I use to hate pecan pie, but one year I was making thanksgiving dinner for my family for the first time. My mom likes pecan pie so I decided to make her one. I tried this pie and it was the best pecan pie I have ever had. It completely changed my mind and now I can't get enough. Thank you for the amazing recipe!
Just made this as my first ever Pecan Pie, and it is delicious! Did your pie crust recipe too. It is this 52 year old man’s favorite pie. 11+ years later and your video is still blessing people! Thank you Stephanie!
Thank you so much that you are not only use Cups. I'm from Germany and the other Baking channels just use Cups and i allways have to Convert what i Need for Baking. Your Channel Is so wonderful. Thank you. And your recipes are so delicious.. 😊😊
I made this today and I'm eating it right now as we speak. Oh. My. God. It's delicious! I forgot to add the vanilla extract and it still tastes so heavenly!
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Thank you so much! I'm making this pie this week for Thanksgiving. I LOVED it and shared it with friends who equally thought it was fantastic. In the past, I followed my grandma's Betty Crocker recipe, but I always thought it was too sweet and it didn't call for the pecans to be roasted in advance. I think the real difference is in the Lyle's Golden Syrup, which I had never heard of until viewing this video.
Thank you for another great recipe!! I'm going to make this pie for Thanksgiving. I already made your ricotta cheesecake and alfajores! I love all your deserts and they have been a hit. Again thank you Stephanie😘😘
I like that you explain why you do what you do. Even though I don't really cook or bake much, I really want to cook or bake from scratch. I love pecan pie and I will use rum when I make it.
I made this for Thanksgiving and it turned out completely awesome. In fact, I made Cheesecake and Sweet Potato Pie and everybody ate the Pecan Pie and left the entire Sweet Potato pie and hall the Cheese Cake. The Pecan Pie was the biggest hit! Thank you, David
Great pie Stephanie! Pecan pie is one of my absolute favorites and this one is tops! As always, your explanation is clear and easy to follow. Keep the goodies coming!
I just made this - delicious. I'm in the UK and corn syrup is really hard to come by, but golden syrup is everywhere. My whole family loved it. Thanks for the recipe 😀
I just wanted to thank you for putting this recipe out there. I am from the UK and made this pudding to take to relatives for our Christmas meal. It was fabulous and I had loads of compliments. I don’t often bake so it was all a bit stressful but it turned out so well. I added the pecan decoration about 30 mins in so they didn’t burn and It probably took about 10 mins more than you suggested to cook (gas mark 4 lower shelf). I also made the pastry from your recipe and blind baked for 15 mins and cooled before adding the filling to cook. Golden syrup is a easy to get hold of over here. 2yrs later making for Xmas - different oven - what I didn’t realise was if you have an electric fan oven you need to cook at 160 & not 180!!! 😳😳
I followed this video and most say that its the best pie ever! My wife is not much of a sweet tooth person, and we ate 2 pies in a matter of a week in a half. thanks! Amazing Pecan Pie
Coming in very late, but another option is Steen's cane syrup. It has a stronger molasses flavor than golden syrup, so I mix it with some light corn syrup.
Greetings from Europe. My first ever made pecan pie is standing in the oven as I type. It looks and smells divine, and I have no doubt that it will taste divine too. Merry Christmas to you and yours ❤️
Going to try this today. Thank you so much for also including metric conversions for cups. It's really appreciated because we don't use cups as a measurement in the UK! :)
Hi Stephanie, I love every recipe you make, it turns out excellent every time. Your very clear at explaining and also I enjoy your channel... its the best!!! Thanks very much.
Hi Stephanie.. hope you are doing good 😊 I have tried this receipe today. It came out well. This is my first pie 🥧 thank you so much for your receipe..
Thank you for making my other favorite pie. Lemon is the other. I'm in the process of making it now. My syrup is cooling and pie crust in the fridge. Have an awesome day
There is a powdered egg substitute sold in health food stores. I cannot remember what it is called, but it worked pretty well in baked things like cake. Not sure if it would work with this sort of recipe, but it is certainly worth a try.
Hi just a thought, wouldn't the eggs have higher chance of cooking if you add them gradually in the warm filling? From my backing experience I think it should have been the other way around, add the filling into the egg mixture gradually. Now having said that, I love all your recipes!
Yes, gradually add up to 1/3 of the hot into the cold, while constantly stirring, to temper the cold. Then gradually add the tempered cold liquid into the remaining hot, again while constantly stirring, to finish combining.
I was watching the very end of the video and your smile came out of nowhere! You have a very nice smile. You should smile more. Your video was great. And now I know how to make Pecan Pie! Thanks so much for the video.
I love your video and that you explain the diffrence between golden and dark corn syrup. I am definitely going to use this recipe. I only wish that you showed a piece of the pie after it was cooled so we could see the consistency and color of the inside. (if i cook the sugar longer will the pie have more of a caramel consistency, thats what I really am trying to get?)But GREAT instruction. Thanks so much!
After leaving the mixture cool down, it was really thick. Did I leave it cool for too long? After I added the egg and cream I heated it up a little bit and was able to stir it after that. Great recipe! Your videos are the reason I started baking :)
I have a double mix of this in the oven (mother in laws pie plate was huge!) I'm confident it will be delicious... just have to wait for the mammoth to cook. It's for xmas eve dessert at her place. Dessert buffet for xmas day is mostly sorted...
I love how you bring up alternatives during the lesson. Do you of any less store dependent syrup recipes? I'd rather not go pick up a can of syrup but I do buy bulk brown and cane sugar. and have creamy milk in my kitchen all the time. Perhaps there's a few more things I could add to have a close enough syrup? Relying on the store means I have to have this recipe specific item due to the fact I never buy syrup or need it, but when I do I just mix up some cheaters syrup.
The pie is cooling and we're all excited to try it since I have never made a pie before -- and since it smells wonderful! I did have a question about the recipe, though. In the video, you say to use 1/3 cup of cream, but the text to the video on the Joy of Baking site says 1/4 cup of cream. I went with 1/3, but was wondering which is correct.
howbrulev63 It should be 1/4 cup of cream. Sorry about that. We did make a note in the top left hand corner of the video that it should have been 1/4 not 1/3 cup. But if you used 1/3 cup it won't make much difference in the filling.
Joy of Baking Ahhhh -- I see it now! This was my "practice pie" for Thanksgiving, so I'll get it right later in the week. You are right, though -- it must not make much difference since the pie is delicious with 1/3 cup! Thanks again! I'm looking forward to making your pumpkin pie this week, too -- it will be my second pie ever!
You should of cut the pie!! I think your recipe makes the texture less gooey then the other ones ive seen on youtube, wanted to see what texture looked like, your recipe looks like the best one.
If you want a lighter flavor, you can also use light corn syrup. To cut some of the sweetness of the pie, I always serve it with with unsweetened whipped dream.
The pie is a big success here :) I have another measurement question. The text of the short crust recipe on the pecan pie page of Joy of Baking calls for a tablespoon of sugar, but the full crust recipe, which makes twice as much dough on the page with the pie crust video also calls for a tablespoon of sugar. Is one actually supposed to have more or less?
howbrulev63 The sugar is just to add a little sweetness so I tend to vary the amount depending what I bake. So you can make the recipe as is, or you could use only 1/2 tablespoon of sugar for the single crust.
New subscriber and want to make this for Thanksgiving.....do I have to add the cream? What temp should the center of the pie be to tell when it is done? Are leftovers stored in the fridge?
In the video you say to use 1/3 a cup of cream, but the recipe says 1/4 cup...was the 1/4 a typo? Thanks in advance! PS: your website and vids *rock*. You make baking so much less intimidating! :-)
Hi, I wonder what Golden syrup or corn syrup is... I've never heard of such things here in Germany. Is it like Maple Syrup? I wanted to make this pie, but I'm not sure what to use regarding the syrup. :)
Golden syrup is what us English have on pancakes. It is like maple syrup but tends to be thicker and tastes less sweet but it has a very unique flavour. You can sort of taste a little bit of the tin it comes from.
I have never had pecan pie with cream in it. Would that make it a praline pie instead? Also is there a way of making it less sweet? My MIL made a great pie, not too sweet, but she never measured anything. Sadly, the recipe died with her. Any suggestions?
Hello mam ! I am a big fan of yours n follow your recipes regularly. My kids loved the recipes which I have tried already. Thank you so much for sharing them . I have a quick question for you , do we have to bake the crust before filling it or just bake everything together? Plz help me . TIA
how about if i use 1/3 of a cup of golden syrup with 1/3 cup of dark corn syrup if I have just that amount of both? I wonder if they would blend well? Thanks!
