Several commented that this was their first pecan pie, which caused me to realize I've made over 100 pecan pies! Here are a few tips:
- This recipe is the classic variety, which is really the best. Slight changes in the classic recipe include using white vs. brown sugar, using dark vs. light corn syrup, using 2 vs. 4 Tbsp. butter. All are good, personal taste determines your choice.
- Don't over beat the eggs; you don't want them frothy. Melt the butter in a measuring cup and then use the buttered cup to measure the corn syrup so it will all come out of the cup.
- This recipe fills a deep dish pan. If you use a shallow pan then a double recipe will make 3 pies.
- Mix the pecan in with the filling or put them in the pan before the filling. They float to the top. Mixing them in (rather than adding them on top) insures that they have a nice glaze on them.
- Extra pecans may seem like a great idea, but they can't all get to the top. 1-1/2 cups may be too much depending on your pan. If I'm making several pies at once, I cover the bottom of the pans with pecans and then pour the filling on top. I use a fork to flip them over to look pretty after they float up.
- Check to see if pie is done by shaking the pan - no jiggle and it's done. The depth determines how long it will need to bake.
UPDATE: I just made 12 pies in a morning. I put the pecans in each crust, then mixed a double recipe in my food processor and poured the filling on top of each. Easier method for lots of pies.
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Several commented that this was their first pecan pie, which caused me to realize I've made...