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Started By
Message
Who has the best pecan pie recipe? (Spin-off)
Posted on 11/13/20 at 7:54 pm
Posted on 11/13/20 at 7:54 pm
I like one with a thick custard and pecans on top, have not found that perfect recipe yet though, please share yours
4
Posted on 11/13/20 at 7:56 pm to Tigerpaw123
quote:
I like one with a thick custard and pecans on top
that's the way to go.
Posted on 11/13/20 at 8:24 pm to Tigerpaw123
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).
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).
Posted on 11/13/20 at 8:51 pm to MeridianDog
The best one I have had was made with the recipe off the back of the syrup bottle -- except with 1/2 the sugar. Use good pecans too.
Most pecan pies are too sweet.
Most pecan pies are too sweet.
Posted on 11/13/20 at 10:19 pm to Tigerpaw123
Google Brightsen's recipe. fantastic pie.
Posted on 11/13/20 at 10:33 pm to MeridianDog
The Wife's Pecan Tasseys
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 – (equivalents) Egg beaters, or 2 eggs
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).
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 – (equivalents) Egg beaters, or 2 eggs
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).
This post was edited on 11/14/20 at 7:17 am
Posted on 11/14/20 at 6:24 am to MeridianDog
The Wife's Pecan Tasseys
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, Those look great - for the egg beaters = 2 (?) I'm guessing TBL but I want to make sure b/c I'm going to try to make these - TY
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, Those look great - for the egg beaters = 2 (?) I'm guessing TBL but I want to make sure b/c I'm going to try to make these - TY
This post was edited on 11/14/20 at 6:52 am
Posted on 11/14/20 at 7:11 am to Moe Betta
2 egg beaters?
There is a conversion on the carton, indicating how much egg beaters equals an egg.
By the way, you can use 2 regular eggs, and I did change the recipe to say that, but you will find the egg beater product gives a different crunchier crust on the tassie.
Did I say I can eat about a hundred of these? Well, I can.
They can be made in whatever sized cutter and baking tin you have. What I show is what we do. Thinnish and bite sized works well for us.
There is a conversion on the carton, indicating how much egg beaters equals an egg.
By the way, you can use 2 regular eggs, and I did change the recipe to say that, but you will find the egg beater product gives a different crunchier crust on the tassie.
Did I say I can eat about a hundred of these? Well, I can.
They can be made in whatever sized cutter and baking tin you have. What I show is what we do. Thinnish and bite sized works well for us.
This post was edited on 11/14/20 at 7:18 am
Posted on 11/14/20 at 8:01 am to SpotCheckBilly
quote:
The best one I have had was made with the recipe off the back of the syrup bottle -- except with 1/2 the sugar. Use good pecans too.
that’s what we do, the karo syrup recipe on the bottle with less sugar.
bergeron pecans
Posted on 11/14/20 at 8:11 am to Tigerpaw123
no matter how many times i've tried homemade pecan pies, no one ever makes one better than a frozen Marie Callender.
Posted on 11/14/20 at 8:14 am to oldcharlie8
quote:
, no one ever makes one better than a frozen Marie Callender.
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