BUTTERMILK PECAN PIE - DEE DEE'S
Thanksgiving without pecan pie? Just not right! What a nice twist on the traditional pecan pie; buttermilk and no karo syrup. Very easy to make and taste divine. My photo's. Hope you enjoy as much as I do!
Provided by Diane Atherton
Categories Pies
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Whisk all ingredients together; pour into piecrust. NOTE: For the chocolate lover, add 1 cup of semi sweet chocolate chips. I've not tried it yet, but my good friend Jamie Beecham says it's outta this world good.
- 3. Bake for 40 to 45 minutes.
MAMA'S PECAN PIE - DEE DEE
This is a beautiful pie I was proud to display for our Thanksgiving Dinner. When I was cooking the mixture on the stove it almost smelled like butter toffee! I did shield the crust after I added the pecans to prevent the crust from burning. It turned out great!
Provided by Diane Atherton
Categories Pies
Time 55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Beat eggs; add sugar and cream well.
- 3. Add Karo syrup, melted butter, and vanilla; mix well. Pour into uncooked pie shell and cover with pecans. NOTE: Shield the crust with strips of aluminum foil to prevent burning edges of crust.
- 4. Bake about 40 to 55 minutes @ 350° or until it doesn't shake more than jello would.
- 5. I found this info online at: http://www.squidoo.com/perfect-pecan-pie#module156619723 WHAT MAKES MY PIE RUNNY? The first time I made pecan pie, it was perfect. The filling was gooey and delicious, not the least bit runny. Maybe it was beginner's luck, because the second time I made pecan pie, it was runny. The third time, it was more like pecan soup. The fourth time, I cooked it longer, which produced burnt pecan soup. So I asked questions and experimented. Whenever I planned to take one to a potluck supper, I made two pies--one for me to taste, to see if it was acceptable; and the other to share (or throw away, depending on how that first pie tasted). Eventually I got it right. Now I am so confident in my pecan pie baking skills that I only bake one pie, and take it to a party without even testing it first. Here's the thing: Pecan pie filling is like a custard without the milk. The eggs make it set up. Never use a store-bought crust in an aluminum pan. Measure your ingredients carefully, because baking is more science than art. Verify your oven temperature is really at 350. (Don't trust your dial.). And remove it from the oven when when a toothpick comes out with just a tiny bit of gooey goodness on it. if that still isn't enough, try one or more of these suggestions: •If you're using a frozen crust, try a fresh crust You don't need to add the extra moisture. •If you're cutting your cooking time short to avoid overbrowning, or cooking at less than 350 for the same reason, don't. If your crust is burning too soon, cover the edges with foil or with a pie crust protector. Remove it for the last fifteen minutes of baking. (See below for more information.) •Throw in a few extra pecans. In fact, that's a good idea even if you don't have trouble with runny pies. •Add a fourth egg or a tablespoon of flour or cornstarch. Any of these options should make your pie filling more solid.
MAMA'S PECAN PIE
This came from my mother-in-law who had long before I met my husband, passed away. He always talked about how he missed his Mama's pecan pie, I suprised him a few years ago after I had gotten my hands on his Mama's receipe and made it for him. I never miss a holiday without making this for him. WOW the hugs I get just from a pie...
Provided by patti stovall
Categories Pies
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. preheat oven to 350* beat eggs mix thoroughly with sugar, corn syrup, vanilla and melted butter, add pecans pour into pie shell. bake 45min to 1 hour until knife inserted comes out clean.
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