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Dec 24, 2006 08:40 PM

pecan/walnut pie

looking for a good recipe. what is in that filling? I'm interested in using maple syrup instead of corn syrup. maybe w/ chocolate?

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  1. I have recipe that uses no syrup of any kind at all. Interested? It is eggs, brown sugar, butter and bourbon. Predates kayro etc.

    1. souds good. especially the bourbon part. but I do love maple.

      1. Well you could use maple sugar instead of brown sugar.

        For a 9" pie you need to combine 3 well beaten eggs, 1 lb. lt. brown sugar, 1/2 stick unsalted butter, 1.8 tsp. salt, 1 tsp. bourbon vanilla 1 C. blanched, toasted and chopped pecans and 1/3 C. bourbon until well blended. DO NOT USE AN ELECTRIC MIXER WITH THIS. IT WILL MAKE THE FILLING TOO FOAMY.Blend with a spatula or a spoon. Bake in your favorite simple pie crust. Start at 350 for 30 minutes then reduce the heat to 225 and bake until set.

        3 Replies
        1. re: Candy

          I know this is post is from forever ago, but I am hoping for some wisdom. I cannot get this pie to set! Advice?

          1. re: pscilla

            Although I have never made this pecan pie, I have had the same problem with pecan pies made with syrup not setting up completely. With regard to this recipe, it could be the addition of the 1/3 C. bourbon that is causing the problem. I have seen pecan pie recipes that call for 4 eggs instead of 3 and also ones that include 1 to 2 T. flour in the filling so I don't think it could hurt to try it that way.

            I'm glad you posted your question because this recipe sounds really good and I am definitely going to try making it this coming holiday season. I will however, be using the extra egg and flour.

            1. re: Saluti

              I actually omitted the bourbon (I'd rather have it on the side, ha) so I think my main trouble was my oven temp. I have a feeling it's off & it generally doesn't matter because I'm using higher heat. All told, the pie was in the oven around 225 degrees for 3+ hrs. I had to boost the temp to 250 to get real results, which is why I feel my oven is off a bit. The super rich, non-custardy result is completely worth the time for me though.

              So my alterations were more pecans, no bourbon, a touch of almond extract, & dark brown sugar instead of light. The pie is amazing. No extra egg or flour necessary, I don't think, just a properly temped oven. Hope this helps!

        2. Candy, that is so close to the recipe one of my late aunts used which I don't have unfortunately, but I know she didn't use bourbon. She used the sugar which she got straight from the family sugar mill which is not refined and much closer to today's light brown sugar. I imagine it antedated Karo. What would happen if I left out the bourbon? That's a lot of liquid.
          And what do you mean by "blanched" pecans? We just cracked and picked the pecans that we gathered from the trees in the yard. Sometimes we toasted them, sometimes not. I don't think she did for her pies.
          Didn't you mention somewhere that you have your degree in Home Economics? You always have the best information! Especially about old recipes and ways of doing things. You are a gift!

          3 Replies
          1. re: MakingSense

            Yeah I am a home eccy, thanks much for rhe compliment, I do think some things should not be bastardized but really preserved.

            Most pecans and walnuts are old by the time you get them. If you ever noticed a bitter taste to the nuts that is rancid oil you are tasting. The oils raise to the surface of the nut rapidly after they ripen. Those oils turn rancid rapidly. If you will bring a pan of water to a boil and put the pecans or walnuts in the boiling water for about a minute you will be amazed at the dirty oily scum that comes to the surface. Drain and rinse. Then spread out on a baking sheet and roast for about 20-25 minutes at 350F. The nuts will be sweet tasting and stay that way. I often do that immediately when I bring supermarket pecans or walnuts home. After toasting pop into the freezer. They are are always fresh tasting and ready to go. They can even hold in a cool pantry after that. When I was a little kid in Albany, GA we lived surrounded by pecan trees. After a rain in the fall we would go out and glean grocery sacks full. Such a dream now to get impeccably fresh pecans!

            This is not my own finding. I learned it from Hugh Carpenter, LA restaunteur and chef while assisting him in a cooking demo. Turned a light on for me!

            Sure you can cut out the bourbon. No big deal. I just love the flavor. You could also spread bittersweet chocolate chips over the bottom of the crust before pouring in the filling. Point is syrups are not needed.

            1. re: Candy

              Wow! When I can't get the pecan straight from the yard, I'll remember to do this.
              I'm going to make this pie tonight. I'll leave the bourbon out for Santa with some good cheese. He's probably tired of milk and cookies by now. That's what Daddy always had us leave out. He said Santa deserved it!
              Merry Christmas! And thanks for so many great tips!

              1. re: MakingSense

                Merry Christmas to you too. My "girls" (3 St. poodles) don't leave anything for Santa but daddy will take some good bourbon up the stairs to bed to settle in for the long winter's nap. I use the same formula for pecan tassies too but do include the bourbon. Indiana is not known for pecan production so I take the best I can get. I really enjoyed a trip 2 yrs. ago May down to Austin for a meetint at Dell and then across the the south, up to my mom's in NE Atlanta and pointing out pecan groves to my yankee husband. Not prime time for fresh pecans but he had never seen the like.

          2. I incorporated little pieces of candied walnuts into the crust (I made my crust in the food processor, so it was really easy to do.) and it was really nice: the candied walnuts added a bit more crunch and really subtle sweetness to the crust.