Am making a pecan pie for Thanksgiving.

I like the recipe on the Karo Syrup bottle and usually use that one, but I
have noticed the few times I've made pecan pie, the filling actually soaks
through the bottom crust and often this causes the pie to fuse to the bottom
of the pan.

It tastes great, but it makes a mess.

How do you prevent the sugar custard from soaking into the crust?

I'm looking for the crust to actually be crust....a distinct layer that
separates the filling from the pan.

Any pecan pie bakers out there who can share their tried and true secret
with me?

Thanks
Sheryl

Sheryl Rosen wrote:

> Any pecan pie bakers out there who can share their tried and true secret
> with me?

I wonder, shouldn't it be blind baked first?

nancy

Sheryl Rosen wrote:

> Any pecan pie bakers out there who can share their tried and true secret
> with me?

I wonder, shouldn't it be blind baked first?

nancy

Sheryl Rosen wrote:

> Any pecan pie bakers out there who can share their tried and true secret
> with me?

I wonder, shouldn't it be blind baked first?

nancy

Sheryl Rosen wrote:
> Am making a pecan pie for Thanksgiving.
>
> I like the recipe on the Karo Syrup bottle and usually use that one, but I
> have noticed the few times I've made pecan pie, the filling actually soaks
> through the bottom crust and often this causes the pie to fuse to the bottom
> of the pan.
>
> It tastes great, but it makes a mess.
>
> How do you prevent the sugar custard from soaking into the crust?
>
> I'm looking for the crust to actually be crust....a distinct layer that
> separates the filling from the pan.
>
> 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.)

4 eggs
13 Tbsp sugar (slightly rounded 3/4 cup measure)
1 1/3 cup dark Karo syrup
7 Tbsp salted butter
1 1/2 cup pecan halves

[note: I usually use 1 cup of pecan halves and 1 cup of chopped walnuts
instead of 1 1/2 cup pecans]

I prepare the pastry shell and half-bake it while assembling the
filling. Notice the filling leaves a leftover 1 Tbsp butter from a
whole stick. I use it in the pastry dough. I think the recipe works OK
with an unbaked pie shell, but I don't remember.

This is about twice as much butter as the recipe on the Karo syrup
bottle, and I think it makes a big difference in the texture of the pie.
For a 9" pie, just use the recipe on the back of the Karo syrup bottle,
but increase the butter to 1/3 cup and add extra chopped nuts.
If I have light corn syrup instead of dark, I substitute brown sugar
(packed) for the granulated sugar.

Melt the butter in a medium saucepan over low heat. Mix in the syrup
and sugar, then the eggs. You can turn up the heat a little at this
point if you want to. Mix continuously with a wire whisk until it is
hot and starting to change color, but still thin. I've never measured
it with a candy thermometer, but I guess it's about 150 to 160 degrees.
You should be able to *uncomfortably* stick your finger in the filling
without getting burned. Be careful not to scramble the eggs. If you
don't mix the filling well enough, most of the butter floats to the top
with the nuts when you bake it and the texture is not as good. Add the
nuts and mix them in well so they get thoroughly coated with the filling
mixture. Pour the hot filling into the pie shell and bake at 375 until
it just starts to "souffle" (puff up). By partially cooking the filling,
the whole filling gets done at about the same time (about 30 minutes)
and you don't have to mess with putting aluminum foil around the edge of
the crust to prevent it from scorching or worry about whether the pie is
done in the middle. Don't try to arrange pecan halves on top -- all the
nuts need to be mixed in the filling so they float to the top and get
candied. Start watching the pie at about 20 minutes so you don't
overbake it.

It's a lot easier than it sounds.

Best regards,
Bob

Sheryl Rosen wrote:
> Am making a pecan pie for Thanksgiving.
>
> I like the recipe on the Karo Syrup bottle and usually use that one, but I
> have noticed the few times I've made pecan pie, the filling actually soaks
> through the bottom crust and often this causes the pie to fuse to the bottom
> of the pan.
>
> It tastes great, but it makes a mess.
>
> How do you prevent the sugar custard from soaking into the crust?
>
> I'm looking for the crust to actually be crust....a distinct layer that
> separates the filling from the pan.
>
> 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.)

4 eggs
13 Tbsp sugar (slightly rounded 3/4 cup measure)
1 1/3 cup dark Karo syrup
7 Tbsp salted butter
1 1/2 cup pecan halves

[note: I usually use 1 cup of pecan halves and 1 cup of chopped walnuts
instead of 1 1/2 cup pecans]

I prepare the pastry shell and half-bake it while assembling the
filling. Notice the filling leaves a leftover 1 Tbsp butter from a
whole stick. I use it in the pastry dough. I think the recipe works OK
with an unbaked pie shell, but I don't remember.

This is about twice as much butter as the recipe on the Karo syrup
bottle, and I think it makes a big difference in the texture of the pie.
For a 9" pie, just use the recipe on the back of the Karo syrup bottle,
but increase the butter to 1/3 cup and add extra chopped nuts.
If I have light corn syrup instead of dark, I substitute brown sugar
(packed) for the granulated sugar.

Melt the butter in a medium saucepan over low heat. Mix in the syrup
and sugar, then the eggs. You can turn up the heat a little at this
point if you want to. Mix continuously with a wire whisk until it is
hot and starting to change color, but still thin. I've never measured
it with a candy thermometer, but I guess it's about 150 to 160 degrees.
You should be able to *uncomfortably* stick your finger in the filling
without getting burned. Be careful not to scramble the eggs. If you
don't mix the filling well enough, most of the butter floats to the top
with the nuts when you bake it and the texture is not as good. Add the
nuts and mix them in well so they get thoroughly coated with the filling
mixture. Pour the hot filling into the pie shell and bake at 375 until
it just starts to "souffle" (puff up). By partially cooking the filling,
the whole filling gets done at about the same time (about 30 minutes)
and you don't have to mess with putting aluminum foil around the edge of
the crust to prevent it from scorching or worry about whether the pie is
done in the middle. Don't try to arrange pecan halves on top -- all the
nuts need to be mixed in the filling so they float to the top and get
candied. Start watching the pie at about 20 minutes so you don't
overbake it.

It's a lot easier than it sounds.

Best regards,
Bob

Sheryl Rosen > wrote in
:

> Am making a pecan pie for Thanksgiving.
>
> I like the recipe on the Karo Syrup bottle and usually use that one, but
> I have noticed the few times I've made pecan pie, the filling actually
> soaks through the bottom crust and often this causes the pie to fuse to
> the bottom of the pan.
>
> It tastes great, but it makes a mess.
>
> How do you prevent the sugar custard from soaking into the crust?
>
> I'm looking for the crust to actually be crust....a distinct layer that
> separates the filling from the pan.
>
> Any pecan pie bakers out there who can share their tried and true secret
> with me?
>
> Thanks
> Sheryl

Sheryl,

You can do one of two things... Either pre-bake the crust or seal the
crust before filling. I usually do both.

For sealing alone, simply brush pastry with slightly beaten egg white and
allow to dry thoroughly before filling.

For pre-baking, make your crust as usual, chill well, line the crust with
parchment, waxed paper, or foil, then fill with pie weights, beans, or
rice. DO NOT prick the crust. Bake the crust for 10 minutes at 425
degrees F., then remove lining and weights. Continue baking for about 5
minutes or until very pale gold. Cool the crust thoroughly before filling.

Prior to filling the crust, brush it with slightly beaten egg white and
allow to dry thoroughly.

Another tip for baking pecan pies is warming the filling. Combine all
ingredients and stir constantly over very low heat until filling feels
slightly warm to the touch. Be careful not to overheat or the eggs will
cook.

HTH

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Sheryl Rosen > wrote in
:

> Am making a pecan pie for Thanksgiving.
>
> I like the recipe on the Karo Syrup bottle and usually use that one, but
> I have noticed the few times I've made pecan pie, the filling actually
> soaks through the bottom crust and often this causes the pie to fuse to
> the bottom of the pan.
>
> It tastes great, but it makes a mess.
>
> How do you prevent the sugar custard from soaking into the crust?
>
> I'm looking for the crust to actually be crust....a distinct layer that
> separates the filling from the pan.
>
> Any pecan pie bakers out there who can share their tried and true secret
> with me?
>
> Thanks
> Sheryl

Sheryl,

You can do one of two things... Either pre-bake the crust or seal the
crust before filling. I usually do both.

For sealing alone, simply brush pastry with slightly beaten egg white and
allow to dry thoroughly before filling.

For pre-baking, make your crust as usual, chill well, line the crust with
parchment, waxed paper, or foil, then fill with pie weights, beans, or
rice. DO NOT prick the crust. Bake the crust for 10 minutes at 425
degrees F., then remove lining and weights. Continue baking for about 5
minutes or until very pale gold. Cool the crust thoroughly before filling.

Prior to filling the crust, brush it with slightly beaten egg white and
allow to dry thoroughly.

Another tip for baking pecan pies is warming the filling. Combine all
ingredients and stir constantly over very low heat until filling feels
slightly warm to the touch. Be careful not to overheat or the eggs will
cook.

HTH

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Fri, 19 Nov 2004 04:47:44 GMT, Sheryl Rosen
> scribbled some thoughts:


>Am making a pecan pie for Thanksgiving.
>
>I like the recipe on the Karo Syrup bottle and usually use that one, but I
>have noticed the few times I've made pecan pie, the filling actually soaks
>through the bottom crust and often this causes the pie to fuse to the bottom
>of the pan.
>
>It tastes great, but it makes a mess.
>
>How do you prevent the sugar custard from soaking into the crust?
>
>I'm looking for the crust to actually be crust....a distinct layer that
>separates the filling from the pan.
>
>Any pecan pie bakers out there who can share their tried and true secret
>with me?
>
>Thanks
>Sheryl


This may be work a try, give the crust a light coating of
oil then add the custard. The same time of scenario is used
with pizza to keep the crust from getting soggy with grease,
especially when you have a Sausage Bacon Anchovie Jalepe¤o
pepper pizza.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

On Fri, 19 Nov 2004 04:47:44 GMT, Sheryl Rosen
> scribbled some thoughts:


>Am making a pecan pie for Thanksgiving.
>
>I like the recipe on the Karo Syrup bottle and usually use that one, but I
>have noticed the few times I've made pecan pie, the filling actually soaks
>through the bottom crust and often this causes the pie to fuse to the bottom
>of the pan.
>
>It tastes great, but it makes a mess.
>
>How do you prevent the sugar custard from soaking into the crust?
>
>I'm looking for the crust to actually be crust....a distinct layer that
>separates the filling from the pan.
>
>Any pecan pie bakers out there who can share their tried and true secret
>with me?
>
>Thanks
>Sheryl


This may be work a try, give the crust a light coating of
oil then add the custard. The same time of scenario is used
with pizza to keep the crust from getting soggy with grease,
especially when you have a Sausage Bacon Anchovie Jalepe¤o
pepper pizza.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

Spray the pie pan with nonstick spray or use a nonstick pan and the sticky
filling that leaks under the shell will not stick and making it hard to get out
a neat piece of pie.

I, personally, like to chop the pecans since it makes it easier to slice.

Henrietta

Spray the pie pan with nonstick spray or use a nonstick pan and the sticky
filling that leaks under the shell will not stick and making it hard to get out
a neat piece of pie.

I, personally, like to chop the pecans since it makes it easier to slice.

Henrietta

zxcvbob wrote:


> Partially cook the filling on top of the stove, and pour it into a
> blind-baked crust. Here's my recipe:


[snip]


I recommend toasting the pecans a bit before assembling, especially as
you will have less cook-time in the oven. I find that improves the pie
tremendously. Pecan's one of my flat-out favorite pies.



Brian

Hazels65 wrote:


> I, personally, like to chop the pecans since it makes it easier to
> slice.


Maybe easier to cut, but I think it ruins the flavor. Big tasty crunchy
pecans on smooth filling does it for me.




Brian

Default User wrote:

> Hazels65 wrote:
>
>
>
>>I, personally, like to chop the pecans since it makes it easier to
>>slice.
>
>
>
> Maybe easier to cut, but I think it ruins the flavor. Big tasty crunchy
> pecans on smooth filling does it for me.
>
> Brian
>


I use a mixture of pecan halves and coarsely chopped pecans, and
sometimes throw in some chopped walnuts for more crunch without being
extravagant.

What works the best if you have access to them are the little "native"
pecans, and use all halves. The native pecan halves are about half the
size of the ones you usually see in the store.

Bob

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!

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.

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

zxcvbob wrote:

> Default User wrote:

> > Maybe easier to cut, but I think it ruins the flavor. Big tasty
> > crunchy pecans on smooth filling does it for me.

> I use a mixture of pecan halves and coarsely chopped pecans, and
> sometimes throw in some chopped walnuts for more crunch without being
> extravagant.

I don't care for the gritty texture of the chopped ones in the filling.
I like that nice a smooth, with crispy pecan halves on top.

> What works the best if you have access to them are the little
> "native" pecans, and use all halves. The native pecan halves are
> about half the size of the ones you usually see in the store.

When I was a kid in Oklahoma, there were lots of those kind of trees
around.



Brian

Sheryl Rosen wrote:
>
> Am making a pecan pie for Thanksgiving.
>
> I like the recipe on the Karo Syrup bottle and usually use that one, but I
> have noticed the few times I've made pecan pie, the filling actually soaks
> through the bottom crust and often this causes the pie to fuse to the bottom
> of the pan.
>
> It tastes great, but it makes a mess.
>
> How do you prevent the sugar custard from soaking into the crust?
>
> I'm looking for the crust to actually be crust....a distinct layer that
> separates the filling from the pan.
>
> Any pecan pie bakers out there who can share their tried and true secret
> with me?
>
> Thanks
> Sheryl

I have always used the recipes in Betty Crocker for
both the pie crust and the filling. I've never
had a problem with the filling soaking through the
crust unless the dough had a hole in it. Just make
sure your dough is thick enough and has no holes.
I think a thinner dough is more likely to tear and
the tears might not be noticeable.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Nancy Young wrote:
>
> Sheryl Rosen wrote:
>
> > Any pecan pie bakers out there who can share their tried and true secret
> > with me?
>
> I wonder, shouldn't it be blind baked first?

Nope, it's not done that way. Besides the filling
wouldn't get cooked enough before the crust burned
if you did it that way.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Sheryl Rosen wrote:

> Am making a pecan pie for Thanksgiving.
>
> I like the recipe on the Karo Syrup bottle and usually use that one, but I
> have noticed the few times I've made pecan pie, the filling actually soaks
> through the bottom crust and often this causes the pie to fuse to the bottom
> of the pan.
>
> It tastes great, but it makes a mess.
>
> How do you prevent the sugar custard from soaking into the crust?
>
> I'm looking for the crust to actually be crust....a distinct layer that
> separates the filling from the pan.
>
> Any pecan pie bakers out there who can share their tried and true secret
> with me?

I have made lots of pecan pies from scratch and, like butter tarts, the only
time I had problem with the filling getting into the crust was when I had flaws
like thing spots or holes in the crust. If you make a nice thick pastry and
stick it in the oven as soon as you add the filling there should not be a
problem.

On Fri, 19 Nov 2004 04:47:44 GMT, Sheryl Rosen
> wrote:

>Am making a pecan pie for Thanksgiving.
>
>I like the recipe on the Karo Syrup bottle and usually use that one, but I
>have noticed the few times I've made pecan pie, the filling actually soaks
>through the bottom crust and often this causes the pie to fuse to the bottom
>of the pan.
>
>It tastes great, but it makes a mess.
>
>How do you prevent the sugar custard from soaking into the crust?
>
>I'm looking for the crust to actually be crust....a distinct layer that
>separates the filling from the pan.
>
>Any pecan pie bakers out there who can share their tried and true secret
>with me?

Sheryl, you can absolutely take this recipe to the bank, er, table.
I've made this for several years and the DH (whom you've met and
absolutely adores pecan pie) says this is the best pecan pie he's ever
had:

@@@@@ Now You're Cooking! Export Format

Pecan Pie

desserts

1 baked pie crust
6 tablespoon unsalted butter; cut into one inch pieces
1 cup dark brown sugar; packed
1/2 teaspoon Salt
3 large eggs
1/4 cup light corn syrup
12 ounces pecans; whole

1. Adjust oven rack to middle position and heat oven to 275°. Melt
butter
in medium heatproof bowl set in skillet of water maintained at just
below
simmer. Remove bowl from skillet; mix in sugar and salt with wooden
spoon
until butter is absorbed. Beat in eggs, then corn syrup and vanilla.
Return bowl to hot water; stir until mixture is shiny an dhot to the
touch,
about 130°. Remove from heat.

2. Arrange pecans in an even layer in the baked pie shell. Pour
mixture
over evenly. Bake until center feels soft, like gelatin, when gently
pressed, about 50 to 60 mins. Transfer to rack; let cool completely,
at
least 4 hour. Serve pie at room temperature or warm with lightly
sweetened
whipped cream or vanilla ice cream.

Contributor: The Best Recipe

Yield: 8 servings

Preparation Time: :30

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Just what kind of jackassery do I have to put up with today?" Danae
in "Non Sequitur"

To reply, replace "spaminator" with "cox"

zxcvbob > wrote in :

> 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
>

What I would have said.

Good luck, Sheryl!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Kate Connally > wrote in :

> Nancy Young wrote:
>>
>> Sheryl Rosen wrote:
>>
>> > Any pecan pie bakers out there who can share their tried and true secret
>> > with me?
>>
>> I wonder, shouldn't it be blind baked first?
>
> Nope, it's not done that way. Besides the filling
> wouldn't get cooked enough before the crust burned
> if you did it that way.
> Kate
>

Not necessarily, Kate. Catch Bob's and my follow-ups earlier in the thread.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Sat, 20 Nov 2004 03:34:54 GMT, Wayne Boatwright
> wrote:

> Kate Connally > wrote in :
>
> > Nancy Young wrote:
> >>
> >> Sheryl Rosen wrote:
> >>
> >> > Any pecan pie bakers out there who can share their tried and true secret
> >> > with me?
> >>
> >> I wonder, shouldn't it be blind baked first?
> >
> > Nope, it's not done that way. Besides the filling
> > wouldn't get cooked enough before the crust burned
> > if you did it that way.
> > Kate
> >
>
> Not necessarily, Kate. Catch Bob's and my follow-ups earlier in the thread.

I didn't see your posts in another thread, but I do know
that blind baking makes a positive differnce (5 minutes,
blind - 5 minutes alone).

sf
Practice safe eating - always use condiments

On 19 Nov 2004 10:43:29 -0800,
(Sheryl) wrote:

> So I think I will use either the JOC or the Karo Syrup bottle recipe,

Don't precook, just follow the recipe on the bottle.



sf
Practice safe eating - always use condiments

sf > wrote in
:

> On Sat, 20 Nov 2004 03:34:54 GMT, Wayne Boatwright
> > wrote:
>
>> Kate Connally > wrote in
>> :
>>
>> > Nancy Young wrote:
>> >>
>> >> Sheryl Rosen wrote:
>> >>
>> >> > Any pecan pie bakers out there who can share their tried and true
>> >> > secret with me?
>> >>
>> >> I wonder, shouldn't it be blind baked first?
>> >
>> > Nope, it's not done that way. Besides the filling
>> > wouldn't get cooked enough before the crust burned
>> > if you did it that way.
>> > Kate
>> >
>>
>> Not necessarily, Kate. Catch Bob's and my follow-ups earlier in the
>> thread.
>
> I didn't see your posts in another thread, but I do know
> that blind baking makes a positive differnce (5 minutes,
> blind - 5 minutes alone).

Absolutely. Any amount of blind baking prior to filling is insurance
against a wet filling soaking through.

> sf
> Practice safe eating - always use condiments
>



--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Terry Pulliam Burd wrote:
>
> Sheryl, you can absolutely take this recipe to the bank, er, table.
> I've made this for several years and the DH (whom you've met and
> absolutely adores pecan pie) says this is the best pecan pie he's ever
> had:
>
> @@@@@ Now You're Cooking! Export Format
>
> Pecan Pie
>
> desserts
>
> 1 baked pie crust
> 6 tablespoon unsalted butter; cut into one inch pieces
> 1 cup dark brown sugar; packed
> 1/2 teaspoon Salt
> 3 large eggs
> 1/4 cup light corn syrup
> 12 ounces pecans; whole
>
> 1. Adjust oven rack to middle position and heat oven to 275°. Melt
> butter
> in medium heatproof bowl set in skillet of water maintained at just
> below
> simmer. Remove bowl from skillet; mix in sugar and salt with wooden
> spoon
> until butter is absorbed. Beat in eggs, then corn syrup and vanilla.
> Return bowl to hot water; stir until mixture is shiny an dhot to the
> touch,
> about 130°. Remove from heat.
>
> 2. Arrange pecans in an even layer in the baked pie shell. Pour
> mixture
> over evenly. Bake until center feels soft, like gelatin, when gently
> pressed, about 50 to 60 mins. Transfer to rack; let cool completely,
> at
> least 4 hour. Serve pie at room temperature or warm with lightly
> sweetened
> whipped cream or vanilla ice cream.
>
> Contributor: The Best Recipe
>
> Yield: 8 servings
>
> Preparation Time: :30
>
> Terry "Squeaks" Pulliam Burd

How big a pie does this make? This looks interesting, because it
would not be so horribly sweet. I have been looking into making
pecan pie with Lyle's Golden Syrup or rice syrup (a la Cooking
Light) instead of corn syrup. The former is supposed to impart a
great flavor.
--
Jean B.

Terry Pulliam Burd wrote:
>
> Sheryl, you can absolutely take this recipe to the bank, er, table.
> I've made this for several years and the DH (whom you've met and
> absolutely adores pecan pie) says this is the best pecan pie he's ever
> had:
>
> @@@@@ Now You're Cooking! Export Format
>
> Pecan Pie
>
> desserts
>
> 1 baked pie crust
> 6 tablespoon unsalted butter; cut into one inch pieces
> 1 cup dark brown sugar; packed
> 1/2 teaspoon Salt
> 3 large eggs
> 1/4 cup light corn syrup
> 12 ounces pecans; whole
>
> 1. Adjust oven rack to middle position and heat oven to 275°. Melt
> butter
> in medium heatproof bowl set in skillet of water maintained at just
> below
> simmer. Remove bowl from skillet; mix in sugar and salt with wooden
> spoon
> until butter is absorbed. Beat in eggs, then corn syrup and vanilla.
> Return bowl to hot water; stir until mixture is shiny an dhot to the
> touch,
> about 130°. Remove from heat.
>
> 2. Arrange pecans in an even layer in the baked pie shell. Pour
> mixture
> over evenly. Bake until center feels soft, like gelatin, when gently
> pressed, about 50 to 60 mins. Transfer to rack; let cool completely,
> at
> least 4 hour. Serve pie at room temperature or warm with lightly
> sweetened
> whipped cream or vanilla ice cream.
>
> Contributor: The Best Recipe
>
> Yield: 8 servings
>
> Preparation Time: :30
>
> Terry "Squeaks" Pulliam Burd

How big a pie does this make? This looks interesting, because it
would not be so horribly sweet. I have been looking into making
pecan pie with Lyle's Golden Syrup or rice syrup (a la Cooking
Light) instead of corn syrup. The former is supposed to impart a
great flavor.
--
Jean B.

On Sun, 21 Nov 2004 21:19:23 -0500, "Jean B." > wrote:

>How big a pie does this make? This looks interesting, because it
>would not be so horribly sweet. I have been looking into making
>pecan pie with Lyle's Golden Syrup or rice syrup (a la Cooking
>Light) instead of corn syrup. The former is supposed to impart a
>great flavor.

Just your basic 9" pie. And it isn't awfully sweet, so it works well
with a scoop of French vanilla ice cream. If you use your alternative
syrup, let me know how that works out. (One caveat: it's always a good
idea to try a recipe out as written before tweaking it, as you have
something against which to judge.) This is actually a very easy pie to
make.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote:
>
> On Sun, 21 Nov 2004 21:19:23 -0500, "Jean B." > wrote:
>
> >How big a pie does this make? This looks interesting, because it
> >would not be so horribly sweet. I have been looking into making
> >pecan pie with Lyle's Golden Syrup or rice syrup (a la Cooking
> >Light) instead of corn syrup. The former is supposed to impart a
> >great flavor.
>
> Just your basic 9" pie. And it isn't awfully sweet, so it works well
> with a scoop of French vanilla ice cream. If you use your alternative
> syrup, let me know how that works out. (One caveat: it's always a good
> idea to try a recipe out as written before tweaking it, as you have
> something against which to judge.) This is actually a very easy pie to
> make.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

Thanks for the info. I have been looking for not-so-cloying pecan
pie recipes for a long time--and ones that avoid corn syrup. I
will take your advice and try this "as is" first.

--
Jean B.

Terry Pulliam Burd wrote:
>
> On Sun, 21 Nov 2004 21:19:23 -0500, "Jean B." > wrote:
>
> >How big a pie does this make? This looks interesting, because it
> >would not be so horribly sweet. I have been looking into making
> >pecan pie with Lyle's Golden Syrup or rice syrup (a la Cooking
> >Light) instead of corn syrup. The former is supposed to impart a
> >great flavor.
>
> Just your basic 9" pie. And it isn't awfully sweet, so it works well
> with a scoop of French vanilla ice cream. If you use your alternative
> syrup, let me know how that works out. (One caveat: it's always a good
> idea to try a recipe out as written before tweaking it, as you have
> something against which to judge.) This is actually a very easy pie to
> make.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

Thanks for the info. I have been looking for not-so-cloying pecan
pie recipes for a long time--and ones that avoid corn syrup. I
will take your advice and try this "as is" first.

--
Jean B.