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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.
8
Posted on 11/25/14 at 12:19 pm to KosmoCramer
Needs steens.
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 1:39 pm to KosmoCramer
Meh
Posted on 11/25/14 at 1:41 pm to Gris Gris
quote:
hot buttered pecan pie.
<- @gmail
It will be our secret.
Posted on 11/25/14 at 1:43 pm to Btrtigerfan
CosmoKramerOSU @ gmail when you get it, I won't tell anyone either.
Posted on 11/25/14 at 1:46 pm to Burt Reynolds
quote:
Meh
Care to add advice?
To those that responded, does the rum/bourbon make that much of a difference?
Posted on 11/25/14 at 2:19 pm to Btrtigerfan
I can't find my book, but I thought it was posted here before. Haven't found it and didn't find it via google yet.
Posted on 11/25/14 at 2:27 pm to Gris Gris
Do you remember what they used to bind it?
Posted on 11/25/14 at 2:34 pm to KosmoCramer
My niece made it from my book. The crust is different and delicious. I remember it having cinnamon and nutmeg and sugar with lots of butter.
The filling had eggs and dark karo syrup.
The filling had eggs and dark karo syrup.
Posted on 11/25/14 at 2:53 pm to Gris Gris
quote:
I remember it having cinnamon and nutmeg and sugar with lots of butter. The filling had eggs and dark karo syrup.
I like all of that stuff.
Posted on 11/25/14 at 3:00 pm to Btrtigerfan
Alton Brown makes spiced pecans to use in his pecan pie:
Spiced Pecans:
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons packed dark brown sugar
Line a half sheet pan with parchment paper and set aside.
Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.
I think I'll do that. Not sure the best plan for the syrup.
Spiced Pecans:
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons packed dark brown sugar
Line a half sheet pan with parchment paper and set aside.
Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.
I think I'll do that. Not sure the best plan for the syrup.
Posted on 11/25/14 at 4:20 pm to Gris Gris
Thanks to Amazon Prime's book preview feature, this is very similar to the pie that was previously mentioned.
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
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
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 1/4 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. Be 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.
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 5:06 pm to KosmoCramer
Sounds OK to me...
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
Posted on 11/25/14 at 9:05 pm to MeridianDog
No offense intended 
Yours was the only pecan pie thread I could find
Yours was the only pecan pie thread I could find
Posted on 11/25/14 at 9:09 pm to KosmoCramer
quote:
No offense intended
None taken. Poverty is a part of my internet persona.
My net worth is actually in excess of $1.79.
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