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Old 10-18-2011, 09:11 AM   #1
Dusty Britches
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Default Pecan Pie

I love pecan pie, but I made it one time and I was very disappointed so I've been scared to make it again. I thought the pecans were supposed to rise to the top, hence the middle of the pie was jelled, creamy and the nuts were on top. So then I started thinking perhaps I should just put the pecans on top and not mix it in. But every receipe I've seen says to mix the pecans in.

So, what should I do? And, does anyone have a favorite pecan pie receipe they want to share?
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Old 10-18-2011, 09:24 AM   #2
Sparkles
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following along I love pecan pie. My neighbor makes a great one. I'll see if she'll email me the recipe and I'll copy and paste it here.
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Old 10-18-2011, 11:02 AM   #3
E.TX.BOWHUNTER
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The recipe on the karo syrup bottle is hard to beat for a traditional pie.
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Old 10-18-2011, 12:09 PM   #4
Cajun Blake
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do you have the TBH cookbook ?

pretty sure I shared a Bourbon Pecan Pie recipe

if you need it, i can dig it up at home and post
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Old 10-18-2011, 01:45 PM   #5
Deb
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Quote:
Originally Posted by Cajun Blake View Post
do you have the TBH cookbook ?

pretty sure I shared a Bourbon Pecan Pie recipe

if you need it, i can dig it up at home and post
Please dig it up. I would like to compare it to my family recipe.
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Old 10-18-2011, 11:16 PM   #6
Cajun Blake
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Quote:
Originally Posted by Deb View Post
Please dig it up. I would like to compare it to my family recipe.
http://www.raginblaze.com/recipes/bo...pecan-pie.html

Deb

The recipe is on my website
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Old 10-19-2011, 12:10 PM   #7
Dusty Britches
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Thanks!


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So, does anyone know why my pecans didn't rise to the top?
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Old 10-19-2011, 02:11 PM   #8
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Quote:
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Thanks!


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So, does anyone know why my pecans didn't rise to the top?
Try cutting down a bit on the sugar. The sugar will coagulate not allowing the pecans to rise.
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Old 10-19-2011, 02:38 PM   #9
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Awesome website, thanks!
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Old 10-19-2011, 03:20 PM   #10
jetlee
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Saw a recipe today in the Houston paper. They mixed all the other ingrediants and put them in the pie shell, then added the pecans. It was from Aggies,moms, and apple pies.
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Old 10-19-2011, 06:32 PM   #11
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Quote:
Originally Posted by E.TX.BOWHUNTER View Post
The recipe on the karo syrup bottle is hard to beat for a traditional pie.
^^^^^This. You can't go wrong with this one. I make it all the time and everyone loves it.
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Old 10-19-2011, 08:11 PM   #12
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Our family recipe calls for them to be placed on top, turns out great every time I've made it.
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Old 10-19-2011, 09:38 PM   #13
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Quote:
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Our family recipe calls for them to be placed on top, turns out great every time I've made it.
Our family recipe calls for pieces to be mixed in and halves to be put on top.
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Old 10-19-2011, 09:45 PM   #14
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I have always mixed in chopped pecans and then topped with whole pecans.
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Old 10-25-2011, 10:33 AM   #15
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The recipe I use is pretty traditional, although I made a kahlua pecan pie last year and it was amazing..... I just google a lot of my recipes.


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Old 10-25-2011, 10:39 AM   #16
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Quote:
Originally Posted by E.TX.BOWHUNTER View Post
The recipe on the karo syrup bottle is hard to beat for a traditional pie.
Yep, very good.
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Old 11-12-2011, 06:16 PM   #17
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Weve used the Karo bottle as well, Tastes Great!
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Old 09-22-2021, 05:11 PM   #18
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Thanks!
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Old 09-22-2021, 06:30 PM   #19
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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 at 07:13 PM.
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Old 09-22-2021, 06:37 PM   #20
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Dangit, almost made it 10 years. Lol. My aunt made the best pecan pies, she's gone on to the better life now so I guess I gotta follow garguys recipe.
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Old 10-07-2021, 12:15 PM   #21
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That bourbon pecan pie sounds good. I am going to have to try it.
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Old 10-07-2021, 02:11 PM   #22
Mike D
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Cajun Blakeís bourbon pecan pie recipe is on point!

Iíve made it at thanksgiving and Christmas for several years now and thereís rarely any leftovers.

I use pecan halves mixed in and never seem to have an issue with them not rising to the top.


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Old 10-09-2021, 09:31 AM   #23
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This was my mom`s recipe that she always made. My wife has been making them with this recipe since she passed and they always turn out great.

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Old 10-09-2021, 11:13 PM   #24
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Shuttle Pecan Co in Junction had the best recipe. That’s the one I use and it’s always great.
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Old 10-09-2021, 11:13 PM   #25
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Shuttle Pecan Co in Junction had the best recipe. Thatís the one I use and itís always great.
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Old 10-10-2021, 12:30 AM   #26
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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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Old 10-13-2021, 04:58 PM   #27
Dusty Britches
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I will try again with all of the tips you suggested.

Blind bake? Is that pre-bake?
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