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.
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 didn't understand 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!
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 (until the coating on the knife is clear).
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?
Looks so delicious and of course Thanksgiving-worthy at it's best! Love!!ReplyDelete
Hi Kim, thanks for commenting! It is a delicious Thanksgiving dessert.Delete
Your pie looks beautiful! Would love to try your recipe. Pinning. I always thought that same about what "a clean" knife meant in baking. Thank you for sharing your recipe with us at Snickerdoodle Sunday. Hope you have a wonderful week!ReplyDelete
Hi Laurie, thank you for commenting. I enjoy linking up at Snickerdoodle Sunday, and appreciate you for hosting it.Delete
I've had a few of those old recipe mishaps, too! The pie looks so pretty and I'm sure delicious! Pinned and Tweeted. I'll be featuring your pecan pie as my Snickerdoodle Special at the next party. Thanks for sharing with us!ReplyDelete
Thank you, Beverly! I appreciate the comment and am super excited to be featured at the Snickerdoodle Sunday party.ReplyDelete