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Pecan Pie recipe



 
 
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  #31  
Old January 15th 11, 03:44 PM posted to rec.crafts.textiles.quilting
Lizzy Taylor
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Posts: 735
Default Pecan Pie recipe

On 12/01/2011 15:12, Roberta wrote:
Most recipes seem to need Karo syrup. But since I live in a Karo-free
zone (Germany), I like this recipe. It has NEVER failed.

1 cup sugar (I sometimes use half and half brown and white)
2 beaten eggs
6 tablespoons butter
1/4 cup milk
1 cup pecans (I usually use about 1 1/2 cups)
1/2 cup raisins (definitely optional! But this is really good using
dried cranberries or chopped candied ginger.)

Melt the butter in the milk. Spread nuts and fruit in the unbaked pie
shell (see below). Beat sugar and eggs into the milk mixture and pour
over the nuts/fruit. Bake at 350 for 40-45 minutes. cool before
serving.

Pie crust:
6 tablespoons butter
1-2 tablespoons sugar (If you want to use this for e.g. a quiche,
leave out the sugar and give it a pinch of salt instead.)
1 cup flour (Place a tablespoon of cornstarch in the bottom of the cup
before measuring -makes a lighter pastry.)
Cut these ingredients together (or use a food processor) until it
resembles fine crumbs. Then add just enough cold water to hold it
together. The dough shouldn't be sticky. The amount of water depends
very much on humidity -sorry! But a spoonful is usually enough in my
humid climate.
Let the dough rest for half an hour before you roll it out.

Roberta in D


Thank you Roberta for the syrup free version. I was looking at the
others wondering what substitution to make. Now I don't need to. What
sized pie dish do you make with the pastry?

Lizzy
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  #32  
Old January 16th 11, 06:34 AM posted to rec.crafts.textiles.quilting
Mary O'Neill
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Posts: 72
Default Pecan Pie recipe

Thank you all for the recipes! I made two pecan pies tonight from a
recipe that was emailed to me. I surely want to try some of the others.
I'm interested in making the one that has no Karo in it. Some of the
filling ended up under part of the crust. No worries, it is still
delicious!

I'm so full from sweet richness, it may be a while before I make another
one. I love to bake, but it always makes we gain weight when I do,
unless I give it away!

Cheers, Mary O'Neill
  #33  
Old January 16th 11, 01:44 PM posted to rec.crafts.textiles.quilting
Lizzy Taylor
external usenet poster
 
Posts: 735
Default Pecan Pie recipe

On 12/01/11 15:12, Roberta wrote:
Most recipes seem to need Karo syrup. But since I live in a Karo-free
zone (Germany), I like this recipe. It has NEVER failed.

1 cup sugar (I sometimes use half and half brown and white)
2 beaten eggs
6 tablespoons butter
1/4 cup milk
1 cup pecans (I usually use about 1 1/2 cups)
1/2 cup raisins (definitely optional! But this is really good using
dried cranberries or chopped candied ginger.)

Melt the butter in the milk. Spread nuts and fruit in the unbaked pie
shell (see below). Beat sugar and eggs into the milk mixture and pour
over the nuts/fruit. Bake at 350 for 40-45 minutes. cool before
serving.

Pie crust:
6 tablespoons butter
1-2 tablespoons sugar (If you want to use this for e.g. a quiche,
leave out the sugar and give it a pinch of salt instead.)
1 cup flour (Place a tablespoon of cornstarch in the bottom of the cup
before measuring -makes a lighter pastry.)
Cut these ingredients together (or use a food processor) until it
resembles fine crumbs. Then add just enough cold water to hold it
together. The dough shouldn't be sticky. The amount of water depends
very much on humidity -sorry! But a spoonful is usually enough in my
humid climate.
Let the dough rest for half an hour before you roll it out.

Roberta in D



Thank you again - I made this last night, but cheated with a pre-made
pie shell from the supermarket, and the filling JUST fitted in. The pie
was a success in the making and the eating. I used dried cranberries
and found that their tartness contrasts very pleasingly with the
sweetness of the filling. When less pressed for time I will do the
whole thing from scratch.

Lizzy

  #34  
Old February 1st 11, 05:14 PM posted to rec.crafts.textiles.quilting
Lizzy Taylor
external usenet poster
 
Posts: 735
Default Pecan Pie recipe

Hi Roberta,

Next time I make this I'd like to document the process and write it up
on Instructables ( http://www.instructables.com/ )for all those who,
like us, live in the Karo-free part of the world. May I have your
permission to do so?

It was most successful and went down well!

Lizzy

On 12/01/2011 15:12, Roberta wrote:
Most recipes seem to need Karo syrup. But since I live in a Karo-free
zone (Germany), I like this recipe. It has NEVER failed.

1 cup sugar (I sometimes use half and half brown and white)
2 beaten eggs
6 tablespoons butter
1/4 cup milk
1 cup pecans (I usually use about 1 1/2 cups)
1/2 cup raisins (definitely optional! But this is really good using
dried cranberries or chopped candied ginger.)

Melt the butter in the milk. Spread nuts and fruit in the unbaked pie
shell (see below). Beat sugar and eggs into the milk mixture and pour
over the nuts/fruit. Bake at 350 for 40-45 minutes. cool before
serving.

Pie crust:
6 tablespoons butter
1-2 tablespoons sugar (If you want to use this for e.g. a quiche,
leave out the sugar and give it a pinch of salt instead.)
1 cup flour (Place a tablespoon of cornstarch in the bottom of the cup
before measuring -makes a lighter pastry.)
Cut these ingredients together (or use a food processor) until it
resembles fine crumbs. Then add just enough cold water to hold it
together. The dough shouldn't be sticky. The amount of water depends
very much on humidity -sorry! But a spoonful is usually enough in my
humid climate.
Let the dough rest for half an hour before you roll it out.

Roberta in D

  #35  
Old November 29th 18, 10:50 PM posted to rec.crafts.textiles.quilting
[email protected]
external usenet poster
 
Posts: 1
Default Pecan Pie recipe

On Tuesday, January 11, 2011 at 3:12:10 PM UTC-6, dealer83 wrote:
On Jan 11, 12:33*pm, Mary O'Neill wrote:
My mom was given a bunch of pecans and she wants to make a pie.
The only recipe I tried didn't turn out. We need a tried and true recipe
if anyone has one.

To stay on topic, I'm making my husband a quilt. It's the first one I've
made him, but not the first time I've sewn for him *This is the first
quilt I've made in two years. *Been ho hum about sewing over that time.
* I've only been mending. *I feel good about this though and have bought
even more fabric to add to my "To Do" list.

--
Mary O'Neill Customer Service Rep
Medical Data Services
nonformulary.com
nohealthinsurance.net


Here's the one I've used for years and it always gets rave reviews:

3 egg lightly beaten with fork or whisk
3/4 dark corn syrup
3/4 cup sugar
1/4 teaspoon salt
2 1/2 teaspoons vanilla
1 cup pecans
1 unbaked 9 inch pie shell
3 tablespoons melted butter

Combine eggs and corn syrup, mix well. Add sugar, salt, and vanilla
and stir well. Let stand 5 minutes. Meanwhile spread pecans evenly
on bottom of pie shell. Stir melted butter into syrup mixture and
pour over the pecans, covering each one. The pecans will rise to the
top. Bake at 375 degrees for 40-45 minutes until center is firm.

I've never had this recipe fail. It's delicious! Donna


 




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