[CnD] Smooth pecan pie filling?
reginamariemusic at gmail.com
Fri Nov 20 18:31:20 EST 2015
SOUTHERN PECAN PIE
• 1 cup sugar
• 1 and 1half cups corn syrup (I use half dark and half light)
• 4 eggs
• 1 fourth cup butter
• 1 and 1 half teaspoons vanilla
• 1 and 1 half cups pecans
Unbaked deep dish pie shell
1. In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
2. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
3. At this point I like to strain the mixture to make sure it's smooth and lump free. (Use a cheesecloth or wire screen strainer.)
4. Stir in butter, vanilla and pecans. Pour into crust. Bake in 350 degrees F oven 45-60 minutes or until set.
Email: reginamariemusic at gmail.com
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From: Alex Hall via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Friday, November 20, 2015 12:28 PM
To: [cookinginthedark at acbradio.org]
Subject: [CnD] Smooth pecan pie filling?
I really, really love can pie. My sister recently made one, only her second attempt, and it tasted very eggy. I would compare it to a custard pie, with the small bits of egg and the egg flavor you’d expect. However, when I get this pie in a restaurant, the filling is very smooth, more like the texture of pumpkin pie than custard. (Yes, I know pumpkin pie is a custard, but it’s totally smooth whereas custard is eggy.) Does anyone know of a pecan pie filling recipe that’s not eggy and that would come out smooth? Hopefully I’m making sense. Thanks.
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