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ISO: ISO Pecan pie recipes. I just made my first one, and it was okay, but not out of this world. Anyone
- Thread starter traca
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Re: ISO Pecan pie recipes. I just made my first one, and it was okay, but not out of this world. Anyone
I love pecan pie . The best (in my opinion!) are from Cooks Ill. and David Rosengarten's recipe. The following is from C.I. but I'll have to dig up D.R. recipe and post later. They are both similar in that the filling is partially cooked on stove top before baking.
Pecan Pie, C.I.
Ingredients
Crust
1 1/4 cup (6 1/4 ounces) unbleached all-purpose flour, plus more for dusting work surface
1 tablespoon sugar
1/2 teaspoon table salt
3 tablespoons chilled solid vegetable shortening
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
4 - 5 tablespoons ice water
Filling
6 tablespoons unsalted butter, cut into 1-inch pieces
1 cup (7 ounces) packed dark brown sugar
1/2 teaspoon table salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
2 cups whole pecans (8 ounces), toasted and chopped into small pieces
Instructions
1. FOR THE CRUST: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.
2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. If dough does not come together, stir in remaining ice water, 1 teaspoon at a time, until it does. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.
3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge, (see illustration 1).
4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.
5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.
6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.
7. FOR THE FILLING: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
TO MAKE AHEAD: The pie can be stored at room temperature, wrapped tightly in foil, for up to 2 days. If you prefer to serve the pie warm, cool the pie thoroughly so that it sets completely, then rewarm it in a 250-degree oven for about 15 minutes.
I love pecan pie . The best (in my opinion!) are from Cooks Ill. and David Rosengarten's recipe. The following is from C.I. but I'll have to dig up D.R. recipe and post later. They are both similar in that the filling is partially cooked on stove top before baking.
Pecan Pie, C.I.
Ingredients
Crust
1 1/4 cup (6 1/4 ounces) unbleached all-purpose flour, plus more for dusting work surface
1 tablespoon sugar
1/2 teaspoon table salt
3 tablespoons chilled solid vegetable shortening
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
4 - 5 tablespoons ice water
Filling
6 tablespoons unsalted butter, cut into 1-inch pieces
1 cup (7 ounces) packed dark brown sugar
1/2 teaspoon table salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
2 cups whole pecans (8 ounces), toasted and chopped into small pieces
Instructions
1. FOR THE CRUST: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.
2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. If dough does not come together, stir in remaining ice water, 1 teaspoon at a time, until it does. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.
3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge, (see illustration 1).
4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.
5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.
6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.
7. FOR THE FILLING: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
TO MAKE AHEAD: The pie can be stored at room temperature, wrapped tightly in foil, for up to 2 days. If you prefer to serve the pie warm, cool the pie thoroughly so that it sets completely, then rewarm it in a 250-degree oven for about 15 minutes.
David Rosengarten's Pecan Pie
Pecan Pie
Adapted from: David Rosengarten's Taste: One Palate's Journey Through the World's Greatest Dishes
Yield: one 9-inch pie
One unbaked pie crust
6 T unsalted butter
1 c firmly packed dark brown sugar
1/2 teas salt
3 large eggs
3/4 c light corn syrup ( I use dark)
1 T vanilla
1 c finely ground pecans
1 1/4 c coarsely chopped pecans
Preheat oven to 400 F. Prick the bottom and sides of the pie shell with a fork and line the shell with some oiled aluminum foil (oiled side down). Add some pie weights (or rice or beans--at least an inch deep). Bake for 15 minutes. Remove the foil and weights and bake for an additional 10 minutes. Remove shell from the oven and lower the heat to 275F.
In the meantime, start the filling: In a metal bowl set over simmering water, melt the butter. Remove the bowl from the heat, and whisk in the sugar, salt, eggs (one at a time), corn syrup, and vanilla. Replace the bowl over the simmering water, and stir until the mixture is shiny and quite warm to the touch (about 130 degrees). Remove from the heat and stir in all of the pecans.
Pour the filling into the partially cooked pie shell and return to bake on a rack placed low in the oven. On the lowest rack, place a cookie sheet to catch any spills. Bake for 50-60 minutes, or until the center feels set but still slightly soft. Cool at least 4 hours. Serve with barely sweetened whipped cream
Pecan Pie
Adapted from: David Rosengarten's Taste: One Palate's Journey Through the World's Greatest Dishes
Yield: one 9-inch pie
One unbaked pie crust
6 T unsalted butter
1 c firmly packed dark brown sugar
1/2 teas salt
3 large eggs
3/4 c light corn syrup ( I use dark)
1 T vanilla
1 c finely ground pecans
1 1/4 c coarsely chopped pecans
Preheat oven to 400 F. Prick the bottom and sides of the pie shell with a fork and line the shell with some oiled aluminum foil (oiled side down). Add some pie weights (or rice or beans--at least an inch deep). Bake for 15 minutes. Remove the foil and weights and bake for an additional 10 minutes. Remove shell from the oven and lower the heat to 275F.
In the meantime, start the filling: In a metal bowl set over simmering water, melt the butter. Remove the bowl from the heat, and whisk in the sugar, salt, eggs (one at a time), corn syrup, and vanilla. Replace the bowl over the simmering water, and stir until the mixture is shiny and quite warm to the touch (about 130 degrees). Remove from the heat and stir in all of the pecans.
Pour the filling into the partially cooked pie shell and return to bake on a rack placed low in the oven. On the lowest rack, place a cookie sheet to catch any spills. Bake for 50-60 minutes, or until the center feels set but still slightly soft. Cool at least 4 hours. Serve with barely sweetened whipped cream
Yes, they ARE stunningly easy!! Our family recipe for 3
generations.
1 shallow pie crust, par baked
1/2C white sugar
1/2C Karo dark syrup
2 eggs
1 stick butter, melted
1tbs vanilla
1 C chopped pecans--lightly toast before chopping
Beat the eggs. Add sugar, Karo vanilla. Add melted butter.
Fold in the pecans.
Place in pie crust.
Bake @ 350*, 30-40 minutes unitil just set in the middle of the pie. don't over bake.
generations.
1 shallow pie crust, par baked
1/2C white sugar
1/2C Karo dark syrup
2 eggs
1 stick butter, melted
1tbs vanilla
1 C chopped pecans--lightly toast before chopping
Beat the eggs. Add sugar, Karo vanilla. Add melted butter.
Fold in the pecans.
Place in pie crust.
Bake @ 350*, 30-40 minutes unitil just set in the middle of the pie. don't over bake.
Traca, State Fair Winning Recipe - Dean Fearing Pick - Featured in Food & Wine Mag.
http://www.foodandwine.com/recipes/texas-state-fair-pecan-pie
http://www.foodandwine.com/recipes/texas-state-fair-pecan-pie
melissa-dallas
Well-known member
Traca, I have tried a pecan pie that had just a little bit of chocolate in the filling. . .
not really that chocolat-pecan pie of a "Derby" pie but just enough to balance that sweet-sweet of the regular pecan pies. Look up "Kayro pecan pie recipe" to find the "classi"c Karo syrup recipe.
As for looking at other recipes, ALL of the above recipes had more butter in the filling than the "classic" Karo recipe--the Karo recipe only calls for 2 tablespoons butter! In this case, butter is better and mo' buttah is mo' bettah, mo' likely than not. There is a ton in that Texas State Fair winner!
not really that chocolat-pecan pie of a "Derby" pie but just enough to balance that sweet-sweet of the regular pecan pies. Look up "Kayro pecan pie recipe" to find the "classi"c Karo syrup recipe.
As for looking at other recipes, ALL of the above recipes had more butter in the filling than the "classic" Karo recipe--the Karo recipe only calls for 2 tablespoons butter! In this case, butter is better and mo' buttah is mo' bettah, mo' likely than not. There is a ton in that Texas State Fair winner!
Ooh, good tip. I bet the one I used is from the Karo syrup. It has only 2 tbsp of butter. I did see
a recipe in my post-pecan pie research of a pecan pie that had a cup of raspberries. I wondered about that cutting the sweetness too. Can't decide if I would like it or not, but food for thought!
a recipe in my post-pecan pie research of a pecan pie that had a cup of raspberries. I wondered about that cutting the sweetness too. Can't decide if I would like it or not, but food for thought!
Our family recipe tweaked through the generations (note LOTS of pecans)
No other pecan pie recipe I've ever seen has ever used as many nuts as we do. We don't like them floating on the top - this has about a 50-50 nuts to filling ratio. Also, we swear by the dark karo and brown sugar combo:
Dart Family Pecan Pie
1/2 cup brown sugar, packed
1/2 tsp. salt
1 cup dark karo syrup
3 large or 4 medium eggs
4 tbl. melted butter
1 tsp. vanilla
2 cups pecans
Single pie crust, purchased or homemade
Mix together all except pecans until well blended. Stir in pecans. Fit crust into a 9" pie pan and put on a pizza pan or baking sheet (to catch spills); pour filling into it. Bake at 325 deg. for 50 minutes. Watch it for the last 15 minutes and put foil around the crust edges if they are getting too brown.
No other pecan pie recipe I've ever seen has ever used as many nuts as we do. We don't like them floating on the top - this has about a 50-50 nuts to filling ratio. Also, we swear by the dark karo and brown sugar combo:
Dart Family Pecan Pie
1/2 cup brown sugar, packed
1/2 tsp. salt
1 cup dark karo syrup
3 large or 4 medium eggs
4 tbl. melted butter
1 tsp. vanilla
2 cups pecans
Single pie crust, purchased or homemade
Mix together all except pecans until well blended. Stir in pecans. Fit crust into a 9" pie pan and put on a pizza pan or baking sheet (to catch spills); pour filling into it. Bake at 325 deg. for 50 minutes. Watch it for the last 15 minutes and put foil around the crust edges if they are getting too brown.
The Bourbon Pecan Pie was a hit!
I substituted rum b/c that's all I had on hand. The recipe neglected to say how long to bake it for. I ended up baking it for 45 minutes, then in the morning, realized it was still quite wet in the middle, so I threw it back in the oven. Total continuous baking time I'd suspect is about an hour. Mine was longer b/c of the interrupted baking time. Ah well. Live and learn. It was really good though. And I liked the rum. I'd do that again.
http://www.countryroadsmagazine.com/cuisine/recipes/desserts/bourbon-pecan-pie
I substituted rum b/c that's all I had on hand. The recipe neglected to say how long to bake it for. I ended up baking it for 45 minutes, then in the morning, realized it was still quite wet in the middle, so I threw it back in the oven. Total continuous baking time I'd suspect is about an hour. Mine was longer b/c of the interrupted baking time. Ah well. Live and learn. It was really good though. And I liked the rum. I'd do that again.
http://www.countryroadsmagazine.com/cuisine/recipes/desserts/bourbon-pecan-pie