pan or iron skillet until
it is a deep golden brown---do not burn**; let cool.
In a separate bowl add ingredients in order listed; stir.
Blend in browned butter well. Pour in unbaked pie
shell and bake in 425 F preheated oven for 10 minutes,
then lower to 325 F for 40 minutes.
attributed to: Mrs Russell Bullock
To me and everyone else here in South Carolina who has
ever tasted it, this beats all the other pecan pie recipes
hands down. The browned butter give the pie an intensely
buttery flavor. Serve with a dollop of whipped cream
sweetened only with a teaspoon or two (per half-pint) of
good Southern Bourbon. Believe me the pie is more than
sweet enough! This filling adapts well to tarts and tassies.
** technique: have a couple of soaking wet wash cloths
layered together on the counter or in the sink. When the
butter is ready, place the skillet on top of the wet cloths to
stop cooking. This works well too when making dark roux.
Note: use freshly shelled pecans if possible. Pecan get stale
once shelled and their flavor changes when stored at room
temperature for any length of time. They are best bought
in the late fall (November), shelled and then frozen to be used
as necessary. With the Internet, one can get fresh, shelled
quality pecans from Southern/Southwestern growers shipped
to you. Avoid the typical grocery store ones-anytime but
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