Your favorite Pecan Pie recipe?
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Anonymous
| Derby Pie (pecan with lots of chocolate and some bourbon). |
Anonymous
| Nyt Bourbon pecan pie |
Anonymous
With pecan pie, you have to check often to see of done. When shaken, the middle should move just a little. You can look on YouTube for video of what it looks like. |
Anonymous
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This is the pie crust recipe my grandmother always used, and that my mom (now in her 80s) and I use as well.
https://www.midcenturymenu.com/recipe/stir-n-roll-pie-crust/ I remember her cookbook with an oil stained newspaper clipping of the recipe. I now have it in a note saved in my phone and in google drive, just in case. Never know when you’ll need to whip up a pie! It’s pretty foolproof as long as the milk skis cold and you don’t get it too warm when you’re rolling it. If it get a little warm, let it cool slightly before pre-baking it for the filling so it doesn’t slide down the sides. I’ve found all the measurements to be pretty forgiving. Pecan pie is my husbands fav and I’ll be trying the NYT recipe with my grandmothers stir and roll pastry crust this year. Happy Thanksgiving! |
Anonymous
| I have nothing to contribute, but I will be watching this thread as ~20 years ago, I went to Thanksgiving with my boyfriend at the time. His aunt brought a chocolate pecan pie, which was divine. It was a dark chocolate, which kind of took away some of the stickiness of the typical pecan pie filler which is the thing I like the least in pecan pie. We broke up before I ever got the recipe. So if someone here post a chocolate pecan pie recipe, you better believe I will be trying it. |
Anonymous
| We make a plain and a chocolate pecan pie every Thanksgiving (half the family wants chocolate, half wants a pure pecan pie). Just add half a bag of choc chips to any of the above pecan pie recipes before you put the filling in the pie shell and you have a chocolate pecan pie. Yes, it's that simple |
Anonymous
| I use Lyle’s golden syrup instead of corn syrup. You can get it on amazon. It makes a big difference! |
Anonymous
I love this. My mom's was chicken and dumplings. I have never been able to duplicate it, and the one place I found that tasted the same is 3 states away. I hope you find your pie recipe! |
Anonymous
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This recipe from David Rosengarten in Food Network’s early days has become a family tradition for us. I recommend pairing the pecan pie with tawny port—my favorite wine pairing ever. https://www.foodnetwork.com/recipes/pecan-pie-recipe10-1920879.amp
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Anonymous
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Saw this reading his column during covid
https://www.science.org/content/blog-post/holiday-organic-synthesis-chocolate-pecan-pie |
Anonymous
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OP with a pecan pie update.
First of all, heartfelt thanks to you all for recipes and advice. I ended up using the America’s Test Kitchen pie crust recipe and the Pioneer Woman filling recipe. And my pie wasn’t perfect, but it was fantastic tasting. I have the confidence to make more pies now, and who knows—maybe one day mine will be as good as my mom’s! Thanks again. So much!! |
Anonymous
| Glad to hear it, OP. I’m so jealous, as I love pecan pie (straight, thank you, no chocolate needed), but have a nut allergy at my Thanksgiving table so it is always out of the question. All these recipes have me salivating! |
Anonymous
I made this, added some dark chocolate chips before baking (and more pecans than the recipe calls for per the comments), and it was fantastic. People who have been happily eating my Karo syrup pecan pie for years raved about it. And, I like that it's made with honey and maple syrup rather than corn syrup. Thank you for posting! |
Anonymous
| I posted the anytime recipe and I'm so glad it was a hit. Now on to Christmas and my grandmother's Swedish meatballs... |
Anonymous
| NYTimes... |