Pecan Pie -- Easy and Great!

A couple of things about making pecan pie...

Mix everything up in a pot and warm.. do NOT boil before adding it to the crust.

Also.. add allspice.. it makes a terrific taste change.. almost a Baklava type flavor.
 
Try dissecting the Pecan Pie ingredients and bam it up as Emeril would say. A favorite flavor of the 30's was browned butter. A rich, nutty essence imparts into the unclarified, salted butter when it is slowly cooked over low heat to brown the whey components. After browning the butter, add the pecan and gently toast them in the brown butter, releasing the pecan oils and making them crunch at the same time. I use white Karo and light brown sugar, allowing the complexities of flavor, butter, pecan, sweet and salty bring forth. There is always that one defining moment of the center unset or the filling curdled like cottage cheese. To give the pie more tolerance, I add a tablespoon of flour to the filling. Beating the eggs, sugar, corn syrup and vanilla and then folding in the warmed sauté of nuts and butter, tempers the filling and brings it the crust, prewarmed. Please pass the whipped cream!
 
Hello. That pie is almost exactly the same as the one my grandmother and great aunt used. The only difference, and one I still use myself, is to add about a tablespoon of cornmeal to it, it will make the filling slightly firmer, not a lot, but even more, it will add a slight but noticeable bit of a crunch to the top layer with the pecans. A nice touch, I think. (You know us Southerners, we're gonna add cornmeal pretty much anywhere we can!!)
 
DW and I love pecan pie, thanks for posting!

And hey, anyone got a good Baklava recipe feel free to post it! Love that too!
 
I made this again this past Wednesday for a dinner with two college buddies. It's incredibly easy, and it's really good even with a store-bought frozen pie crust. And, with all due respect to the helpful hints others have posted, it doesn't need any tinkering, just some good vanilla ice cream!
 
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