Pecan pie- making it a little more fluffy
I made pecan pie this past weekend using this recipe:
The pie was a little dense, not REALLY dense, just not very fluffy. I am a cook, not a baker, so I'd love suggestions on how to make the filling a little less dense/more fluffy.
Will creaming the butter with the brown sugar help this instead of melting it?
Next time I make it, I think I will be using some grated orange peel as well.
separating the eggs was going to be my suggestion. pecan pie is by nature dense... primarily sugar, sugar, and nuts...
jameshig, i'd do as you suggest - beat sugar and butter til fluffy. separate the eggs, and possibly add an extra egg or two extra whites. beat whites til stiff and fold in...
I think of pecan pie as something custardy and gooey, not fluffy. That recipe seems unusual in that there is no liquid sugar in it - don't most pecan pie recipes use corn syrup? Fine if they don't want to use corn syrup, but a little liquid will make a looser, less dense filling. Maybe add more booze or substitute some honey or maple syrup for some of the brown sugar (but those are not direct subs, so may be better to find a different recipe). There is not much butter, so I don't think creaming it is going to get you very far.
Were you looking to make "Spirited Brown Sugar Pecan Pie," or a pecan pie with the standard (I call it "Northern") gooey, custardy filling topped with pecans? Babette feasts has noted the main issue - lack of liquid for making the custardy version.
I'm lost -- the description of the recipe says "The filling for this pie contains no corn syrup, which gives it a rich, dense texture."
All pumpkin pies puff up a bit in the oven (part of the custard-forming process) -- what was it about this recipe that led you to believe it would be fluffy?
I'm intrigued by the idea, though....please post if you find a truly fluffy pecan pie.
And thanks for this recipe -- I can't buy corn syrup where I live, so it's nice to have a Plan B in case I run out before I can restock.
Have you eaten a traditional Pecan Pie before? Pecan Pie is not fluffy, nor custardy. It has a texture beneath the pecans (that float to the surface) that is all its own.
Here is a tried and true "old family recipe" that ALWAYS works:
makes one 9-inch pie
1 unbaked 9-inch pie shell
1 1/2 cups sugar
1/2 cup Steen’s cane syrup
1/4 cup unsalted butter (or you could use dark Karo instead)
A pinch of sea salt
3 extra-large eggs, well beaten
1 cup jumbo pecans
1. Preheat oven to 375 degrees F. Mix sugar, syrup, butter and salt. Bring to a boil. Beat eggs, and add nuts. Stir just a little of the hot syrup into the eggs to warm them, then pour the egg mixture into the hot syrup RAPIDLY to avoid ending up with scrambled eggs. Pour into pie shell.
2.. Bake for 40-45 minutes. The center of the pie will still appear soft and “unset.”
I absolutely agree with using cane syrup instead of corn syrup -- the flavor is absolutely incomparable. (sadly, I can't buy cane syrup here either....)
I used a tablespoon of Meyer's Dark Rum instead of vanilla on a whim -- OMG -- it plays perfectly with the cane syrup and made the best pecan pie I've ever tasted.