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Need help with Pecan Pie recipe please

ruthiebird86 Oct 23, 2012 12:31 PM

I am looking for a specific pecan pie recipe. you know how many pecan pies have the from top to bottom,
1st layer -pecan layer
2nd layer- gooey stuff
3rd layer- crust
well my aunt makes one that throughout the whole pie is like the layer of pecans, it doesn't have the gooey part. She will not give me the recipe and I wanna make it because its the only kind of pecan pie i like. and since my grandfather passed away, my aunt wont make it anymore. Please does anyone have a recipe for that kind of pecan pie?

i would really appreciate the help thank you so much.

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  1. pinehurst RE: ruthiebird86 Oct 23, 2012 01:00 PM

    Hi ruthiebird. I don't understand when people won't share recipes.

    It sounds like you're talking about a buttermilk pecan pie. These pies find fewer pecans floating to the top. Check this site, okay? Good luck!


    1 Reply
    1. re: pinehurst
      ruthiebird86 RE: pinehurst Oct 23, 2012 01:33 PM

      im going to try this one.. thank you very much, i like how the recipe talks about "goo" lol

    2. biondanonima RE: ruthiebird86 Oct 23, 2012 01:09 PM

      I find that if you reduce the amount of goo ingredients and increase the amount of pecans, you end up with a texture more like what you're talking about. You can also mix the goo with chopped pecans and then put a layer of whole ones on top, which will help keep the chopped pieces submerged.

      6 Replies
      1. re: biondanonima
        antimony RE: biondanonima Oct 23, 2012 01:21 PM

        Make a regular recipe, and just keep stuffing pecans into it until you can't get any more in there.

        1. re: biondanonima
          ruthiebird86 RE: biondanonima Oct 23, 2012 01:34 PM

          ok sounds do-able. thank you =)

          1. re: biondanonima
            Isolda RE: biondanonima Oct 23, 2012 01:46 PM

            Yep. This is what my mom does. She uses a ton of pecans, barely held together by goo, then puts the pretty halves on top once the mixture is in the crust.

            Oh, and she uses a couple of tbsp of Kahlua in her goo mix. Try it.

            1. re: Isolda
              ruthiebird86 RE: Isolda Oct 23, 2012 01:51 PM

              for sure thank you

              1. re: Isolda
                biondanonima RE: Isolda Oct 23, 2012 02:00 PM

                Hm, kahlua in pecan pie goo sounds intriguing. I've made chocolate pecan pie before which calls for a little coffee in the mix and I'll bet the kahlua would be awesome there.

                1. re: Isolda
                  sueatmo RE: Isolda Oct 23, 2012 02:23 PM

                  this us exactly how I used to do it. I used 2 C total pecans.

              2. sunshine842 RE: ruthiebird86 Oct 23, 2012 01:45 PM

                also try using CANE syrup instead of CORN syrup, if you can find it -- the flavor is SO much better!

                4 Replies
                1. re: sunshine842
                  ruthiebird86 RE: sunshine842 Oct 23, 2012 01:54 PM

                  cane sugar.. got it.. ill look.. thank you

                  1. re: ruthiebird86
                    lcool RE: ruthiebird86 Oct 23, 2012 02:22 PM

                    SYRUP , CANE SYRUP GOLDENS is pretty easy in the US

                    1. re: lcool
                      sunshine842 RE: lcool Oct 23, 2012 11:10 PM

                      yes, it has to be syrup, not sugar - otherwise your goo will look like sand!

                      And try a tablespoon of Myers rum instead of vanilla.

                  2. re: sunshine842
                    biondanonima RE: sunshine842 Oct 23, 2012 01:56 PM

                    Or maple syrup. So much more flavor than corn syrup!

                  3. dave_c RE: ruthiebird86 Oct 23, 2012 03:47 PM

                    There's a product from the UK that I've found in the US called "Lyle's Golden Syrup". It comes (came?) with a recipe for pecan pie that had a minimium amount of gooey filling. I used a deep dish crust and the filling barely filled half way up the crust... so I guess the recipe was for a standard 9" crust. Tasted good, but I preferred a thicker layer of custardy goo.

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