My Pecan Pie Fiasco: Understanding the Recipe is Vital
Thanksgiving Day, 2008, I had Thanksgiving dinner at my house. My children and their families were there, as well as my husband's two uncles. Everyone else was out of town for the holiday.
While I cooked, my daughter gave her dad a lesson in oil painting, which was an annoyance, since they were hogging the dining table while I was trying to get everything ready.
I made a traditional meal, turkey, dressing, all the trimmings, and pecan pie. I used my Mom's Texas Pecan Pie recipe. It is so rich and delicious that she never failed to gain high praise for it. Mom has made this pie for so many years, I don't even know how old the recipe is. I can definitely remember it from the middle 1960's.
Unfortunately, I did not know how to read her instructions very well. The instructions said to bake until a knife inserted in the center comes out clean. What it should have said was until the knife inserted comes out with a clear coating instead of dark coating.
Needless to say, I way overbaked the pie. It wasn't even chewy. It had the consistency of hard candy, and was very difficult to cut into slides, even more so to chew.
While the flavor was wonderful, and everyone loved the taste, I couldn't wait to get my mother on the phone to find out what I did wrong. When she explained what 'until a knife inserted in the center comes out clean' meant, I knew what I did wrong.
The next pies I baked using this recipe were perfect. Mom's recipe is below. The flavor of this pecan pie is divine. I hope you enjoy it!
In case you don't know, shelling pecans stains your hands brown and tears your cuticles. Buying your pecans saves your hands, and makes baking a pecan pie much faster!
This post was featured on
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on November 22, 2015. Thank you!
Mom's Texas Pecan Pie Recipe
Delicious--Even when cooked too long!
|Raw Georgia Pecans Jumbo 2 Pound Bag|
- 4 eggs, beaten
- ½ cup light corn syrup
- ½ cup dark corn syrup
- 2/3 cup sugar
- 2 tbsp. butter or margarine, melted
- 1 tsp. vanilla
- 1 cup coarsely chopped pecans
- 1 unbaked (9 inch) deep dish pie crust
- Combine the first 5 ingredients, and then beat with an electric mixer until blended.
- Stir in pecans and mix well.
- Pour mixture into pie crust.
- Bake at 350 degrees for 50-55 minutes, or until knife inserted in the center comes out clean (see note in introduction!).
Pecan Pie Shopping List
Pecans (fresh and already shelled are better!)
Dark Karo Syrup
Light Karo Syrup
Pie crust (or ingredients to make it yourself)
Pecan Pie Recipe Demonstration
Here is another pecan pie recipe for you to consider:
Do you have a favorite pecan pie recipe?