Recipes

[River Song]

You can substitute maple syrup for the corn syrup in pecan pie recipes.  The purpose of corn syrup is to prevent the crystallization of the granulated sugar during baking to give the filling a silky texture.  Before the use of corn syrup in the 1970's, we made pecan pie with brown sugar and it did tend to have a grainy texture compared to more modern recipes made with corn syrup.

Hmm. I have a big bag of pecan halves from Costco sitting in my pantry and I'm pretty sure I have all the ingredients to make a pie.  A maple and bourbon pecan pie sounds pretty darn good!

[okaywitheasypay]

I always use light corn syrup. As seen from the comments here it is pretty much a personal preference.

@Queen of shop I have made many pecan pies thru the years and they never seemed memorable. This year I toasted the pecan pieces ( I used chopped). I always burn them when I use a stove top skillet. This year I nuked in one minute intervals and tested a peice each time . I believe it was at about 3-4 minutes that worked for maybe 1 1/4 cup of pecans. DH & I were quite pleased. The flavor really stood out.

[Zhills]

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@Skyegirl21 wrote:

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@Zhills wrote:

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@Kachina624 wrote:

Easiest pie in the world to make.  I prefer light corn syrup as I don't care for a strong molasses taste.  I also prefer to use broken pecans rather than halves.  Easier to cut.

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You might like this one.....

WHITE PECAN PIE

Filling:

2 Eggs

1 Cup Sugar

1 tsp Flour

1 Cup Sour Cream
¼ tsp Lemon juice

Brush pie crust with egg white. Pour in Filling and top with pecans.

Bake at 350° 40-50 minutes. Let stand before serving.

It's really good

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Hi , Interesting recipe with sour cream!  
Question, what crust do you use, I mean buy for this recipe? (Im no pie crust baker)-, lol! 

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I have 9" pans and use store bought dough!  Plain pie crust dought!

[Queen of shop]

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@okaywitheasypay wrote:

I always use light corn syrup. As seen from the comments here it is pretty much a personal preference.

@Queen of shop I have made many pecan pies thru the years and they never seemed memorable. This year I toasted the pecan pieces ( I used chopped). I always burn them when I use a stove top skillet. This year I nuked in one minute intervals and tested a peice each time . I believe it was at about 3-4 minutes that worked for maybe 1 1/4 cup of pecans. DH & I were quite pleased. The flavor really stood out.

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@okaywitheasypayI'm so happy that your pecan pie came out well. Toasting with a skillet can be tricky. You can't leave them for a second and you have to keep moving them around. Plus there is carry over cooking time even when you remove them from the skillet. Labor of love for my dad. LOL.

I toast coconut flakes in the microwave. I lived and learned that a skillet for toasting them on the stovetop is a disaster. They burn up faster than pecans. Oh my!

I put them on a paper plate and check them one minute at a time. Usually three minutes does the trick.