The Thanksgiving Mega Thread

Chiselling means something has gone terribly wrong with the crust.  I mean, I have made a fair share of pecan pies over here and have never had chisel issues.

Why not just try a readymade one from the fridge section near the butter? Just roll it out and you're ready to go...slop in the filling and bake.   You've got enough stress with the rest of your meal...

If you ever taste corn syrup on its own, you'll never cook with it again...

I used to drink white Karo syrup straight from the bottle when i was a brat!

Mrs. R the custard one sounds nice to me- probably because I am kind of thinking of it like a pumpkin pie type custard rather than an cold custard like on trifle...

I could be wrong, but I think she's referring to having problems with the filling getting too hard. I read on here somewhere that you have to cook them at a lower temp and shorter time with the golden syrup, I think. I'll see if I can find that again...

Yeah the filling was a bit hard, or drier anyway, and some of it had seeped under the crust which then became firmly glued to the Pyrex glass pie dish. 

It might mean your filling boiled out so  yes likely the heat was too high...

I tried this one
http://www.bbc.co.uk/food/recipes/database/pecanpie_12453.shtml

and it was pretty good---I did not make the crust and I think used a spiced rum.... 

I thought all Pecan Pies had eggs? 

You can sub Karo for golden Syrup- but do cook your pie a bit less time and at a bit lower temperature from your American recipes.  I found that it worked great this way - BUT- if you don't make the adjustments- by day 2, your pie will be as hard as peanut brittle!!!

YES!!! It took some time, but I finally found it in this very thread - back a year, but here it is. LOL

So after much deliberation and a few "you can do it"'s here on UKY I am making my own dessert.  And decided to make Pumpkin Pecan pie because that one's my fave. 

So I've been reading about the Pecan Pie issues... should I also bake this at a lower temp since it does have the Pecan topping?  And is corn syrup available in most major shops (Tesco, Sainsbury, etc) or is that why there's talk about golden syrup?

http://www.epicurious.com/recipes/food/views/Pecan-Pumpkin-Pie-108774


Luckily, I'm not cooking today...otherwise if I was I'd be freaking out in the kitchen right now and not on UKY.   

  And is corn syrup available in most major shops (Tesco, Sainsbury, etc) or is that why there's talk about golden syrup?

Yes, we have no corn syrup today. Or any other day.

You can get it on line.

Yes, we have no corn syrup today. Or any other day.

You can get it on line.

Unfortunately I won't be able to get it by Saturday...   Can I sub with golden syrup then and just cook at a lower temperature?

Unfortunately I won't be able to get it by Saturday...   Can I sub with golden syrup then and just cook at a lower temperature?

I have never tried it but I'm sure it would taste ok. Not exact but good enough.

You can make corn syrup substitute yourself. I have never tried so I would probably go the golden syrup route.

(Personally I'd add some vanilla to this recipe. If I were to make it)
2 cups white sugar
3/4 cup water
1/4 teaspoon cream of tartar
1 pinch salt
Directions
1Combine all ingredients in a large saucepan.
2Bring to a boil, stirring constantly.
3Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
4Uncover and simmer, stirring often, until it reaches the soft ball stage.
5Cool and store in a covered container at room temperature.

For anyone who's interested, on the home page of the NY Times there's an interactive graphic showing the 50 most searched for Thanksgiving recipes by state. Just thought it was interesting, especially the regional differences.

www.nytimes.com/interactive/2009/11/26/us/20091126-search-graphic.html

My mom used to make a pecan pie made with butterscotch jello pie filling....Yuck

My mom used to make a pecan pie made with butterscotch jello pie filling....Yuck

Sounds almost as good as that strawberry salmon mousse stuff.

For anyone who's interested, on the home page of the NY Times there's an interactive graphic showing the 50 most searched for Thanksgiving recipes by state. Just thought it was interesting, especially the regional differences.

www.nytimes.com/interactive/2009/11/26/us/20091126-search-graphic.html

Good to see Mississippians know their cooking for the most of the turkey day stuff. That or they just aren't computer geeks.

But I'm really ashamed they were searching for Pecan Pie! That should be in their genes.

But they were also above average for M&C. Que? Macaroni and Cheese? Just open box, boil macaroni, add butter, milk and packet and presto, Bob's your uncle.  In fact most of the southern states were above average for M&C.

My mom used to make a pecan pie made with butterscotch jello pie filling....Yuck

I love pecan pie and I love butterscotch, but together - ewwwww! LOL