SOUTHERN PECAN PIE INGREDIENTS Servings 8 • 1 cup sugar • 1 and 1half cups corn syrup (I use half dark and half light) • 4 eggs • 1 fourth cup butter • 1 and 1 half teaspoons vanilla • 1 and 1 half cups pecans Unbaked deep dish pie shell
DIRECTIONS 1. In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly. 2. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly. 3. At this point I like to strain the mixture to make sure it's smooth and lump free. (Use a cheesecloth or wire screen strainer.) 4. Stir in butter, vanilla and pecans. Pour into crust. Bake in 350 degrees F oven 45-60 minutes or until set. *smile* Regina Marie Phone: 916-877-4320 Email: [email protected] Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -----Original Message----- From: Alex Hall via Cookinginthedark [mailto:[email protected]] Sent: Friday, November 20, 2015 12:28 PM To: [[email protected]] Subject: [CnD] Smooth pecan pie filling? Hi all, I really, really love can pie. My sister recently made one, only her second attempt, and it tasted very eggy. I would compare it to a custard pie, with the small bits of egg and the egg flavor you’d expect. However, when I get this pie in a restaurant, the filling is very smooth, more like the texture of pumpkin pie than custard. (Yes, I know pumpkin pie is a custard, but it’s totally smooth whereas custard is eggy.) Does anyone know of a pecan pie filling recipe that’s not eggy and that would come out smooth? Hopefully I’m making sense. Thanks. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
