OT Pecan pie!!!

Just a warning. After decades of being very successful with pecan pies, I made pecan syrup last time. Same recipe. Only difference was it smelled just SO wonderful that it was cut while still hot. Alton Brown says let a pie, particularly a syrupy or fruit pie 'set' for at least 5 hours. You have been warned. Polly

"Leslie & The Furbabies in MO." I had a special request for a pecan pie for tomorrow. Now, I made ONE

Nope, store-bought won't do in this situation. I need to succeed with this durn pie! VBG (But thanks for the suggestion- if I fail twice more with this pie that will be the final, desperation move! Three strikes and 'you're OUT!', ya know?)

Leslie & The Furbabies in MO.

Well, gee, thanks, Polly. I shall heed your warning- BUT... does your fabulous recipe pre-cook the syrup before baking or not??? ;-)

Leslie & The Furbabies in Desperation, MO.

The recipe I use is straight out of the hand-me-down Betty Crocker cookbook. No pre-cooking. I do have to bake it for longer than the recipe states. Couldn't tell you by how much though. I usually just set the timer for the stated recipe requirements, test w/toothpicks and re-check every 5 min. Got a new oven last year that has a 'speed bake' feature - sort of convection cooking but not quite and that seemed to help w/several recipes this year. No one has complained about the pecan pie yet!

Good luck.

Kim in now soggy tundra-like NJ

Are you sure you baked it long enough? I probably overbake, but I want to make sure it's done. I've never made a pecan pie, but I make a "Derby Pie" that is basically the same as a pecan pie with the addition of a little bourbon and some chocolate chips. I don't precook and I've never had any problem with it being runny. Of course, it always has a good chance to cool as it usually has to travel a couple hours before it is eaten.

Julia > I had a special request for a pecan pie for tomorrow. Now, I made ONE

Look for a restaurant in the area that sells pecan pies. They're the very devil to make turn out right.

Sunny (for whom Christmas isn't Christmas without yams and Pecan Pie)

Pecan pie is my dad's favorite. Before I found my own copy of gramma's cookbook, I just used the recipe on the Karo syrup bottle. We prefer the dark Karo for the pie, you may prefer the light. That recipe has worked every time I have used it, regardless of whether I used dark or light. I'd be leery of the pre-cook recipe. I'd be afriad of turning it into stickjaw.

NightMist

I was just checking on my pecan pie while reading Leslie's message.

I always use the recipe on the Karo syrup bottle, as follows:

1 cup Karo syrup 3 eggs, slightly beaten 1 cup sugar 2 tbsp. butter or marg, melted 1 tsp. vanilla 1 1/4 cup pecans- I always use more, close to 2 cups 1 unbaked 9 inch pie shell.

Stir first five ingredients together, then mix in pecans. Pour into piecrust, bake in 350 degree oven for 50-55 minutes. I always start checking about 45 minutes, and jiggle it. When it doesn't jiggle so much, it is done. As someone else suggested, it must be thoroughy cooled before serving. I always make it the day before.

Heidi in Massachusetts

PS, we had an ice storm a couple of weeks ago, I can totally relate.

To test a pecan pie to see if it's done, just use a clean table knife and insert it half way between the center of the pie and the edge, if it comes out clean, the pie is done. And pecan pie is the best! At least here in Texas. Michelle

Thanks, Michelle. I've relied on the oven thermometer and the timer and obviously, that's not enough. Didn't see how checking with a straw would work. A table knife? Yes. Got it. Polly

Well, quilters, here's what happened- I used the Karo syrup recipe on the bottle with the light Karo syrup and no pre-cooking. It turned out great! The top layer of pecans is a bit 'crunchy' but not bad at all. (I went with baking a bit longer rather than chance a syrup-y pie.) The gooey sweet inner pie part is yummy!

Thanks for all the help, advice and recipes. I do appreciate it and so does the 'requester'!

Leslie & The Furbabies in MO.

Derby pie? Care to share this recipe?????

G> Are you sure you baked it long enough? I probably overbake, but I want

Here you go... The recipe came from a co-worker who was a Kentucky native; he used to bring this in around Kentucky Derby time. I had to give it another name when I submitted it for our church cook book, because "Derby Pie" is apparently a trademarked name.

Julia in MN

• Exported from MasterCook *

Nutty Chocolate Chip Pie ("Derby Pie") Servings : 8

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 1 pie shell -- unbaked 1 stick butter or margarine -- melted and cooled 1 cup sugar 1 cup corn syrup 4 eggs 1 tablespoon bourbon 1/2 cup semisweet chocolate chips 1 cup nuts -- chopped

Combine butter, sugar, corn syrup, eggs, and bourbon. Mix well. Stir in chocolate chips and nuts. Pour into unbaked pie shell. Bake at 350 for

45 minutes or till done.

- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 611 Calories; 33g Fat (46.6% calories from fat); 8g Protein; 77g Carbohydrate; 3g Dietary Fiber;

125mg Cholesterol; 344mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 6 Fat; 4 Other Carbohydrates.

NOTES : I use either walnuts or pecans. I usually use white corn syrup, though I have used the dark syrup. Results aren't much different.

- - - - - - - - - - - - - - - - - - -

G> Derby pie?

Well, thanks very much! It is waaayyy too rich for my blood, but I will save it to use for a potluck ;)

G> Here you go... The recipe came from a co-worker who was a Kentucky

I used my "old faithful" Dear Abby recipe, and it was terrific, I am curious to try to Karo syrup recipe next time though.

Nancy

I, too, use the Karo syrup recipe...have tried others, but that seems to be the best.

i love a good custard pie too..mmmmm..

Thanks for the "Derby" pie recipe!!!! gonna make that tomorrow...yummmo!

amy in CNY