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Old 11-15-2009, 02:55 PM
 
Location: Tennessee
16,227 posts, read 22,542,684 times
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I want to make a pecan pie for Thanksgiving, but last years pie did not turn out so well. Is it hard to make, and any tips so this years pecan pie turns out?
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Old 11-16-2009, 06:11 AM
 
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I use the recipe on the back of Karo's light corn syrup bottles, it comes out perfect every year. I also make a butter pie crust from scratch. Everyone loves my pecan pies, and asks how I manage to make them so well. And it is so easy! I do tend to add a few more pecans than the recipe calls for, though. And do make sure your oven's temperature is accurate. A few years ago we had a new oven, and I made the mistake of cooking the pie for the proper length of time, only to cut it open at dessert, but it wasn't done. It turns out that our oven was 15 degrees below temp.
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Old 11-16-2009, 10:08 AM
 
Location: Celebration wannabe...
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I hate to say it but I always buy Edward's Georgia pecan pie and thaw it out...I couldn't make it better than that (but I'm sure there are some bakers on here that could).

Hope you find a recipe you like!

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Old 11-16-2009, 04:26 PM
 
Location: Tennessee
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Thanks for the ideas!!
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Old 11-16-2009, 05:06 PM
 
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OKLAHOMA PECAN PIE-sweepstakes winner at the tulsa state fair

crust:
1 1/2 + 3 Tablespoons flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup oil
2 Tablespoons cold milk

FILLING:
3/4 cup dark corn syrup
1/4 cup maple syrup
1/2 cup sugar
3 extra large eggs
1 teaspoon vanilla
2 Tablespoons unsalted butter, melted
1 1/2 cups pecan halves
1/2 teaspoon salt

Preheat oven to 350 degrees.
Crust:
Wisk together flour, sugar and salt in medium bowl.
Place oil in a 1 cup measuring cup, and add milk, and stir with a fork.
Pour over flour mixture and stir until well combined.
Turn out crust mixture into a 9 inch pie plate.
Pat down and shape with your fingers to fill pie pan. Flute the edges.
FILLING:
Wisk together corn syrup, maple syrup, eggs, sugar, and vanilla.
Carefully stir in melted butter. Add pecans and salt.
Pour filling into pie shell. Bake 45 minutes.
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Old 11-16-2009, 05:09 PM
 
Location: Nebraska
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I don't use corn syrup or maple syrup, I use honey. Grin. Folks say my pecan pie will make a puppy dog pull a freight train down a dirt road.
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Old 11-16-2009, 05:21 PM
 
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Perfect Pecan Pie Ingredients:
pastry dough
4 eggs
6 tbsp butter
3/4 cup dark corn syrup
3/4 cup dark brown sugar
1 tbsp molasses
1/4 tsp salt
1 tsp lemon juice
1 tsp vanilla
1/2 tsp ground cinnamon
1/4 tsp fresh ground nutmeg
3/4 cup halved pecans, whole pieces

Perfect Pecan Pie Preparation:

Heat oven to 375oF. On a lightly floured work surface, roll out the dough
and fit pastry into a 9-inch pie pan and flute or crimp the edges.

For the filling, beat the eggs slightly. Melt the butter. Combine all the
ingredients except the pecans. Pour mixture into the pie shell. Arrange
the pecans on top.

Bake pie in preheated oven until crust is golden brown and center is just
set, about 40 minutes. Pie can be baked several hours ahead.
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Old 11-19-2009, 05:05 PM
 
Location: converse
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If you want to try something different I got this one from penzeys.com It's obviously not the traditional pumpkin or pecan pie but I'm planning on trying it this year...

Pumpkin-Pecan Pie

No holiday meal is complete without pie, and this recipe from Bill makes two beautiful, delicious pies that will delight pecan pie lovers AND pumpkin pie lovers.

Pie Crust
11/2 sticks butter, room temperature (3/4 cup)
11/2 Cups flour
1 TB. sugar
1/2 tsp. salt
3-5 TB. milk
Pumpkin Layer
1 16 oz. can pumpkin (not pie filling)
3/4 Cup sugar
1/2 tsp. salt
1 tsp. PENZEYS CINNAMON
1/2 tsp. GROUND ALLSPICE
1/2 tsp. PURE VANILLA EXTRACT
2 large eggs
Pecan Layer
1 Cup white corn syrup
1 Cup dark brown sugar
1/3 Cup melted butter
1 tsp. PURE VANILLA EXTRACT
3 large eggs, slightly beaten
2 Cups chopped pecans

Crust: Using a fork or your fingers, mix the butter with the flour, sugar and salt until it looks likes peas and crumbles. Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks together. Divide the dough in half and pat into discs. Cover in plastic wrap and chill for 30 minutes before rolling out. On a well-floured surface, roll the discs from the center to the outer edges with a well-floured rolling pin. Add more flour if needed. Roll until the circles are larger than your pie pans. Gently ease the crusts into the pans.

Pumpkin Layer: Prepare the pumpkin layer while the crust dough is chilling. Preheat oven to 350. In a mixing bowl, beat together the pumpkin, sugar, salt, CINNAMON, ALLSPICE and VANILLA until well mixed. Add the eggs and beat until combined. Divide the pumpkin mixture evenly between the two crust-lined pie plates. Bake at 350 for 15 minutes. Check the pies by jiggling them gently. You don’t want the pies to be completely set, you want them to still be slightly under-baked but not runny. Remove from the oven and let cool while you make the pecan layer.

Pecan Layer: In a mixing bowl, combine the corn syrup, brown sugar, butter and VANILLA. Mix well. Add the eggs and mix to combine. Fold in the pecans. Divide the pecan mixture between the two pies and return them to the 350 oven. Bake for 45 minutes.
Prep. time: 30 minutes
Baking time: 15 + 45 minutes = 60 minutes total
Serves: 16-24 (2 pies)

Nutritional Information: Servings 24;
Serving Size 1 slice (87g); Calories 280; Calories from fat 140; Total fat 16g; Cholesterol 65mg; Sodium 180mg; Carbohydrate 33g; Dietary Fiber 2g.
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Old 12-01-2009, 02:26 PM
 
Location: Celebration wannabe...
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Sounds great!
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Old 12-04-2009, 09:25 AM
 
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I know it's a little late!! But weight watchers has an excellent pecan pie recipe that includes chocolate! I can't seem to find it online but it is insanely delicious ... maybe something to consider for next year =)
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