PECAN PIE CRUST QUESTION

I don't have that problem but I use tin pans, do you think the glass gets too hot?

Yes, I know that I am shamelessly bumping my own post, but this is IMPORTANT!!!

Thanks, you guys!!

PECAN PIIIIIIIIIIIIIIIIIIIIIIIIIE

Do you make a real pie crust, or do you use the pre-made ones?

Thanks, Mother, I will try that. There's still enough time for me to scout out a metal pan!

LOL!! I think the desire for pecan pie was inserted into our DNA thousands of years ago by the Alien Overlords!!

I have a nice ceramic pie plate but you could always go with the non-stick foil on the bottom. That stuff is great, I use a ton of it!

I have to confess that, since I'm working the day before, I use store-bought Pillsbury (not the store brand) pie crusts. When I was growing up, my Mom always used a brand called "Pet-Ritz". Nowadays, if I can even FIND "Pet-Ritz" it's frozen, and I'm a little nervous about using a frozen crust in case it would be soggy.

I have also had the same problem with glass pie pans. I had much better luck with ones that are tin. That's great that you have the filling for pecan pie perfected, my mother and I can never seem to get it right. Lol!

The Pillsbury crusts have come a long way and are just as good as homemade, IMO.

Thanks, Laura, that's a GREAT idea! So, being "non-stick", I would assume that it wouldn't stick to the bottom of the crust when you cut it? You know what foil does to fillings if you chomp down on it!!

google

pioneer woman the pie that will make you cry.

best.pecan.pie.ever.

very similar to my great grandmothers

then google pioneer woman whiskey cream sauce


make both, put whiskey cream sauce on your slice of pecan pie, sit back and enjoy the food oragsm.

I love the Pioneer Woman! Ooh the whiskey cream sauce sounds divine!

Spray oil on the dish, and maybe line it with a circle of parchment paper. If you bake it until the crust shrinks back from the dish, you should have no problems.

What I would love is a pecan pie recipe that doesn't use corn syrup.

[link to allrecipes.com]

Ah, you like pioneer woman too?

like? more like love! her life is my dreamlife!!

I'll be right back. I make the ol' granny crust - farmer
type..........gotta' go find the recipe I have on file,,I know it by heart, but too lazy to write it down....

Thanks for your suggestion for a tin pan. I was hoping that someone from Texas would contribute a suggestion, since that's where I developed my love of pecans (we lived in San Antonio when I was little, and actually had a pecan tree in our yard. In fact, that was one of my "chores", to pick up all the fallen nuts for my Mom. Even back in the '50's she knew what a treasure they were!)

One thing I do is, I go through the package of pecans and set aside all of the "pretty" ones to use on the top. The broken ones I toast (cook over low heat in an ungreased pan, stirring so they don't burn - makes your house smell WONDERFUL!!) then I grind them up in my little hand-crank nut grinder and add them to the "custard" once it's all mixed up and put the whole thing into the crust. I don't toast the "pretty" ones because they will be on top and get plenty toasted while it bakes, but the ground-up ones are "below" so don't have a chance to get that "toasty" flavor unless you toast them first.

Pioneer Woman!

[link to thepioneerwoman.com]

She also homeschools and her cooking videos are fantastic. Rich, decadent food!

I used to have this issue with the crust until I discovered that lightly buttering the pie pan made all the difference in the world. (I use glass or ceramic pie pans)

Also, make sure there are not any holes or thin spots in your crust. The yummy filling can leak through and bake itself to the pie pan.

Enjoy your holiday!

Thanks again, Mother, that's a GREAT suggestion! I'll google that when I get home from work today.

And a "food orgasm" is EXACTLY what I am aiming for; I know that everyone will be bringing their "A-Game" food and I want them all to leave with memories of "the BEST Thanksgiving dinner ever" - at least until next year!

Yes, it is important to make sure there is no holes or leaks in the crust and buttering or spraying non-stick spray is also a good idea.

silicon pie pan FTW.

Try persimmon pie sometime. Mmmmmmmm

Thanks, Fleshette, another GREAT suggestion!

I don't know that one CAN make it without corn syrup. I know that corn syrup has a bad rep right now, but I don't know of anything else which would provide the classic texture we've all come to know and love.

Besides, it's only once (or twice...or maybe three times) a year, so I don't think it'll kill us, especially if we are careful about it during the rest of the year.

Hence your problem. Make an old-school pie crust in a chilled glass bowl with a pastry cutter (not a food processor) and roll it out with a chilled rolling pin slightly thicker than an ordinary crust.
You will have a light, flaky crust that doesn't weld to the pan. Use a tin, also, not a glass one.

You could try Golden syrup instead of Corn syrup.

[link to www.csrsugar.com.au]

adds a real nice flavour too


Also if you heat sweetened condensed milk, and add a big tablespoon glop of golden syrup into the hot but not scorching Condensed milk and stir rapedly it setts to a lovely Caramel you can bake as a slice filling or just enjoy playing with its runny or thick potentuals. very very very yummy stuff that Golden Syrup, on waffels, pan cakes, ice cream, pudding, toast.... and its from sugar cain so the body can move it, not like corn Fructose that sits around the belly, and shockingly is in everything.

we eat persimmon pudding with homemade whip cream. i love it but some say it is an acquired taste.

Thanks again, Mother, I always wondered how the pioneers did it before they invented corn syrup!

You should have your own cooking show - I'd watch it for sure!!