pecan pie recipe ?

Food & Drink, Events and Entertainment
1
I've had a craving recently... but nevermind that for the moment and lets talk about my posted topic..

pecan pie

does anyone have a good recipe ? ( I know we've got a few U.S. of A southerners here )

I've found one that looked interesting.. with a bit of bittersweet chocolate in the pecan-syrup mix but before I embark on my first ever pecan pie I thought I ask the resident experts for their tried and trusted advice.

thanks all,

2
I've not made it myself, my father used to make it sometimes after he retired and started "playing" (his word, not mine) in the kitchen. He used a recipe he found on a package of Kraft caramels.

I believe this is the recipe he used:

1 (9 inch) frozen pie crusts , thawed 28 wrapped Kraft caramels 1⁄4 cup butter (no subs!) 1⁄4 cup water 3⁄4 cup sugar (can use 1/2 cup sugar) 3 large eggs 1 teaspoon vanilla 1⁄8; teaspoon salt 1 1⁄4 cups coarsley chopped pecans , toasted whipped cream Directions:

1

Flute edges of the thawed pie pastry as desired then prick bottom and sides with a fork. 2

Bake in a 400 degree oven for for about 6 minutes or until lightly browned. 3

Combine the caramels, butter and 1/4 cup water in a large saucepan over medium heat; cook stirring with wooden spoon constantly for about 6-7 minutes, or until the caramels and butter are melted, remove from heat. 4

In a bowl whisk together the sugar, eggs, vanilla and salt until blended; add to the caramel and mix until thoroughly combined. 5

Stir in the chopped pecans. 6

Pour into the prepared pie crust. 7

Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 20 minutes more (cover the pie crust edges to prevent overbrowning if necessary). 8

Cool and top with whipped cream or vanilla ice cream.

I think I've seen Kraft caramels around, I know they do carry them at American Food Avenue though.

3
thanks.. I think I'm gonna stick with Nigella

( just went to the AmericanMarket in GE and bought Karo syrup and bitter-sweet choco. )

stay tuned....

4
Grynch, I have a lot of "foodie" friends so I asked on FB, didn't take long for one to give his recipe, this is the recipe one of my friends uses:

Pecan Pie Recipe

It's very "step by step" with lots of pictures and explanations.

One thing I was thinking about, with that karo syrup needing to set properly and such, the weather *may* be a factor in how well your pie comes out. I'm sure it will taste okay no matter, but it may be a bit sloppy (or crunchy) compared to what you envision.

5
*L*.. thats actually one of the recipes I looked at earlier..

sounds like a winner then.. thanks.

6
Pecans

Pie mix

That concludes the list

7
stick to your pasties boy and leave real AH-meri'can cooking to the grown-ups.

8
Nom.

Nom.

Nom.

9
I use one something like this:

http://www.kingarthurflour.com/recip...can-pie-recipe

which uses golden syrup instead of corn syrup.

A couple of other tips: if you boil the golden syrup, sugar, and butter first, and then temper the mixture into the eggs, then the texture is more chewy and toffee-like.

Always toast the pecans first--really brings out the flavor.

Finally, I usually add 2 TB (30 ml) of bourbon to the filling right before popping it into the oven.

10
nice tips, thanks.. and I really like that one about a dash of bourbon

11
Go a step further. Serve with bourbon whipped cream.

12
Mighty pleased to be of service, sir.

Now we want to know how it worked out-pics?

13
you'll have to wait a 'wee bit longer... this is on schedule for this weekend.

14
There is also an excellent sweet potato pecan pie recipe by Paul Prudhomme.

(it's online).

15
thanks... maybe I'll try that next time... right now the taste buds are saying pecan pie.

16
My hubby loves this recipe website for loads of yummy food... http://www.yummly.com/recipes#q=pecan+pie (i have made a search for pecan pie)

17
ok.. now that we have a few people on this thread..

whats the consensus....

pecans tumbled into the treacle mix

or

arranged artfully on top

18
Do both. Chop half and pour the treacle mix on top, then artfully arrange the other half (which should still be whole) at least around the perimeter of the pie, and you may have enough to cover the whole top. I usually try to get even the top ones covered with a bit of the filling, as it caramelizes on top and makes them lovely and sticky.

19
thanks once again...

but I'm thinking of just scraping the whole idea and mrs.G and I will be round yours for pie sunday night.

20
Actually, my next pie will probably be a cherry pie. I still have enough sour cherries frozen from last summer for one last pie-and then I will have to wait until July before we can indulge again. I feel (very) slightly less guilty when I at least have a little bit of fruit with my dessert.