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This Week's Pie
I pack a sack lunch for the DH on work days when he doesn't have court
or client/lawyer lunch and I try to make a pie or other dessert every weekend. Today I made one of his favorites: pecan pie. Thought I would post it, as it's an absolute dead easy, slam dunk, never fail pecan pie: @@@@@ 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°F. 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 "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" |
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This Week's Pie
On Sun 13 Nov 2005 05:54:36p, Thus Spake Zarathustra, or was it Terry Pulliam
Burd? > I pack a sack lunch for the DH on work days when he doesn't have court > or client/lawyer lunch and I try to make a pie or other dessert every > weekend. Today I made one of his favorites: pecan pie. Thought I would > post it, as it's an absolute dead easy, slam dunk, never fail pecan > pie: > > @@@@@ Now You're Cooking! Export Format > > Pecan Pie Thanks for posting this, Terry. It looks like an excellent version, and just in time for Thanksgiving! -- Wayne Boatwright *¿* _____________________________________________ A chicken in every pot is a *LOT* of chicken! |
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This Week's Pie
On 14 Nov 2005 02:46:34 +0100, Wayne Boatwright
> rummaged among random neurons and opined: >On Sun 13 Nov 2005 05:54:36p, Thus Spake Zarathustra, or was it Terry Pulliam >Burd? > >> I pack a sack lunch for the DH on work days when he doesn't have court >> or client/lawyer lunch and I try to make a pie or other dessert every >> weekend. Today I made one of his favorites: pecan pie. Thought I would >> post it, as it's an absolute dead easy, slam dunk, never fail pecan >> pie: >> >> @@@@@ Now You're Cooking! Export Format >> >> Pecan Pie > >Thanks for posting this, Terry. It looks like an excellent version, and just >in time for Thanksgiving! Yer welcome! His desserts have become my Sunday afternoon cooking therapy. 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" |
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This Week's Pie
Terry Pulliam Burd wrote:
> I pack a sack lunch for the DH on work days when he doesn't have court > or client/lawyer lunch and I try to make a pie or other dessert every > weekend. Today I made one of his favorites: pecan pie. Thought I would > post it, as it's an absolute dead easy, slam dunk, never fail pecan > pie: > > @@@@@ 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°F. 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 > > "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" Here's something that adds a nice touch to any pecan pie recipe. Take a 1/4 cup of salted butter and chip it up on the top of the pie. Bake as normal. Once you've tried it, you'll do it every time.  |
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This Week's Pie
On Mon 14 Nov 2005 08:32:26p, Thus Spake Zarathustra, or was it
deepeddygirl? > Terry Pulliam Burd wrote: > >> I pack a sack lunch for the DH on work days when he doesn't have court >> or client/lawyer lunch and I try to make a pie or other dessert every >> weekend. Today I made one of his favorites: pecan pie. Thought I would >> post it, as it's an absolute dead easy, slam dunk, never fail pecan >> pie: >> >> @@@@@ 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°F. 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 >> >> "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" > > Here's something that adds a nice touch to any pecan pie recipe. Take a > 1/4 cup of salted butter and chip it up on the top of the pie. Bake as > normal. Once you've tried it, you'll do it every time. > Terry's recipe already has 6 tablespoons of butter in the filling. Would this be in addition to that? Seems like a lot of butter altogether. But, then, who doesn't like butter. :-) -- Wayne Boatwright *¿* _____________________________________________ A chicken in every pot is a *LOT* of chicken! |
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This Week's Pie
Wayne Boatwright wrote:
> On Mon 14 Nov 2005 08:32:26p, Thus Spake Zarathustra, or was it > deepeddygirl? > > >>Terry Pulliam Burd wrote: >> >> >>>I pack a sack lunch for the DH on work days when he doesn't have court >>>or client/lawyer lunch and I try to make a pie or other dessert every >>>weekend. Today I made one of his favorites: pecan pie. Thought I would >>>post it, as it's an absolute dead easy, slam dunk, never fail pecan >>>pie: >>> >>>@@@@@ 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°F. 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 >>> >>>"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" >> >>Here's something that adds a nice touch to any pecan pie recipe. Take a >>1/4 cup of salted butter and chip it up on the top of the pie. Bake as >>normal. Once you've tried it, you'll do it every time. >> > > > Terry's recipe already has 6 tablespoons of butter in the filling. Would > this be in addition to that? Seems like a lot of butter altogether. But, > then, who doesn't like butter. :-) > Yes, it's in addition to it. It makes a nice salty buttery topping when it bakes in. Something about the sweet and salty makes it really memorable. Actually the recipe called for 1/2 a cup and I took it down to 1/4. Yikes!  |
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This Week's Pie
On Tue 15 Nov 2005 12:19:12p, deepeddygirl wrote in rec.food.cooking:
> Wayne Boatwright wrote: > >> On Mon 14 Nov 2005 08:32:26p, Thus Spake Zarathustra, or was it >> deepeddygirl? >> >> >>>Terry Pulliam Burd wrote: >>> >>> >>>>I pack a sack lunch for the DH on work days when he doesn't have court >>>>or client/lawyer lunch and I try to make a pie or other dessert every >>>>weekend. Today I made one of his favorites: pecan pie. Thought I would >>>>post it, as it's an absolute dead easy, slam dunk, never fail pecan >>>>pie: >>>> >>>>@@@@@ 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°F. 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 >>>> >>>>"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" >>> >>>Here's something that adds a nice touch to any pecan pie recipe. Take a >>>1/4 cup of salted butter and chip it up on the top of the pie. Bake as >>>normal. Once you've tried it, you'll do it every time. >>> >> >> >> Terry's recipe already has 6 tablespoons of butter in the filling. >> Would this be in addition to that? Seems like a lot of butter >> altogether. But, then, who doesn't like butter. :-) >> > > Yes, it's in addition to it. It makes a nice salty buttery topping when > it bakes in. Something about the sweet and salty makes it really > memorable. Actually the recipe called for 1/2 a cup and I took it down > to 1/4. Yikes! > Thanks! I think I'll try it on one of my pecan pies. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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