[CnD] Smooth pecan pie filling?

Regina Marie reginamariemusic at gmail.com
Fri Nov 20 18:31:20 EST 2015

Servings 8 
•	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.

Regina Marie
Phone: 916-877-4320
Email: reginamariemusic at gmail.com
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-----Original Message-----
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?

Hi all,
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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