Your favorite Pecan Pie recipe?
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
|
I make one pie once a year, and it shows.
I’m not great with pastry, and the filling never quite gels. I would really like to please certain family members with a great pecan pie this year: which recipe do you use that is pretty foolproof? |
Anonymous
|
Honestly, just buy one. Or at least the filling.
I made pecan pies from scratch for years and it was a lot of mess and steps for something that WF does decently. Eventually, I settled on a jarred filling to which I added bourbon. I like TJ’s crusts. Huge hit. |
Anonymous
| You can just add some cornstarch when mixing the filling. |
Anonymous
| I’m not always a fan, but the Pioneer Woman has a great pecan pie recipe. It calls for chopped (or chopping your own whole) pecans, and it makes such a difference. The pecans “float” the the top and make an amazing crust, and the texture is reminiscent of a crepe brûlée in that you get through the crunch and there is a rich gel below. It’s really good. |
Anonymous
|
I never like pecan pie until I found this recipe. It has "more pecans, less goo" and no corn syrup. Its now one of my favorite desserts and it doesn't even have chocolate!!
https://cooking.nytimes.com/recipes/1022734-maple-honey-pecan-pie?unlocked_article_code=1.xU8.Aeac.lbXIP84mfNWh&smid=share-url |
Anonymous
| Liked ... |
Anonymous
| The American test kitchen pecan pie recipe is the best - I use store bought crust tho because honestly I don’t really tell the difference and it’s a huge time saver. |
Anonymous
| I love pecan pies but not the store bought kinds |
Anonymous
|
OP here. Making a pie matters to me because my mother made excellent pies, and I wish I’d spent time with her learning her secrets.
I guess I want to honor her memory in this one goofy way AND please family members who love pecan pie. Thanks for those suggestions—I’ll get researchin’. |
Anonymous
I have made the one on the Karo syrup bottle for decades, but am willing to give this a try this year and will report back. FYI, add a handful of choc chips before putting the mixture in the pie crust to make your pie even better |
Anonymous
|
My best pecan pie is a pecan bar. My cousin who absolutely insists on pecan pie for Thanksgiving is sold on it, and I make extra for him to take with him.
https://www.joyofbaking.com/barsandsquares/PecanSquares.html The Golden Syrup is key. Do not sub it with corn syrup. |
Anonymous
|
Tasting History has an old school recipe that is less sweet. I think most pecan pie is too sweet personally
https://www.tastinghistory.com/recipes/pecanpie |
Anonymous
|
Ours is pretty much this except years ago Karo had a green label medium corn syrup we used. This uses light and adds brown sugar for darkness.
https://houseofnasheats.com/classic-southern-pecan-pie/ |
Anonymous
|
My favorite is the one that just came out of the oven.
Pie crust that’s been refrigerated is not worth it. |
Anonymous
|
My family recipe:
Blender Pecan pie Place the following ingredients in a blender: 2 eggs 2/3 cup sugar ½ tsp salt 2 Tbl. melted butter ½ cup Caro syrup 1 tsp. vanilla 1 cup pecans Blend until thoroughly mixed up and light in color. Pour into pie shell. Sprinkle an additional 1 cup raw pecans (more if you prefer) on top. (Optional—beat an egg and brush along the exposed raw crust for a pretty shine) Bake in 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake another 30 minutes. Note: Keep an eye on the crust. If it starts to burn, lay a piece of foil flat (not secured) on top towards the end. |