You forgot to do the most important thing. You have to roast the whole pecans on a baking sheet at 350 degrees F for about 10 minutes before you chop them and add them to the filling. Roasting the pecans first makes the flavor and texture of the nuts much better in the final pie.
As I was watching this, I thought "Gee, this guy really seems to know what he's doing!" I didn't know until after I watched it that you were a professional chef, but that makes sense now. Every other recipe for pecan pie I've seen on RU-vid tonight has not been blind baked, and I wondered why...seems like it should be to me. Also, I like that you use only the yolks. Best recipe I've seen tonight, and you were certainly a pleasure. Thanks for a great recipe!
What temp did you blind bake that crust? I'm kind of surprised the crust isn't black with the blind bake for so long and then all the time it was baking with the filling. The edges of mine always burn.
hi there will this pie fit in a ten inch pie crust? I hope so because it looks delicious. My husband can't wait to try this pie. Thank you in advance for your quick response. Have a great day.
I made the pie exactly how you said to do it, however my crush was not good. It's not your fault as I have tried this pie from various recipes and I just cannot make this pie from scratch. I will say tho that your egg technique worked for me. All the pecan pie recipes I have used end up super funny. I was not successful in the crust but I finally know how to make the filling without it coming out runny. I will try another persons crush with your filling. Thanks!
Beautifully homemade pie crust... Can I use a ready-made crust (store brought)? If so, do I precook it or prick the bottom - all around with a fork then precook before adding filling?
Hello! Happy Holidays!! I was wondering if you could please 🙏🏾 tell me how to make my homemade pecan pie filling the consistency of a canned pie filling. I love my pecan pie filling to be creamy..like a pudding almost. When I lived in Texas, years ago I would go to this pie restaurant (Furr's Pie Kitchen) and their pecan pie filling was a very creamy (not jelly like) texture. Like a "canned" pie filling consistency and not overly sweet. It was so delicious 😋. They would also, make a German chocolate pecan pie version too. So scrumptious 😋
The linked recipe - states after baking the crust, then lower to 325 - so then pie must have been baked at 325. "..Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.."
I've tried this recipe a few times and sometimes it's perfect and sometimes the crust just doesn't keep it shape when I cook it and it all lowers to the bottom of the pan. Can anyone provide me any tips?
If you firmly press the crust over the top edge of the pie dish it will hold. Also, if you stick the crust in the freezer for about 30 minutes before you start baking it that will also help it to hold its shape.
I wouldn't suggest that. Honey usually doesn't do well in high temperatures. It develops off flavors that probably wouldn't taste very good. If you don't want to use corn syrup you could use cane syrup or just use white sugar.
man when i saw that all that butter in the beginning i was like, ok this is a meal that'll last a week thats acceptable. Then he added even more butter and im done m8's
I followed your directions, and watched your video several times. My problem with pecan pies has always been the crust becoming too dark. Some recipes have it pre-bake longer than your recipe, so when I saw a much shorter bake time on yours, I thought i would give it a try. Around 13 minutes before end of bake time, the crust was browning too fast. Put a piece of aluminum foil over entire pie, but it didn't help the browning. Way too dark! This is going to be presented at our neighbor's Thanksgiving tomorrow, and I am just sick. Second attempt at a pecan pie (used another recipe last night), but in each case the crust is way beyond presentable. Five more minutes and it would have been burnt. Wonder if it is because in each recipe it was ALL BUTTER. Thoughts????
Martha Cash you don't blind bake any pie crust when you are baking the filling, it unnecessary. Also, do not dock any pie crust when you are baking the filling because the filling leaks underneath your pie crust and burns. You can purchase a pie shield at any store to protect the edges your crust from burning. This guy is a joke, he does NOT know how to cook.
Instead of the high-fluted edges, if you press the pie crust down onto the pie dish with the back of a fork all the way around, it won't get dark nearly as fast as when the crust is sticking up into the air like he shows in the video. Also, when you blind bake it, wrap the foil around the edges of the crust that you used to separate the pie weights, and then after you remove the pie weights put a pie shield or aluminum foil over the edges of the crust.
All you have to do is take a long piece of aluminum foil and gently fold it around the entire rim of your crust--this will prevent it from burning!!! Guaranteed!!!
Northwest. Washington State. We usually make walnut pie though. Must be because pecan trees don't do well in the colder climates. Walnuts do fine. Just as well, apparently we pronounce pecans wrong anyway. :)
Sorry but this is not the best recipe, I seen .I like to roast the pecans, so they' can realice there full flavor, and chopping the pecans, takes from the final presentation, the only thing I liked about the recipe, was that you didn't use the egg whites., surely taste delicious, also I love Pecan Pie one of my favorites pies 🥧
