Pumpkin Pie - Pecan Pie - need to travel
loves2cook4six
14 years ago
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Comments (6)
lindac
14 years agoloves2cook4six
14 years agoRelated Discussions
Pecan pie, what's your favorite recipe?
Comments (14)I think the most likely option is a low-sugar pie rather than no-sugar. I notice even the Splenda recipes rely on corn syrup, so clearly there are limits (i.e. the gooey factor). How do you feel about agave nectar? There's a recipe on the food network that uses agave. I noticed one reviewer, who is also diabetic, further modified the recipe with the Splenda-brown sugar blend and then browned the butter to up the flavor. You might look at something like that as a possible direction to go. If you did it as tarts or pecan tassies, that would further reduce through management of serving sizes. Carol Here is a link that might be useful: Agave Nectar Pecan Pie...See MorePecan Pie
Comments (6)I started making Nick Malgieri's "Heart of Dixie" pecan pie recipe after it was posted here by Lakeguy. It's the only one I make now - not too sweet and lots of pecans; sometimes, I add more. Heart of Dixie Pecan Pie Source Nick Malgieri One batch Sweet Pastry Dough, for a 1-crust pie Filling 1 cup dark corn syrup 3/4 cup sugar 6 tablespoons butter 3 large eggs Pinch salt 2 tablespoons Bourbon 2 cups pecan halves or pieces, or a combination Prepare and chill the dough. For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature....See Morepecan pie problem - leakage
Comments (30)bbstx, I saw your comment about a pecan pie without the pecans. You might want to try this Peanut Butter Pie recipe from an old Better Homes and Gardens cookbook. I found this thread because my crust sticks to the dish. Definitely going to try some of the tips. Peanut Butter Pie 1 cup corn syrup 1 cup sugar 3 eggs, slightly beaten ½ tsp vanilla ⅓ cup peanut butter 1 unbaked pie shell Blend all ingredients. Pour into pie shell. Bake at 400⁰ for 15 minutes. Reduce heat to 350⁰ and bake for additional 30-35 minutes. Center will appear slightly less set than around the edges....See MoreRECIPE: need pecan pie recipe
Comments (6)We love this one! Courtesy of Lakeside Dave from the Cooking Forum. Heart Of Dixie Pecan Pie 1 Cup dark corn syrup 3/4 Cup sugar 6 Tbl butter 3 large eggs Pinch salt 2 Tbl Bourbon (you could omit, I use it)) 2 Cups pecan halves or pieces or a combination Prepare and chill the dough. For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2 inch excess dough at edge of pan. Fold dough under and flute edge. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature. David's notes: I add another 1/2 cup of pecans to this recipe, all the recipes I've tried call for 1 1/2 to 2 cups of pecans, I like a little more than that in mine. This guy is a great baker, I love his recipes. David~...See Morelindac
14 years ago
Terri_PacNW
14 years agoUser
14 years ago
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loves2cook4sixOriginal Author