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Who can give me a lesson in Pecan Pie 101?
- Thread starter juliebug
- Start date
melissa-dallas
Well-known member
I like "no syrup" ones and have never had one not set
Here is one that the filling looks very like my recipe:
NO - "SYRUP" PECAN PIE
Printed from COOKS.COM
4 lg. eggs
1 1/2 c. light brown sugar
1 tsp. vanilla
Pinch of salt
5 tbsp. unsalted butter, melted
1 c. pecan halves
Make pie crust first (below). Heat oven to 350 degrees.
Whisk eggs and brown sugar in medium bowl until completely blended and free of lumps, whisk in vanilla, salt and 4 tablespoons of the melted butter until well blended, about 1 minute.
Pour mixture into pie crust. Place pecans in circles on top and bake 50 minutes or until sharp knife inserted in center comes out clean, but slightly oily. Cool pie on wire rack for 20 minutes. Brush top with remaining 1 tablespoon melted butter. Serve hot or cold.
9 INCH PIE CRUST:
1 1/2 c. all-purpose flour
1 tbsp. sugar (opt.)
1/2 tsp. salt
6 tbsp. unsalted butter, cold
2 tbsp. lard, cold, or Crisco
3 to 4 tbsp. cold water
Blend together until mixture resembles small peas. Roll into ball, flatten slightly, chill wrapped in plastic or foil for 20 minutes. Then roll out and put in pie dish.
NOTE: If you have a favorite biscuit, doughnut or pie crust recipe using butter or other shortening and you wish to convert it to lard, remember this rule of thumb: use 4/5 as much lard as butter, use only 3/4 as much lard as solid vegetable shortening. Count the calories saved as another plus for lard. Spend those calories on your second piece of pie.
NOTE TOO: This pie does not have syrup in it. Also you can use part white sugar if desired like - 1 cup white and 1/2 cup brown sugar. Crust can be used as a baked shell, too. Great to take to Bluegrass Festivals. Make ahead and freeze.
Here is one that the filling looks very like my recipe:
NO - "SYRUP" PECAN PIE
Printed from COOKS.COM
4 lg. eggs
1 1/2 c. light brown sugar
1 tsp. vanilla
Pinch of salt
5 tbsp. unsalted butter, melted
1 c. pecan halves
Make pie crust first (below). Heat oven to 350 degrees.
Whisk eggs and brown sugar in medium bowl until completely blended and free of lumps, whisk in vanilla, salt and 4 tablespoons of the melted butter until well blended, about 1 minute.
Pour mixture into pie crust. Place pecans in circles on top and bake 50 minutes or until sharp knife inserted in center comes out clean, but slightly oily. Cool pie on wire rack for 20 minutes. Brush top with remaining 1 tablespoon melted butter. Serve hot or cold.
9 INCH PIE CRUST:
1 1/2 c. all-purpose flour
1 tbsp. sugar (opt.)
1/2 tsp. salt
6 tbsp. unsalted butter, cold
2 tbsp. lard, cold, or Crisco
3 to 4 tbsp. cold water
Blend together until mixture resembles small peas. Roll into ball, flatten slightly, chill wrapped in plastic or foil for 20 minutes. Then roll out and put in pie dish.
NOTE: If you have a favorite biscuit, doughnut or pie crust recipe using butter or other shortening and you wish to convert it to lard, remember this rule of thumb: use 4/5 as much lard as butter, use only 3/4 as much lard as solid vegetable shortening. Count the calories saved as another plus for lard. Spend those calories on your second piece of pie.
NOTE TOO: This pie does not have syrup in it. Also you can use part white sugar if desired like - 1 cup white and 1/2 cup brown sugar. Crust can be used as a baked shell, too. Great to take to Bluegrass Festivals. Make ahead and freeze.
REC: Pecan Pie - here is our family favorite, good old southern pecan pie, amended thru the years
Simple and fabulous - more pecans that most recipes, which I like better:
Pecan Pie from Mom and Patty
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
Mix together all except pecans until well blended. Stir in pecans. Put a 9” unbaked pie crust on a pizza pan or baking sheet (to catch spills) and 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.
Simple and fabulous - more pecans that most recipes, which I like better:
Pecan Pie from Mom and Patty
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
Mix together all except pecans until well blended. Stir in pecans. Put a 9” unbaked pie crust on a pizza pan or baking sheet (to catch spills) and 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.
amanda_pennsylvania
Well-known member
Me, too. My mom made it for years.