Can you believe it, a non political thread.


I love pecan pie, although you'd never know it by looking at me, and I'm always looking for the ultimate pecan pie recipe. The best I've ever had in a restaurant was at the old Walter Jetton's in Fort worth.
Over the years I've developed a recipe that I think is excellent, but I'm always looking for something new and different.

Are there any pecan pie lovers on this forum that have a good recipe you'd like to share? I'm not talking about the ones on the back of the Karo syrup bottles.

If you'd like mine I'll post it here.

C'mon now, it's almost pecan pie season and I'm ready to start baking.





Chuck

Oh man! My kinda topic. Easily my favorite of all pies. A little dab of quality whipped cream - Mmmmmm.

Post that recipe.

I got a tin of giant Georgia pecans at Christmas. I was thinking of making something with them but they are so tasty on their own I wound up eating them by themselves. Especially if you pan-toast them a bit with a pinch of salt. Oh yea.

Post that recipe

The best recipe is sure to come from one of our southern RC friends.
My Aunt near Nashville could make an awesome pecan pie!

Hey Chuck! We're waiting here........<impatiently tapping foot>

Oh, man, the things pecan pie does to my blood sugar........................

Hot, with ice cream and then.......what Sparky said.


But down here we call em pucons.

LcJ

OK since you asked, but the idea of this thread was for ME to collect new recipes, so if I show you mine, I expect you to show me yours.

Chuck's World Famous Pecan Pie


Makes 2 pies

Get yourself two 9" deep dish pie pans. I like glass the best.

Line with your favorite pie crust recipe(butter makes the best crust, next is lard.

Now get
4 cups pecan halves
1 cup dark Karo syrup, OR
1/2 cup dark Karo and 1/2 cup Honey
4 big eggs and separate the whites from the yolks
1 TBSP real Vanilla ( I prefer Mexican Vanilla)
2 TBSP butter
1 cup sugar
1/2 cup Amaretto*

Assembly instructions


Evenly spread 2 cups pecans in each pie shell
Pour 1/4 cup Amaretto evenly over pecans in each shell
Whip egg whites until they're stiff
Combine syrup(or syrup and honey), sugar, vanilla, butter and egg yolks, and mix on medium until well blended
Add egg whites to mixture and hand mix until well blended. Don't overdo it or egg whites will deflate
Add 1/2 of the mixture to each of the pie shells. You have to do it quick because the mixture wants to separate
Bake 50 to 55 minutes at 350 degrees. Test with a toothpick, it should come out clean when they are done

Best served with fresh REAL whipped cream

* You can use chocolate liqueur, Bayley's, Kahlua, etc. I like Amaretto the best as it seems to complement the nut taste better than the rest.


OK, now, let me see yours.


Chuck

Originally Posted by Chuck

so if I show you mine, I expect you to show me yours.

What the heck they teaching ya down in those piney woods?

Looks like a good recipe. We'll give it a go.

Chuck: Women love him, Martha Stewart fears him.

My recipe:
Walk into the local eatery... order Pecan Pie ala mode (Vanilla)! Yummers!!!!

Originally Posted by Sparky Paul

My recipe:
Walk into the local eatery... order Pecan Pie ala mode (Vanilla)! Yummers!!!!

My recipe? Take one 26 gallon Igloo cooler and pack it full with ice. Secure the lid. When the old folks line up for dessert at the family reunion, pick that big S.O.B. up and use it like a battering ram. Take entire pie, one fork, open tailgate and enjoy. Works every time.

And a glass of sweet iced tea. With lots of ice.

I sure like pecan pie too. It is Texas's official dessert.

Well, I did grow up in the North, but I was born in Pensacola, FL and my sweet tooth knows no bounds.

Ironically, my Ohio grandmother's pecan pie is a family treasure. She's also a specialist with blueberries. Florida (Jax) Grandma's claim to fame is the "plate gumbo". Fried Catfish, some special rice, fresh onions and tomatoes. Damn.

A concoction I've tried to replicate many times, but always fall short somewhere...I think maybe you just have to cook the catfish in very bad fat (I'm all about vegetable oil) and a giant cast iron skillet which is hundreds of years old.

Pecan is definately one of my faves in the pie genre. I like a recipe with some chocolate and maybe some liquor in it and either some vanilla ice cream or some whipped cream.

I try not to get to finicky about anything that ends with pie...Or really anything somebody cooks up and puts down in front of me.

Believe it or not, I actually had a passable Philly Cheesesteak today...in Boulder of all places.

Things I haven't had since my mom died in 1997, at least not as good as hers.

Pecan pie (some people down here pronounce it Pee'-can)
Sweet tater pie
Fried chicken, she used to take the skin off, before it was the cool thing to do, just cause it was better
Red Velvet cake
Christmas cookies
Mac and cheese
Chocolate pie
Coconut pie
Japanese fruit cake
Coconut cake
Peanut butter balls (don't laugh, they were yummy)
Blackberry cobbler

Boy, don't miss a chance to eat at Mom's, and tell her how good she can cook! tt

I have a recipe for oatmeal cookies with raisins and pecans if anyone is interested, not mom's but a variation on hers.

Take a large baking potato and core it lengthwise with the apple core tool. Core all the way through and save the ends for plugs.
Fill the potato with onions and cheese or your favorite...(I sometime use crumbled bacon and butter)...Trim your plugs to be shorter, and plug each end...Almost invisible.
Rub with olive oil, and bake as usual....
Enjoy the faces of your guest when they cut their potato and find it already filled with yummy toppings...
Tell them they grow that way...
Sunspot
enjoy