Thank you SO MUCH for this - recently became a single dad, so the kids and I have been baking together to bond. We're now four pecan pies deep and the kitchen is full of laughter and love
I'm genuinely confused by this concept. Why have leftovers when you can eat it all at once and then feel nothing but gluttony, satisfaction, and a little bit of self-loathing?
Thanks once again Josh. My first sober Thanksgiving in over a decade and I get to show off my usefulness to my new gf and her kids. The rewards of sobriety 💪
@@fuc8896 she had stage 4 ovarian cancer and had it removed. We think the chemo just made her weak and she passed in her sleep. I don't know all the details as I live 3000 miles away from her.
The guys commented on the “bourbon” in the soft serve? Did I miss where you added bourbon? That’s what I add to my pecan pie. It takes it to a whole other level.
I'm a serial Food RU-vid fanatic, and I'm addicted to your channel! I've never once left a comment on YT videos in my 10yrs of subscriptions but I had to give homage to your Pie Dough... how, why ... in 20yrs of making Pie Dough is it now that I've finally found a recipe that 'just works'!!! I bow down to you Sir Joshua; you've changed my world of Pie Dough forever!
Exactly what i thought. Thx for making my day. :D I once made pumpkin pie and ate the whole thing in like two days. I really dont know how someone can have "leftover pie".
I made this recipe and my wife started crying. She said it was too good! You recipes are amazing Joshua I never seen my significant other so happy. Thank you.
do you have a convection oven? others have stated they tried this and the pie came out soupy and not up to temp. others said they had to bake it so long for it to come together that the pecans burned
@@musicman0414 after troubleshooting I had take some off custard out of pie and proceed with baking. Thankfully the crust didn't burn. After removing some of it wasn't soupy any more. Hopefully this helps
Just a heads up for anybody that attempts this, I had to bake mine for about 70 minutes total at 350 and it domed quite a bit. Caro's own website says to cook til the internal temp is 200°. Definitely tent some tin foil as that extra time will potentially burn your pecans.
Thank You for taking time out your day to film this. It means alot to us. This Thanksgiving some people will not be with family due to Covid-19. I LOVE YOU!
I don’t know what these “leftovers” are that Josh speaks of, especially with pecan pie. It’s one of my favorites along with French silk and key lime. Angad can flock off.
Legit this is what I was thinking. I don't know how anyone could eat so much sugar.. I want to eat it but if I did it'll hurt my teeth from the sugar not the nuts.. 😂😂
There are so many things you can use in place of the pecans. Try bananas, raisins soaked in bourbon or other flavorings, apple slices, etc. Get creative!
I had been meaning to try to make my own crust for the first time and the easy instructions in this video were just what I needed to overcome my fear. I followed each step and it turned out so amazing! Not perfect because it was my first try but definitely good enough to motivate me to do homemade crust from now on.
reminds me of this restaurant here in Toronto that serves apple pie milkshakes, where they literally just throw a slice of apple pie (crust too) into a vanilla milkshake. deeeeelish
This is a new favorite pie however, it did need a much longer cook time than was said in the video. It took about 55 minutes to solidify. It was worth the wait!
I had to literally leave my pie or almost 2 hours!! Didn't burn the pecan to much but definitely got more cooked then what it should have. But it was annoying just to have pie in there so long to get more solid
@@arlindasaenz349 Me too. And I attempted this recipe twice just to see if I had messed it up somehow the first time. And on the 2ed try I blind baked my crust. The filling was still a soupy mess
THANK YOU! I am literally about to make your pumpkin pie so naturally I went to pull up your recipe and BAM, new recipe WITH how to do it without a food processor. I was about to wing it and hope for the best. Somehow you always pull through. Glad you're finally getting the recognition you deserve!
Bro, we made this! JUST NOW! OMFG! Truly transcendent. I almost cried on the first bite. Thank you so much for this bro. I wish I could show you a photo of this bad boy.
The moisture of the cooking environment for most pies or cookie bars makes it impossible for the maillard reaction to occur so generally nuts actually will not toast in the oven even during extended baking, aside from perhaps the topmost pecans, so I always recommend lightly toasting your nuts prior to making your pie. Pecan pies are my absolute favorite, but bourbon must be in the equation hahaha
First time caller, long time listener I made the pie crust and pecan pie today for Thanksgiving It was the best pecan pie I have ever eaten Thank you, Josh
Nice! I’ll keep that in mind when I try again. I baked it at 350 for 40 minutes, afterwards it was still watery after letting it rest for a couple hours then I baked it again for another 15 minutes. It was still watery. I even cranked my oven to 455 and baked it for 30 minutes and same result. So I let it rest over night and still same thing. Maybe everyone else who had a bad result has broken ovens haha. Thank you for the tip!
For those having issues with the pie being runny, I didn’t quite add a whole 1/4 cup of maple syrup and I added about 1/4 cup of flour to the filling, baked for approx. 60-65 minutes (I tented the edge of the pie crust with foil to prevent burning) - baked until the center was set and bounced back when lightly pressed and an internal temp of 200 degrees Fahrenheit (approx. 93 degrees Celsius) - came together perfectly and it was delicious :) Be sure to temp check directly in the middle of the pie.
“If you don’t have a food processor… a pastry blender” …bruhhh… “Or two forks” all right, all right you lost me there for a second but you brought me back. Feel free to continue, dad.
I’m moving from a apartment with a kitchen so small only one person can fit; to a house that has a kitchen that can comfortably fit 5 people in it while cooking 🧑🍳😭
This recipe can be adapted to use other things, like raisins, apple slices, bananas, etc. If a person has an allergy or doesn't eat certain things for religious or preferential reasons, there's *always* a way to work around this.
Making this pie tomorrow. There will be NO leftovers. Update: Hey man, made this pie exact to the recipe. Had a pecan pie in a pool of syrup. Needed a life guard to serve it. Made other recipes including corn starch which worked. So, not sure how you made a solid pie with this recipe. This one is tasty, but bummed out that is was a soup pie instead of a pecan pie.
how weird. I made this two nights ago and it was perfect. I don't think you allowed it to bake enough. You have to bake it until it stops jiggling when you shake it. Sometimes oven times vary bc everyone has different ovens, or climate is different....or things like that. I baked mine longer than he said to.
Hello everyone, I made this pie for thanksgiving and my pie filling was still watery. I followed his recipe perfectly. I even took my time. I put the pie back in the oven for another 20 mins at 350 and still watery. I let it set for 2 hours hoping the filling would come together but still Watery. I went on google for help and somebody said to cover it with foil, set your oven to 450 and bake for 12 minutes. Same thing. At this point, I don’t care if my pie crust burns so I put it back in the over at 455 for another 20 freaking minutes haha. Safe to say our thanksgiving dinner had no dessert :/. It’s 12 am and my pride won’t let me throw away the pie. Did anyone else have a problem with the recipe? Maybe it’s my oven but at this point my pie has been baking for more than hour and still watery. Haha. Joshua recipes usually never let me down but this one didn’t work for me.
