I just made 1/7 of Chefsteps "Pecan Pie"

M

marilynfl

Moderator
Since I'm not a fan of pecan pie, I didn't want to waste 7 eggs testing a recipe for a friend who does love pecan pie. So, OF COURSE, ChefSteps would use a prime number of eggs that can't be reduced. Curse them. I started with one egg.

God Bless those guys, they give recipe measurements in grams/ounces, so everything got divided by 7.

What I really wanted to test was my oatmeal cookie as a crust. I had leftover dough and was portioning it out to freeze and thought: "huh..."

Ya. That's as philosophically deep as I got on that topic.

It certainly smells boozy. I didn't realize you put booze in pecan pie. Maybe that's why I've never liked it. This one is Wild Turkey'd Up!

1 egg

42 g Brown Sugar

64 g Corn Syrup (I used Lyle's Golden Syrup...THANK YOU, Hazel, Misplaced in Azizona. I hope you can see the ocean from wherever you're at)

1 small blob of vanilla paste

0.5 g salt

6.5 g booze

11 g butter

50 grams whole pecans

Crust: 3 scoops of raw oatmeal walnut cookie dough, enough to press into a 6" pan.

Bake 350 for 30 minutes. Interior should test to 200 F.

Video starts with a Pate Brisee crust. I used raw cookie dough. Haven't a clue if it worked. Too hot to test and too late in the evening for that much sugar. I also haven't a clue how I'm going to get this out of the 6" pan. I was going to use a 6" springform but was worried the base was too watery.

https://www.youtube.com/watch?v=uMQ8iJ4VIGk

 
I'm very sure she can and I have never had booze in my pecan pie.

Not to say I think it would be a bad thing mind you.

 
I think I would like booze with my pie too. . . Wild Turkey sounds good. . . .

or a good, single malt, smokey scotch. . .

 
It's not the traditional version, but burbon pee-can pie is a pretty standard recipe too.

I love pecan pie, the trick is to not get it too crazy sweet. I just realized I was going to say it needs to be like mom makes, but I don't have her recipe and I'm sure with her memory issues she doesn't know it anymore. smileys/frown.gif

 
To me that is an unappetizing pecan pie--just too too thick.

I make mine with either white or dark karo. Much loved by our family no matter which. Love pecan pie--but not for every day.
However, I do think that recipe would make two deep dish pecan pies that would be pretty good. I don't do grams so don't know how those measurements are similar to mine, but seem fairly close.

 
Flavor is good...not boozy at all, either in taste or smell. Concept was a bust for a pie, but

would work really well for a moist pecan bar. Would need a different oatmeal cookie base...mine has whole wheat and oat bran and just soaked up the filling to the point of dryness.

 
I love those videos! that pie looks so darn good!

Wish I could figure out an egg substitute so that I can make pecan pie again....

 
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