Originally posted by E.TX.BOWHUNTER
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Pecan Pie
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I'm gonna save yall some heart ache. Go to the grocery store and buy an Edward's frozen pecan pie. The it out of the box and let it thaw about an hour. Cut and eat while it's still very cold. Way cheaper than making obe and comes out perfect every tine.Last edited by GarGuy; 09-22-2021, 05:13 PM.
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I am constantly trying to improve on good recipes, with one exception: the recipe on the Karo syrup bottle.
As for your pecans not floating to the top, it’s hard to say. My first thought is that the sugars toward the top of your pie may be cooking faster than the sugars at the bottom of the, but this is speculation on my part.
Nevertheless, here are a few thoughts: If you’re not using the recipe on the Karo syrup bottle, at least try a recipe that includes Karo or corn syrup. I know pies with corn syrup have a slightly different texture than pies made with cane sugar only. Corn syrup should allow your pie to stay in its liquid state a little longer, allowing your pecans more time to work their way to the top.
Does your oven use only a top heating element to bake? If so, perhaps placing your pie on the bottom oven rack will inhibit the development of caramelization on the top of your pie, again, allowing the pecans to float to the top.
And finally, are you using a glass pie pan. I remember somewhere reading about the radiant energy effect of using glass that helps avoid a soggy crust on the bottom. This tells me that the radiant effect directs more heat to the bottom, thereby ensuring (hopefully) that the top and bottom cook at relatively the same rate. Also, are you blind-baking your crust?
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My two suggestions for pecan pie
Hi Dusty. Thanks again for the awesome TBH express you and Pistol helped me with some years ago. Y'all are nice people.
Back to pecan pies. I use the Karo bottle recipe with light syrup. I used to have problems with my pecan pies being runny when they are sliced. I have found two things that solve the problem.
The first thing is to melt the butter in a mixing bowl then add the vanilla, the Karo, and the sugar. Mix well.
Beat the three eggs in a separate bowl, then add them to the first bowl with the other ingredients. Mix well.
Weigh the pecans and have them ready in another bowl.
Set up a double boiler and add the mixture. Boil the water in the lower boiler, stirring the top pan contents gently, until the mixture in the top pan reaches 130 degrees with a thermometer. Pour the mixture into a store-bought frozen deep dish pie crust that has been thawed to room temp.
After you pour the hot mixture into the pie crust, add your pecans and dunk them all under the mixture to coat them with syrup. They will float back up, but they definitely need to be coated with the syrup glaze. If you think that your pecans might be stale, toast them lightly on a piece of foil in a toaster oven or oven before heating the mixture.
Second thing is to bake the assembled pie in an oven pre-heated to 350 degrees. Remove from the oven when the the center of the pie filling reaches 200 degrees according to your thermometer. Let cool for a few hours. Done.
Once the pie is cooled, cover tightly with plastic wrap and store fridge. Allow to warm to room temp before serving. 15 seconds in a microwave is ok, too.
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