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Started By
Message
Pecan Pie!
Posted on 11/11/17 at 9:19 am
Posted on 11/11/17 at 9:19 am
Having an envie for some pecan pie.
Got to pick up some pecans today. I like the small pecans better than the big ones. I find they have more flavor.
4
Posted on 11/11/17 at 10:40 am to Cajunate
Great thread...would read again 
Posted on 11/11/17 at 12:55 pm to Cajunate
I know the feeling when that monkey jumps on your back.
I get it myself.
This probably won't help you much.
I get it myself.
This probably won't help you much.
Posted on 11/11/17 at 12:56 pm to MeridianDog
Recipe asap.
What's on the top?
What's on the top?
Posted on 11/11/17 at 1:17 pm to MeridianDog
Who downvotes beautiful pecan pie? Recipe plz
Posted on 11/11/17 at 2:30 pm to Cajunate
Us there a pic? I only see MD’s pics.
Posted on 11/11/17 at 2:51 pm to KosmoCramer
Kosmo
I posted the pie as a photo recipe a few minutes ago.
The top is the crusty browning of what is probably an egg custard (sugar, flour, butter and jelly - the non-pecan base of the pie) with pecan chips sticking through and slightly toasted.
I posted the pie as a photo recipe a few minutes ago.
The top is the crusty browning of what is probably an egg custard (sugar, flour, butter and jelly - the non-pecan base of the pie) with pecan chips sticking through and slightly toasted.
This post was edited on 11/11/17 at 2:53 pm
Posted on 11/11/17 at 4:03 pm to MeridianDog
MD, looked at your Mom's recipe in "your stuff"...please no disrespect, because you may be the best poster on this board, but your recipe calls for 1 tbl spoon jelly, but in the pic in bowl with other ingredients, to me it looks like more...just asking...thanks
Posted on 11/11/17 at 4:44 pm to cuyahoga tiger
Regarding the amount of plum jelly, I think the photo is deceiving. If you look at the size of the egg yolks, the jelly mass seems to be about the same size, which would be about a Tablespoon. At most I might have (sloppily) used 1 1/2 but I checked my written recipe, it says 1 Tablespoon.
2 Tablespoons of Jelly would not hurt, since what you get from the jelly is mostly fruit flavorings from the jelly and some pectin. The solidity (what solidity there is) of the pie probably comes from the eggs butter and flour coming together as an egg custard of sorts (with flour binder). The sweetness from the sugar and jelly. Flavor from pecan oils, plum flavor and vanilla flavor.
If I did the pie tonight, I would use 1 Tablespoon of jelly - preferably plum.
2 Tablespoons of Jelly would not hurt, since what you get from the jelly is mostly fruit flavorings from the jelly and some pectin. The solidity (what solidity there is) of the pie probably comes from the eggs butter and flour coming together as an egg custard of sorts (with flour binder). The sweetness from the sugar and jelly. Flavor from pecan oils, plum flavor and vanilla flavor.
If I did the pie tonight, I would use 1 Tablespoon of jelly - preferably plum.
Posted on 11/11/17 at 6:26 pm to MeridianDog
Thank you sir
Posted on 11/11/17 at 6:30 pm to Cajunate
quote:
Having an envie for some pecan pie.
Me too
Posted on 11/12/17 at 8:11 am to Martini
check out Frank Brightsens recipe, he uses chipped and whole pecans, its really good!
Posted on 11/12/17 at 8:55 am to Sailorjerry
Well, no pecan pie here yet! Started out just vacuuming the Sequoia yesterday morning then turned int cleaning the windows on to detailing the interior. Next cut the grass in the yard and cleaning up leaves. Got a wild hair to do an oil change on the Sequoia so I went and picked up necessities for that. Didn't get to do the change but by the time I got home I was worn out.
Still need to get some pecans. Haven't decided on making the crust or using pre-made yet. I make cheat. Lol.......
Posted on 11/12/17 at 8:55 am to MeridianDog
Great looking pie there! Now I definitely need one!
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