![]() When the crust comes out of the oven, pour the syrup and pecan mixture into it.Meanwhile, in a 2 quart bowl, whisk together the eggs, corn syrup, brown sugar, vanilla bean paste, and melted butter.Pre-bake the crust for 8 to 10 minutes, until it is just barely golden and not at all brown. Press the pie crust into the pie plate and proof (see note below about how to proof a pie). ![]() I have opted for chopped pecans ever since. I don't know about you, but I'd rather have a pie that is easy to cut and serve (and eat!) than one that is breathtakingly beautiful on the table. It was extra work for no benefit at all, save the fact that the pie looked nice on the table. This worked well enough because the pecans didn't burn, but I thought the pie was hard to cut because the halves were big. The second time I tried tossing the pecan halves in the sugary filling and then arranging them on top of the pie. This was a disaster because the pecan halves had no sugary coating and burned in the oven. The first time, I made the pie as the instructions below indicate, and then I laid pecan halves in a pretty pattern over the entire top of the pie. About the pies you see topped with whole pecans - I tried topping my pecan pie with pecan halves twice. So I chop the pecans with my Food Chopper into nice big pieces OR mash them a bit in the bag they come in OR buy already chopped pecans. I am lazy, and I think that a pecan pie made from chopped pecans tastes just as good as one topped with pecan halves (and maybe even better for the reason I will explain below). Pecans - Some people take the time to cut each nut individually and to line the top of their pies with pecan halves.It helps to balance the extreme sweetness of the corn syrup and brown sugar. 1 pinch of salt - Even though it's a tiny amount, don't skip this.Melted butter - This recipe doesn't call for a lot of butter (only 3 tablespoons which is slightly less than half of a stick), but the better is essential to the taste and consistency of the filling.If you don't want to invest in vanilla bean paste (you really should!), you can use the same amount of vanilla extract with decent results. It's basically a sweeter and more concentrated form of vanilla extract, and it is made from crushed up vanilla beans rather than just alcohol steeped in vanilla beans. Vanilla bean paste - I am in love with vanilla bean paste.I highly recommend getting the light brown sugar as that is most likely the base for the pecan pie flavor you're used to. Dark brown sugar contains more molasses which is slightly sweet but also slightly bitter. Light brown sugar - I do know the difference between light and dark brown sugar.If you want the same delicious pie that I make, use light. I know you can buy both, and I honestly don't know what the difference is, so I can't really help you decide which is better for your pie. Light corn syrup - I use light corn syrup, and I have never used dark corn syrup.Eggs - These bind the filling together.You can use the second one to make a beautiful pumpkin pie with pecan streusel topping and have two very impressive desserts to serve this year. You will only need 1 of these crusts to make a pecan pie. 1 pre-made pie crust - A package of pie crusts in the dairy case contains 2 crusts.They are very inexpensive, and they can save your pie crust from burning if the pie takes a little longer than expected to bake. Of course, you will need a pie plate, and I also recommend a pie shield. Looking for a gluten-free pecan pie? Hop over to this post for the best one you'll ever bake! What you'll need to make the world's best pecan pie Equipment A shallow pie will cook more quickly and may burn if you're not careful. If you use a shallower plate, you may need to adjust your cooking time. I've tried both, and I prefer the deep dish because there's more gooey filling in each bite, but that's just my personal preference. My gain is your gain because I'm going to share it with you, in the spirit of the coming holidays.Īlso, this recipe works equally well in a deep dish pie plate or a normal shallow one. Many Novembers ago, I gained about fifteen pounds perfecting my very own pecan pie recipe. I'm a real pecan pie aficionado, and I've never eaten one as tasty as this. This is the world's best pecan pie recipe because it comes out perfectly every time! There is nothing like a pecan pie with its crunchy nuts, gooey sweet filling, and flaky crust. Classic simple recipe for Thanksgiving dinner like Grandma used to make. The best easy homemade pecan pie recipe - This traditional Southern recipe is homemade from scratch except for the crust which is premade and packaged. Christmas Crafts for Toddlers & Preschoolers.
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