Anonymous
Post 01/06/2014 22:01     Subject: Problem with pecan pie
I always add one egg yolk to whatever the recipie calls for, never fails me.
Anonymous
Post 01/06/2014 21:52     Subject: Problem with pecan pie
eggs used to be larger. You have to add an extra to most pecan pie recipes now.
Anonymous
Post 01/06/2014 12:47     Subject: Re:Problem with pecan pie
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:I've never made a pecan pie but do bake chess pies often, which also need to sit out awhile before getting firm. Did yours firm up after awhile? I did find several sites with Ann Landers' recipe, and it does seem that some people had trouble with a runny filling. Most said to bake for 45 - 50 minutes, and all said to give it time to set. Also, are these the exact ingredients you used? I would think that using larger eggs would help it to be firmer as well.

1 cup white corn syrup
1 cup dark brown sugar
1/3 cup melted butter
1 cup shelled pecans
3 eggs
1 dash vanilla extract
1 pinch salt
1 (9-inch size) unbaked pie shell

Bake at 350 for 45 - 50 minutes


Please share your chess pie recipe!



Happy to share! I've had this recipe for such a long time and love it! Possibly the best cook in Tennessee gave it to my mom about 40 years ago, and it's never failed me. The person who shared the recipe was a home economics major, plus she was the kind of person who hosted large family dinners on Sundays. If you want any more dessert recipes or her wild rice/crumbled sausage recipe, just let me know!

Chess Pie

3 eggs, beaten
3/4 teaspoon vanilla (Not vanillin!)
1 tablespoon vinegar
1 stick butter, melted (I use the lightly salted)
1 1/2 cups sugar
1 tablespoon cornmeal

Beat above ingredients with an electric mixer. Pour into double boiler and heat (just enough to heat--not trying to cook it) over slow boiling water. Pour into unbaked pie shell and bake about 40 minutes at 350 degrees.
Cool thoroughly before cutting.



Correction on the vanilla--supposed to be 3/4 tablespoon vanilla
Anonymous
Post 01/06/2014 12:44     Subject: Re:Problem with pecan pie
Anonymous wrote:
Anonymous wrote:I've never made a pecan pie but do bake chess pies often, which also need to sit out awhile before getting firm. Did yours firm up after awhile? I did find several sites with Ann Landers' recipe, and it does seem that some people had trouble with a runny filling. Most said to bake for 45 - 50 minutes, and all said to give it time to set. Also, are these the exact ingredients you used? I would think that using larger eggs would help it to be firmer as well.

1 cup white corn syrup
1 cup dark brown sugar
1/3 cup melted butter
1 cup shelled pecans
3 eggs
1 dash vanilla extract
1 pinch salt
1 (9-inch size) unbaked pie shell

Bake at 350 for 45 - 50 minutes


Please share your chess pie recipe!



Happy to share! I've had this recipe for such a long time and love it! Possibly the best cook in Tennessee gave it to my mom about 40 years ago, and it's never failed me. The person who shared the recipe was a home economics major, plus she was the kind of person who hosted large family dinners on Sundays. If you want any more dessert recipes or her wild rice/crumbled sausage recipe, just let me know!

Chess Pie

3 eggs, beaten
3/4 teaspoon vanilla (Not vanillin!)
1 tablespoon vinegar
1 stick butter, melted (I use the lightly salted)
1 1/2 cups sugar
1 tablespoon cornmeal

Beat above ingredients with an electric mixer. Pour into double boiler and heat (just enough to heat--not trying to cook it) over slow boiling water. Pour into unbaked pie shell and bake about 40 minutes at 350 degrees.
Cool thoroughly before cutting.
Anonymous
Post 01/06/2014 11:28     Subject: Re:Problem with pecan pie
Anonymous wrote:I've never made a pecan pie but do bake chess pies often, which also need to sit out awhile before getting firm. Did yours firm up after awhile? I did find several sites with Ann Landers' recipe, and it does seem that some people had trouble with a runny filling. Most said to bake for 45 - 50 minutes, and all said to give it time to set. Also, are these the exact ingredients you used? I would think that using larger eggs would help it to be firmer as well.

1 cup white corn syrup
1 cup dark brown sugar
1/3 cup melted butter
1 cup shelled pecans
3 eggs
1 dash vanilla extract
1 pinch salt
1 (9-inch size) unbaked pie shell

Bake at 350 for 45 - 50 minutes


Please share your chess pie recipe!
Anonymous
Post 01/06/2014 11:26     Subject: Problem with pecan pie
I cook mine as long as I can so long as the nuts or crust don't burn -- generally I hour cook time.
Anonymous
Post 01/06/2014 11:10     Subject: Re:Problem with pecan pie
I've never made a pecan pie but do bake chess pies often, which also need to sit out awhile before getting firm. Did yours firm up after awhile? I did find several sites with Ann Landers' recipe, and it does seem that some people had trouble with a runny filling. Most said to bake for 45 - 50 minutes, and all said to give it time to set. Also, are these the exact ingredients you used? I would think that using larger eggs would help it to be firmer as well.

1 cup white corn syrup
1 cup dark brown sugar
1/3 cup melted butter
1 cup shelled pecans
3 eggs
1 dash vanilla extract
1 pinch salt
1 (9-inch size) unbaked pie shell

Bake at 350 for 45 - 50 minutes
Anonymous
Post 01/06/2014 10:43     Subject: Problem with pecan pie
I'm not sure what happened with your but I do know that when you take it out it still jiggles a bit, then you need to leave it to set for a few minutes.
Anonymous
Post 01/05/2014 21:32     Subject: Problem with pecan pie
Made pecan pie from an on line recipe from ann landers - I'd read about it over thanksgiving and it seemed super simple - 1 c corn syrup , 1 cup brown sugar, eggs, 1 tsp vanilla. 1/3 c butter... Bake at. 350 for 40 min. I baked for 55 min and it was totally liquidy. Put it back in for another 10 and it's still really mushy. Not holding up well at all. Why?