Pecan Pie recipe

My mom was given a bunch of pecans and she wants to make a pie. The only recipe I tried didn't turn out. We need a tried and true recipe if anyone has one.

To stay on topic, I'm making my husband a quilt. It's the first one I've made him, but not the first time I've sewn for him :) This is the first quilt I've made in two years. Been ho hum about sewing over that time. I've only been mending. I feel good about this though and have bought even more fabric to add to my "To Do" list.

Reply to
Mary O'Neill
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Tried and true for a first time pecan pie? I would recommend buying a bottle of Karo syrup and using the recipe on the label. I prefer using dark, other people prefer the light.

If you manage to find a bottle without the recipe, here it is:

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NightMist

Reply to
NightMist

Here's the one I've used for years and it always gets rave reviews:

3 egg lightly beaten with fork or whisk 3/4 dark corn syrup 3/4 cup sugar 1/4 teaspoon salt 2 1/2 teaspoons vanilla 1 cup pecans 1 unbaked 9 inch pie shell 3 tablespoons melted butter

Combine eggs and corn syrup, mix well. Add sugar, salt, and vanilla and stir well. Let stand 5 minutes. Meanwhile spread pecans evenly on bottom of pie shell. Stir melted butter into syrup mixture and pour over the pecans, covering each one. The pecans will rise to the top. Bake at 375 degrees for 40-45 minutes until center is firm.

I've never had this recipe fail. It's delicious! Donna

Reply to
dealer83

Reply to
Polly Esther

Thank you NightMist. I'll pass this on to my mom and save it for me in the future!

Mary O'Neill

Reply to
Mary O'Neill

Thank you Polly for the added suggestions. I'll pass these on to mom too and save them for me! My first and only pecan pie was edible with a spoon :)

Mary O'Neill

Polly Esther wrote:

Reply to
Mary O'Neill

Thank you Donna. These are the recipes that I often look for, tried and true. I'll pass this along to my mom too. Let her decide which she wants to try. I'll stash this one away with the others too.

Mary O'Neill

Reply to
Mary O'Neill

This is our favorite. It's from Cooks Illustrated magazine. Unfortunately, there site requires a fee to see the recipe. But, someone posted a very abbreviated version online

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You want to pre-bake the pie shell before starting that's why the recipe in step three says "warm" because the shell will be warm still by the time you pour in the filling.

If you like a pretty pie, you can certainly top the pie with whole pecans after pouring in the filling rather than having all the nuts chopped.

The heating of the filling is really the secret to a nicely jelled pie rather than one that runs all over your plate.

marcella

Reply to
Marcella Peek

Well! It appears that there's just nothing to be done but to have a pecan pie competition. Y'all come. We have 14 pecan trees and should be able to supply all who want to prove their skill. ( Actually, our annual pecan crop is about 4 pecans in really good years but we still have plenty ready for a pie contest.) Polly

Reply to
Polly Esther

Polly and all, my husband was asking me what I was doing when I was typing out my recipe. When I told him, he got this wistful look on his face, so I knew a pie was in the making. I went out to the kitchen and made one right then and there. We are lucky enough to get a big box of pecans every year from our daughter, who lives in the south. So...pecan pie was tonights dessert and I'm in a sugar comatose state. A pin would make me pop. It was luscious, firm, not runny, crunchy toasted pecans on top....now, aren't you all just ready to make one? Donna

Reply to
dealer83

Is there enough left to share? Polly (also with a wistful look)

"dealer83" Polly and all, my husband was asking me what I was doing when I was

Reply to
Polly Esther

Yes, I do, Donna!! What a good wife to do that for your husband. Going to make Brownie sundaes here! amy in SoCal

Reply to
amy in SoCal

That's funny! Last night I ate the last- very large- piece of pecan pie that I had made a few days ago. Yeppers, I ate the whole pie all by myself- and every single piece was knee deep in whipped cream, too! Starting tomorrow I'm on a strict diet. LOL

I foresee a LOT of salads in my future for the next month or so..... And no more pie crust for The HairyButt Gang, either.

Leslie & The Furbabies in MO.

Polly and all, my husband was asking me what I was doing when I was typing out my recipe. When I told him, he got this wistful look on his face, so I knew a pie was in the making. I went out to the kitchen and made one right then and there. We are lucky enough to get a big box of pecans every year from our daughter, who lives in the south. So...pecan pie was tonights dessert and I'm in a sugar comatose state. A pin would make me pop. It was luscious, firm, not runny, crunchy toasted pecans on top....now, aren't you all just ready to make one? Donna

Reply to
Leslie & The Furbabies in MO.

Polly and all....there's 5 pieces left, first come first served but, wear your snuggies and bring your snowshoes. About all there is to do in this frozen north is eat in the winter time. I do believe that's why hot dishes and pie are taken so seriously here! lol Donna

Reply to
dealer83

Well I'm not waiting for my mom to make her pie. I'm heading to the store to get my own pecans. We do not have snow or even rain, but our low temps have been lower than 35 for over 10 days now. Thanks for the recipes everyone!

Reply to
Mary O'Neill

In message , dealer83 writes

I will nip over. I have never tasted pecan pie and it was my 75th birthday yesterday. Hugs Shirley

Reply to
Shirley Shone

Have to tell about one of my first pecan pies. Grandparents lived in Arkansas and mailed us a box of pecans every year. I even used Grandmothers recipe. Pie looked lucious! Cut into it and the layers were: pecans on top, then crust, then filling! Never figured out how I did that, and it has never happened again. We ate it anyway and it was delicious. AB

Reply to
Anna Belle

Most recipes seem to need Karo syrup. But since I live in a Karo-free zone (Germany), I like this recipe. It has NEVER failed.

1 cup sugar (I sometimes use half and half brown and white) 2 beaten eggs 6 tablespoons butter 1/4 cup milk 1 cup pecans (I usually use about 1 1/2 cups) 1/2 cup raisins (definitely optional! But this is really good using dried cranberries or chopped candied ginger.)

Melt the butter in the milk. Spread nuts and fruit in the unbaked pie shell (see below). Beat sugar and eggs into the milk mixture and pour over the nuts/fruit. Bake at 350 for 40-45 minutes. cool before serving.

Pie crust:

6 tablespoons butter 1-2 tablespoons sugar (If you want to use this for e.g. a quiche, leave out the sugar and give it a pinch of salt instead.) 1 cup flour (Place a tablespoon of cornstarch in the bottom of the cup before measuring -makes a lighter pastry.) Cut these ingredients together (or use a food processor) until it resembles fine crumbs. Then add just enough cold water to hold it together. The dough shouldn't be sticky. The amount of water depends very much on humidity -sorry! But a spoonful is usually enough in my humid climate. Let the dough rest for half an hour before you roll it out.

Roberta in D

Reply to
Roberta

Reply to
Taria

Move over, you aren't alone. I can't EAT Pecans or Walnuts.

Butterfly (off for another Dr visit)

Reply to
Butterflywings

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