Sheryl wrote:

> zxcvbob > wrote in message >...
>
>>Sheryl Rosen wrote:
>
>
>
>>>Any pecan pie bakers out there who can share their tried and true secret
>>>with me?
>>>
>>>Thanks
>>>Sheryl
>>>
>>
>>
>>Partially cook the filling on top of the stove, and pour it into a
>>blind-baked crust. Here's my recipe:
>>
>>Bob's Pecan Pie
>>(This is a big recipe -- a 10" or deep dish 9 1/2" pie. It will not fit
>>in a 9" pan.)
>
>
> (snip)
>
> Thanks for the tips, Bob and Wayne.
> Both are similar....pre-cook the crust and pre-cook the filling.
>
> I like the idea of a shorter baking time total so you don't have to
> fuss with tenting the crust so it doesn't burn.
>
> I consulted Joy of Cooking this morning (after I posted my question)
> and they also prescribed pre-baking the crust for pecan pie. They
> didn't suggest pre-cooking the filling but it seems logical to me.
>
> I am working with a bottle of Karo syrup that might be 3 years
> old...will it be ok? It looks fine, free-flowing, no crystals, no
> foreign matter, mold, etc. Probably made a pecan pie with the missing
> half a bottle! My pie pan's small enough that the recipes calling for
> 1 cup of corn syrup will be just fine. (9 inch stoneware pan) Would
> like to actually use up a bottle of corn syrup once in my life!

Yes, if there is no mold in it then it is fine.

> So I think I will use either the JOC or the Karo Syrup bottle recipe,
> with the adjustment to the butter Bob recommended and the pre-baking
> and sealing that Wayne recommended. And probably pre-cook the filling
> a la Bob, as well.
>
> I like how pretty the pecan halves look on top of the pie, but chopped
> nuts make it much easier to cut into. I think I'll chop.

Leave at least some of them whole; it's *so* much prettier and not that
much harder to cut. Just cut the pie with a steak knife.

Be careful not to overcook the filling. You want it hot but still raw.
You'll see what I'm talking about when you make it. It's hard to
describe but you can see a change in the filling as you heat it when
it's almost ready to start cooking.

Good luck,
Bob