Hisgirl
DIS Veteran
- Joined
- Apr 8, 2011
I grew up in the south where pecan pie is a staple. Every Thanksgiving, Christmas, fancy supper...there it was, in all its karo syrup glory. However, one day, I was wondering what folks did prior to the invention of high fructose corn syrup.
I mean, sweet is sweet, whether it's from a tree, cane, vegetables, fruit, it can come in so many forms, but for some reason, pecan pie just settled for that highly processed corn syrup.
Yall.
I landed on the Holy Grail of pecan pies. I mean to tell you, that angels sing when this comes out of the oven. Every single person who closed his/her mouth around a fork will stop talking, widen their eyes and ask "WHO brought this pie, oh my ever lovin sweet glory???!!"
Nothing compares. Nada. The corn syrup pie cannot compete. I would enter this pie into a pecan pie contest and leave to go home and watch SEC football and only go back to collect my prize. Because it would win. The other pies would leave. It's that good.
I dare you to try it. And come back to discuss. Don't write it off when you see the ingredients. Think about it. Karo syrup is highly processed. This is natural and the flavor, while it's a pecan pie 100%, it's the cadillac pecan pie, the drop the mic pecan pie, and be certain, it won't last 24 hours.
The Recipe:
OLD FASHIONED PECAN PIE
1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 tablespoon molasses
4 tablespoons unsalted butter , cut into 1/2-inch pieces
1/2 teaspoon salt
1 tsp vanilla extract
6 large egg yolks lightly beaten
1 1/2 cups chopped pecans or left whole, your choice.
(9-inch) unbaked pie shell (see note), chilled in pie plate for 30 minutes pillsbury rolled up crust or homemade.
MAKE FILLING Adjust oven rack to lowest position and heat oven to 450 degrees. (you will be reducing the heat later)
Heat brown sugar, maple syrup, heavy cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes.
Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Put egg yolks (yolks ONLY, not the whites) into a separate bowl. Add a little of the warm filling to the egg yolks to temper (One spoonful at a time over and over and over until egg mix is brown) and then add all back into the filling. Whisk until incorporated. Add vanilla. Be careful with this part. You don't want to add the eggs too quickly or they will cook and lump.
Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. I always put a ring pie crust cover over the crust edges to protect from over-cooking.
Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving.
My notes: If you don't want to make your own pie crust, then get the rolled up kind. It's so much better than the frozen pie crust shells. Use fresh ingredients, eggs, pecans, cream, butter. Nothing worse than rancid nuts! Don't overcook. Know your oven, if it undercooks or overcooks. Invest in an oven thermometer to check. The one I cooked this week was probably for 45-53 total cooking time.
I mean, sweet is sweet, whether it's from a tree, cane, vegetables, fruit, it can come in so many forms, but for some reason, pecan pie just settled for that highly processed corn syrup.
Yall.
I landed on the Holy Grail of pecan pies. I mean to tell you, that angels sing when this comes out of the oven. Every single person who closed his/her mouth around a fork will stop talking, widen their eyes and ask "WHO brought this pie, oh my ever lovin sweet glory???!!"
Nothing compares. Nada. The corn syrup pie cannot compete. I would enter this pie into a pecan pie contest and leave to go home and watch SEC football and only go back to collect my prize. Because it would win. The other pies would leave. It's that good.
I dare you to try it. And come back to discuss. Don't write it off when you see the ingredients. Think about it. Karo syrup is highly processed. This is natural and the flavor, while it's a pecan pie 100%, it's the cadillac pecan pie, the drop the mic pecan pie, and be certain, it won't last 24 hours.
The Recipe:
OLD FASHIONED PECAN PIE
1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 tablespoon molasses
4 tablespoons unsalted butter , cut into 1/2-inch pieces
1/2 teaspoon salt
1 tsp vanilla extract
6 large egg yolks lightly beaten
1 1/2 cups chopped pecans or left whole, your choice.
(9-inch) unbaked pie shell (see note), chilled in pie plate for 30 minutes pillsbury rolled up crust or homemade.
MAKE FILLING Adjust oven rack to lowest position and heat oven to 450 degrees. (you will be reducing the heat later)
Heat brown sugar, maple syrup, heavy cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes.
Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Put egg yolks (yolks ONLY, not the whites) into a separate bowl. Add a little of the warm filling to the egg yolks to temper (One spoonful at a time over and over and over until egg mix is brown) and then add all back into the filling. Whisk until incorporated. Add vanilla. Be careful with this part. You don't want to add the eggs too quickly or they will cook and lump.
Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. I always put a ring pie crust cover over the crust edges to protect from over-cooking.
Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving.
My notes: If you don't want to make your own pie crust, then get the rolled up kind. It's so much better than the frozen pie crust shells. Use fresh ingredients, eggs, pecans, cream, butter. Nothing worse than rancid nuts! Don't overcook. Know your oven, if it undercooks or overcooks. Invest in an oven thermometer to check. The one I cooked this week was probably for 45-53 total cooking time.