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Bob5
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Nov 23, 2017
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How do you make a pecan pie
Nov 23, 2017
b9d9ffdad3ac59e7f6f
135
Nov 23, 2017
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Bob5What are you having trouble with? It's an open pie so you don't even need to make/buy a crust top. You can buy a shell or make the dough for the bottom. I personally like a lard-butter pie dough to get it extra flakey. I render leaf lard once a year at the beginning of fall/pie season, since commercial lard is hydrogenated.
Anyway, the magic in a pecan pie is in the filling. It's sugar, eggs, butter, corn syrup, vanilla, salt, and bourbon. You mix all of that together. You put the pecans in the crust and pour the mixture over it. You bake it so the filling sets. NY Times has a great recipe here (though I recommend cutting the sugar in half unless you live in the South): https://cooking.nytimes.com/recipes/1766-bourbon-pecan-pie
Nov 23, 2017
83jeski
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Nov 23, 2017
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b9d9ffdad3ac59e7f6fMmm that sounds yummy, thanks.
Nov 23, 2017
kitINstLOUIS
17
Nov 5, 2018
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Bob5The pecan pies without corn syrup are the best; not only do you not have to use that horrible corn product, but it tastes less teeth-breakingly sweet. I like Trisha Yearwood's recipe that I copied years ago. I also add extra pecans for better sweetness/nut ratio. I feel the pecan pie really needs a regular pie crust, cookie or graham cracker is over the top with sweetness; but gluten-free is fine for those who are sensitive. Often there are gluten-free pie crusts in the gf portion of the grocer's freezer, but Pillsbury works great for those who don't have celiacs or gluten-intolerant folks coming to dinner. If you're not sure, use gluten-free; nobody is going to know. Use a glass pan so you can really brown the crust; it will be tastier and flakier that way. https://www.foodnetwork.com/recipes/trisha-yearwood/pecan-pie-recipe-2119598
Nov 5, 2018
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