My profound thanks to the cook here who suggested that cooking the pecan pie
filling a little before pouring it into the pie shell and baking would give
it a head start. You can cover a lot of poor cooking with a dollop of
whipped cream or a scoop of ice cream but it does warm my little heart to
serve a slice of pecan pie that doesn't weep and run or have a gummy (Gahmmy
was my moma's word) pastry. Merry Christmas. Polly

"Polly Esther" > wrote in message
...
> My profound thanks to the cook here who suggested that cooking the pecan
> pie filling a little before pouring it into the pie shell and baking would
> give it a head start. You can cover a lot of poor cooking with a dollop
> of whipped cream or a scoop of ice cream but it does warm my little heart
> to serve a slice of pecan pie that doesn't weep and run or have a gummy
> (Gahmmy was my moma's word) pastry. Merry Christmas. Polly

Good to know. I've had pecan pies fall apart in transit.


W. Pooh (AKA Winnie P.)

On 2012-12-25, Polly Esther > wrote:
> My profound thanks to the cook here who suggested that cooking the pecan pie
> filling a little before pouring it into the pie shell and baking would give
> it a head start. You can cover a lot of poor cooking with a dollop of
> whipped cream or a scoop of ice cream but it does warm my little heart to
> serve a slice of pecan pie that doesn't weep and run or have a gummy (Gahmmy
> was my moma's word) pastry. Merry Christmas. Polly

Glad to hear it turned out well, Polly.

Today seems a good day to make a pecan pie. I think I will. A couple
questions, if you wouldn't mind. Did you blind bake the crust, first?
What is the recipe and how much cooking of the filling is "a little"?
Thank you and Merry Christmas.

nb

On 25 Dec 2012 10:24:00 GMT, notbob > wrote:

>On 2012-12-25, Polly Esther > wrote:
>> My profound thanks to the cook here who suggested that cooking the pecan pie
>> filling a little before pouring it into the pie shell and baking would give
>> it a head start. You can cover a lot of poor cooking with a dollop of
>> whipped cream or a scoop of ice cream but it does warm my little heart to
>> serve a slice of pecan pie that doesn't weep and run or have a gummy (Gahmmy
>> was my moma's word) pastry. Merry Christmas. Polly
>
>Glad to hear it turned out well, Polly.
>
>Today seems a good day to make a pecan pie. I think I will. A couple
>questions, if you wouldn't mind. Did you blind bake the crust, first?
>What is the recipe and how much cooking of the filling is "a little"?
>Thank you and Merry Christmas.
>

Here's *my* latest pecan 'pie' indulgence.
Pecan Tassies-- This recipe is perfect- simple- delicious. . .
http://www.pamperedchef.com/our_prod...?recipeId=9673

I think it came with the little 'mini-tart shaper' my wife won at a
Pampered Chef 'party'. [another gadget I snickered at when it
came into the house-- but which I've used enough to make it earn its
space in the drawer.]

2 mouthfuls of pie without dirty-ing a dish.<g> [Repeat in one hour. .
.. ]

Jim

"Jim Elbrecht" > wrote in message
...
> On 25 Dec 2012 10:24:00 GMT, notbob > wrote:
>
>>On 2012-12-25, Polly Esther > wrote:
>>> My profound thanks to the cook here who suggested that cooking the pecan
>>> pie
>>> filling a little before pouring it into the pie shell and baking would
>>> give
>>> it a head start. You can cover a lot of poor cooking with a dollop of
>>> whipped cream or a scoop of ice cream but it does warm my little heart
>>> to
>>> serve a slice of pecan pie that doesn't weep and run or have a gummy
>>> (Gahmmy
>>> was my moma's word) pastry. Merry Christmas. Polly
>>
>>Glad to hear it turned out well, Polly.
>>
>>Today seems a good day to make a pecan pie. I think I will. A couple
>>questions, if you wouldn't mind. Did you blind bake the crust, first?
>>What is the recipe and how much cooking of the filling is "a little"?
>>Thank you and Merry Christmas.
>>
>
> Here's *my* latest pecan 'pie' indulgence.
> Pecan Tassies-- This recipe is perfect- simple- delicious. . .
> http://www.pamperedchef.com/our_prod...?recipeId=9673
>
> I think it came with the little 'mini-tart shaper' my wife won at a
> Pampered Chef 'party'. [another gadget I snickered at when it
> came into the house-- but which I've used enough to make it earn its
> space in the drawer.]
>
> 2 mouthfuls of pie without dirty-ing a dish.<g> [Repeat in one hour. .
> . ]
>
> Jim
We've been doing tornado and assorted other treachery for about 24 hours. No
way to get in or out of here. All clear now. Meanwhile, back to the pecan
pie - it's the only time I ever baked a pie that you could actually eat 'out
of hand'. My recipe is nothing special - it is really more procedure
methinks. However . . . these pies seemed extremely sweet although I
measure carefully. Smaller slices, more ice cream. No matter. Polly