Pecan Pie Recipes

I was at the grocery store this evening and immediately noticed the Thanksgiving meal essentials display. For some reason, I've been craving pecan pie recently and when I saw the pecans and Karo syrup I thought why not! The recipe on the bottle is soooo simple. I was pretty clueless whether to buy the light or dark syrup as I've never made a pecan pie. I went with the dark but I just read it gives a strong taste and a darker, less appealing texture. What's been your experience?

How about any suggestions or recipes to try? There are loads of recipes on the internet that could have me trying pecan pies for days... ah just what I need keep me warm in the winter, a few extra sugar pounds!

light corn syrup.  karo to be picky.

the best recipie i've ever tasted is from Cook's Illustrated, a US magazine.  it's not too too sweet and very pecany.  if you still want the recipie later let me know and i'll bring in the book to work tomorrow.

My mom always use dto follow a recipe from a very old cookbook.  I might have it someplace.  She also adds a bit of spiced rum and tends to chop some pecans very small and add them into the sugar mix so you get lots of pecan flavour and not just a layer of sugar topped with one layer of nuts.  I love her pecan pie. 

I also make one without Karo.

Let me find it!

I also halve the amount of (dark) syrup stated and substitute maple syrup.
(I think the dark syrup does give it a richer flavour)

I just saw a recipe where you can add bourbon which I'd like to try...

My mom always uses light Karo syrup.  She just sent me her recipe, here you go:


GOLDEN PECAN PIE

 

3 eggs

1 cup KARO LIGHT corn syrup

1 cup sugar

2 Tbsp maregerine, melted

1tsp vanilla

1/8 stp salt

1 cup pecan halves (I also add about another 1/2 cup chopped pecans)

1 unbaked pie shell

 

In medium bown beat eggs slightly, beat in next 5 ingredients. Stir in pecans. Pur into pastry shell. Bake in 35 oven for 55 minues or until Knife inserted halfway between center and edge comes out clean. (I sometimes need to cook 15 minutes more). Cool

 

For date nut pie, substitue 1 cup chopped dates and 1/2 cut walnuts for pecans.

This BBC one is close to what I did last year.

Ingredients
For the sweet pastry: (I just used a plain old pie crust.)
225g/8oz plain flour
110g/4oz caster sugar
110g/4oz butter
4 egg yolks

For the pecan filling:
3 eggs
110g/4oz sugar
4 tablespoons golden syrup
2 tbsp rum (I used spiced)
50g/2oz butter, melted
a pinch of salt
a few drops vanilla extract
175g/6oz pecan halves (I added some chopped ones too)



Method
1. Make the pastry by putting all the ingredients into a food processor and whizzing until you get a dough.
2. Remove and place in a plastic bag and put into the fridge to relax for 1 hour.
3. Preheat the oven to 200C/400F/Gas 6. Line a 9in/23cm pie tin with the pastry.
4. Break the eggs in a large mixing bowl and beat well and then beat in the sugar. Add the remaining ingredients and mix well.
5. Pour the mixture into the pastry case and bake for 10 minutes and then reduce the oven heat to 180C/350F/Gas 4 and bake for another 30 minutes or until the top of the pie is golden. Check if it s cooked through by inserting a skewer, it s done if it comes out clean.
6. Turn out of the tin when slightly cooled and serve warm or cold with vanilla ice cream or a spoonful of crème fraiche.

I don't have my mom's here.

Yum, thanks for all the tips. I especially like the idea about chopping the pecans fine vnicepeeps. I saw a few recipes with alcohol. Hmm, wonder which I have in the cupboard? Tomorrow will be my big baking day. I will let you know how it turns out!

Yum, thanks for all the tips. I especially like the idea about chopping the pecans fine vnicepeeps. I saw a few recipes with alcohol. Hmm, wonder which I have in the cupboard? Tomorrow will be my big baking day. I will let you know how it turns out!

So??

- Mine were a HUGE HIT.  My coworkers now want me to bake for them all the time, and the Yanks and Brits at the Dinner I went to were also well impressed.
It really was about the best pecan pie(s) I've ever made if I do say so 

After finding Karo syrup here, I was asked not to bring a pecan pie to our Thanksgiving dinner tomorrow, but to bring two pumpkin pies instead (I was going to make one of each), so that everyone gets a chance to taste some.     I will have to try making the pecan pie another time, since I have the Karo syrup, but my husband doesn't like pecans, so I guess I will be eating it myself!! 

I should have taken a picture of my pie because it was so perfect looking and soooo easy to make!

It was a hit. So much so that there are still 2 and 1/2 pumpkin pies in the fridge. Anyone want a pumpkin pie? There was only one tiny sliver left after dessert... which of course I wrapped up and hid!

I ended up using the dark Karo, 1/2 c white and 1/2 c brown sugar, chopped pecans throughout, yum, with decorative ones on top, and 3 tablespoons of rum for just a hint of flavor.

My sister said she wished she knew it would be so good and easy to make  because she would have bought a huge bag of pecans at Costco for about the same price I paid for the tiny bag! And of course we'd have another pie to nibble!