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Pecan pie recipe
Posted on 12/20/22 at 10:24 am
Posted on 12/20/22 at 10:24 am
Whatcha got? My dad passed away just after Thanksgiving. He had ordered a few pounds of pecans with the intent of making a pecan pie for the holidays. Backstory- he fought esophageal cancer for several years and was recently told eat anything you want. Don’t worry about healthy eating. He just needed calories, which he wasn’t getting because eating was hard.
I want to make the best damn pecan pie anyone has ever had in his memory. He didn’t have a particular recipe he was planning to use as far as I know or can tell.
So ladies and gentlemen of the food board- I am turning to you. If anyone has a good recipe it will be this group.
I want to make the best damn pecan pie anyone has ever had in his memory. He didn’t have a particular recipe he was planning to use as far as I know or can tell.
So ladies and gentlemen of the food board- I am turning to you. If anyone has a good recipe it will be this group.
Posted on 12/20/22 at 10:32 am to Wiseguy
Posted on 12/20/22 at 11:09 am to Wiseguy
Haven’t tried it yet. I believe it’s from Mr. Bs
PECAN CRUSTED PIE
Our crust makes this pecan pie special. Seasoning is important, so we season our pie crusts with cinnamon and nutmeg. The crust will be a little darker than most.
FOR PIE DOUGH:
* 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened
* 1/4 cup sugar
* 1 large egg
* 1 3/4 cups all-purpose flour
* 1/2 tablespoon cinnamon
* 1/4 teaspoon nutmeg
* 1/8 teaspoon baking powder
FOR FILLING:
* 3/4 cup sugar
* 1/2 cup dark corn syrup
* 6 tablespoons unsalted butter, melted
* 3 large eggs
* 1 teaspoon vanilla
* pinch salt
* 1 1/2 cups coarsely chopped pecans
* Mr. B’s vanilla ice cream (see recipe, page 000) as accompaniment
Make pie dough: In a large bowl with an electric mixer beat together butter and sugar until pale, about 3 minutes. Beat in egg until just combined. In another bowl combine flour, cinnamon, nutmeg, and baking powder and gradually fold into sugar mixture until incorporated. The dough should look rough, not smooth. Press dough into a round flat disk and wrap tightly in plastic. Chill for at least 30 minutes, preferably 2 hours.
Remove dough from refrigerator and let stand at room temperature 30 minutes. On a floured work surface roll dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to 3/4 inch all around.
Preheat oven to 275 degrees.
Make filling: In a large bowl whisk together sugar, dark corn syrup, butter, eggs, vanilla, and salt.
Place pecans in the pie plate and pour filling over them. Stir pecans and filling, being careful not to poke crust. Bake pie until edges are firm and center seems set but quivery when the pan is nudged, about 1 1/2 hours. Serve warm with vanilla ice cream.
PECAN CRUSTED PIE
Our crust makes this pecan pie special. Seasoning is important, so we season our pie crusts with cinnamon and nutmeg. The crust will be a little darker than most.
FOR PIE DOUGH:
* 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened
* 1/4 cup sugar
* 1 large egg
* 1 3/4 cups all-purpose flour
* 1/2 tablespoon cinnamon
* 1/4 teaspoon nutmeg
* 1/8 teaspoon baking powder
FOR FILLING:
* 3/4 cup sugar
* 1/2 cup dark corn syrup
* 6 tablespoons unsalted butter, melted
* 3 large eggs
* 1 teaspoon vanilla
* pinch salt
* 1 1/2 cups coarsely chopped pecans
* Mr. B’s vanilla ice cream (see recipe, page 000) as accompaniment
Make pie dough: In a large bowl with an electric mixer beat together butter and sugar until pale, about 3 minutes. Beat in egg until just combined. In another bowl combine flour, cinnamon, nutmeg, and baking powder and gradually fold into sugar mixture until incorporated. The dough should look rough, not smooth. Press dough into a round flat disk and wrap tightly in plastic. Chill for at least 30 minutes, preferably 2 hours.
Remove dough from refrigerator and let stand at room temperature 30 minutes. On a floured work surface roll dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to 3/4 inch all around.
Preheat oven to 275 degrees.
Make filling: In a large bowl whisk together sugar, dark corn syrup, butter, eggs, vanilla, and salt.
Place pecans in the pie plate and pour filling over them. Stir pecans and filling, being careful not to poke crust. Bake pie until edges are firm and center seems set but quivery when the pan is nudged, about 1 1/2 hours. Serve warm with vanilla ice cream.
Posted on 12/20/22 at 11:28 am to Wiseguy
I used this crust for the first time this year, and I think it was the best one I've ever made
I followed the recipe on the back of the Karo Syrup bottle.
I followed the recipe on the back of the Karo Syrup bottle.
Posted on 12/20/22 at 11:36 am to cssamerican
Mr. B's pecan pie is outstanding.
Posted on 12/20/22 at 11:49 am to Wiseguy
The recipe on a Karo bottle is about as good as you’ll find, I’ve made a bunch of pecan pies and used a few recipes but usually come back to this one because it always works well. I use the dark Karo and I add 2 tablespoons of flour to the mixture to thicken the filling a little.
Posted on 12/20/22 at 12:05 pm to HighlyFavoredTiger
Thanks for the responses. I may go with the classic karo recipe.
Posted on 12/20/22 at 1:03 pm to Wiseguy
Pecan Pie (MD'S Mom’s Pecan Pie)
Cooked in a shallow ready made pie crust from the freezer section of grocery
Need
1/4 Stick – Unsalted Butter at room temperature
1 Cup – Sugar
2 - Eggs
Pinch - Salt
1 Tablespoon – Jelly (plum works best)
1 Tablespoon – Self Rising Flour
1 Tablespoon - Water
1 Teaspoon - Vanilla
1 Cup - Chopped Pecan pieces
Frozen shallow dish pie crust
Directions
Mix butter, sugar, eggs, salt, jelly, flour and water in a bowl.
Add vanilla and mix.
Add chopped pecans and mix
Pour into pie shell.
Bake at 350 degrees until firm (about 20 min).
***********************
Pecan Tasseys – MD's Wife's Pecan Tasseys
Use ready made Pillsbury dough boy pie crust and small “bite size” muffin pans
Need
1/4 Stick – Unsalted Butter at room temperature
1 Cup – Sugar or you may use “Splenda”
2 – Egg beaters
Pinch - Salt
1 Tablespoon – Jelly (plum works best). May use “no sugar added” jelly.
1 Tablespoon – Self Rising Flour
1 Tablespoon - Water
1 Teaspoon - Vanilla
1 Cup - Chopped Pecan pieces
2 Pie crusts
Directions
Mix butter, sugar, eggs, salt, jelly, flour and water in a bowl. Add vanilla and chopped pecans and mix until blended.
Cut pie crust into 2 inch circles and press each mini-crust into a muffin depression.
Add about 2 tablespoons of filling to each crust lined muffin shell. Fill each crust about 2/3rds full. Bake at 350 degrees until firm (about 20 min).
MD's Pie crust:
Need
2 sticks (cold) unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3-5 T ice water
Directions
Cut the 2 sticks of butter into small pieces and place in the freezer while you prep the flour salt and sugar. The colder the butter, the better your crust will be. Place the flour, salt and sugar in a food processor and pulse to combine. Then begin adding the cold butter to the flour blend and pulse the food processor until mixture forms small crumbs. This should only take a few pulses, about 15 seconds. You can cut the butter in by hand if you do not have a food processor.
Add 3 Tablespoons of (cold) ice water to the mixture and pulse until dough comes together in a ball. The dough should hold together when you pinch it between your fingers. Remove the dough from the processor and shape it into a ball. Do not work the dough too much – less manipulation of the dough is better.
Divide the dough into two balls and form each into a a small round flat disc. Wrap each disk in plastic wrap and refrigerate for at least one hour to allow the dough to rest and grow cold again.
If you take care to not overwork your dough, this will make a nice crust.
Most pie recipes also work very well with a ready-made crust from the Grocery.
Cooked in a shallow ready made pie crust from the freezer section of grocery
Need
1/4 Stick – Unsalted Butter at room temperature
1 Cup – Sugar
2 - Eggs
Pinch - Salt
1 Tablespoon – Jelly (plum works best)
1 Tablespoon – Self Rising Flour
1 Tablespoon - Water
1 Teaspoon - Vanilla
1 Cup - Chopped Pecan pieces
Frozen shallow dish pie crust
Directions
Mix butter, sugar, eggs, salt, jelly, flour and water in a bowl.
Add vanilla and mix.
Add chopped pecans and mix
Pour into pie shell.
Bake at 350 degrees until firm (about 20 min).
***********************
Pecan Tasseys – MD's Wife's Pecan Tasseys
Use ready made Pillsbury dough boy pie crust and small “bite size” muffin pans
Need
1/4 Stick – Unsalted Butter at room temperature
1 Cup – Sugar or you may use “Splenda”
2 – Egg beaters
Pinch - Salt
1 Tablespoon – Jelly (plum works best). May use “no sugar added” jelly.
1 Tablespoon – Self Rising Flour
1 Tablespoon - Water
1 Teaspoon - Vanilla
1 Cup - Chopped Pecan pieces
2 Pie crusts
Directions
Mix butter, sugar, eggs, salt, jelly, flour and water in a bowl. Add vanilla and chopped pecans and mix until blended.
Cut pie crust into 2 inch circles and press each mini-crust into a muffin depression.
Add about 2 tablespoons of filling to each crust lined muffin shell. Fill each crust about 2/3rds full. Bake at 350 degrees until firm (about 20 min).
MD's Pie crust:
Need
2 sticks (cold) unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3-5 T ice water
Directions
Cut the 2 sticks of butter into small pieces and place in the freezer while you prep the flour salt and sugar. The colder the butter, the better your crust will be. Place the flour, salt and sugar in a food processor and pulse to combine. Then begin adding the cold butter to the flour blend and pulse the food processor until mixture forms small crumbs. This should only take a few pulses, about 15 seconds. You can cut the butter in by hand if you do not have a food processor.
Add 3 Tablespoons of (cold) ice water to the mixture and pulse until dough comes together in a ball. The dough should hold together when you pinch it between your fingers. Remove the dough from the processor and shape it into a ball. Do not work the dough too much – less manipulation of the dough is better.
Divide the dough into two balls and form each into a a small round flat disc. Wrap each disk in plastic wrap and refrigerate for at least one hour to allow the dough to rest and grow cold again.
If you take care to not overwork your dough, this will make a nice crust.
Most pie recipes also work very well with a ready-made crust from the Grocery.
Posted on 12/20/22 at 1:09 pm to Wiseguy
I’m sorry for your loss. I hope you find just the right recipe for the perfect pie. Your journey to find it will honor him.
Posted on 12/20/22 at 1:52 pm to MeridianDog
Merry Christmas mon ami so happy to see you back posting!
Posted on 12/20/22 at 1:57 pm to Wiseguy
I use the Karo recipe but I sub in Steen's Southern Made for the Karo and I add a shot of bourbon.
Posted on 12/20/22 at 4:19 pm to tsunami11
Merry Christmas to you also.
Posted on 12/20/22 at 5:08 pm to Wiseguy
quote:
I want to make the best damn pecan pie anyone has ever had in his memory
I am so sorry for your loss. Hope that pie is so good he can smell it from heaven.
Posted on 12/20/22 at 5:41 pm to Wiseguy
This year I did a little something different and used maple syrup and coconut sugar. Preheat oven to 350. I use one cup maple syrup, one cup coconut sugar, three eggs, beaten, two tablespoons melted butter, one teaspoon Kahlua instead of vanilla and approximately two cups of pecans. Mix the first ingredients together then, after doing so, add the pecans (I prefer whole pecan halves). Pour into a 9 inch deep dish pie crust and bake for 65 minutes. I bake the pie on a foil covered cookie sheet in case there’s some spillage on the center rack of the oven. Pie is done once a knife is inserted into the middle and comes out clean. Cool on a wire rack. I’ve made two and they were good!
This post was edited on 12/20/22 at 5:53 pm
Posted on 12/20/22 at 5:46 pm to HighlyFavoredTiger
quote:
The recipe on a Karo bottle is about as good as you’ll find
Yep, but I use a more pecans than it calls for ( >2 cups instead of 1.5 cups) and sometimes add ~3 tablespoons of bourbon to the mix
Posted on 12/20/22 at 8:31 pm to Wiseguy
Follow the recipe on the back of a jar of Golden Eagle syrup, but only add half the sugar.
Golden Eagle pecan pie recipe
Golden Eagle pecan pie recipe
Posted on 12/21/22 at 6:06 am to Wiseguy
Have you considered a cheesecake pecan pie?
Just Google it, those things are damn good especially a maple bourbon cheesecake pecan pie!!!
Just Google it, those things are damn good especially a maple bourbon cheesecake pecan pie!!!
Posted on 12/21/22 at 10:05 am to heypaul
Go online and see if you can find the Camellia Grill recipe.
Really good !!!
Really good !!!
Posted on 12/21/22 at 10:24 am to MeridianDog
quote:
Pecan Tasseys – MD's Wife's Pecan Tasseys
Use ready made Pillsbury dough boy pie crust and small “bite size” muffin pans
well i found what im making for christmas this year. Wow.
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