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Recipe File: Traditional Pecan Pie
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Cooking For Engineers



Joined: 10 May 2005
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PostPosted: Mon Apr 17, 2006 9:35 pm    Post subject: Recipe File: Traditional Pecan Pie Reply with quote


Article Digest:
After baking the Chocolate Pecan Pie yesterday, I decided to bake a traditional pecan pie. Pecan pie fillings generally have a texture between custard and gooey. They are also very sweet. This is how I make a traditional pecan pie.

I start by turning on my oven to preheat. I'll be baking the crust blind, so I preheat to 400°F. While the oven is warming up, I throw the pecans onto a pan and slip them in for ten minutes to toast, stirring once or twice.
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After the pecans are toasted, I set them aside to cool and then chop them up. If you chop them while they are hot, the pecans will crumble. It's best to wait the few minutes for them to cool off.
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Once the oven has been heated, blind bake the crust. This can be performed simply by lining the inside of the crust with a sheet of aluminum foil or parchment paper. Fill the foil or paper lining with pie weights (ceramic beads that keep the crust from rising and puffing up when baked empty). If you don't have pie weights handy, simply pop holes in the crust (bottom and sides) with a fork. (Make sure the crust is thawed if you're using a frozen crust.) Slip the pie crust onto the center rack and bake until the crust is light golden (about 10 minutes). In the meantime, assemble the filling.

The ingredients I use in the filling are 4 tablespoons butter, 3 large eggs, 1/2 cup granulated sugar, and 1 cup maple syrup. Purists will notice that I am deviating from tradition here. Normally you would use corn syrup, more sugar, and more butter. I like the flavor that maple syrup brings and I think that it's plenty sweet already.[IMG]

Whisk the ingredients together with a 1/2 teaspoon of salt to bring out the flavors.
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It takes a bit of muscle to get it smooth because of the eggs, but keep at it until it's well blended. (Or use a mixer.)
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Now, fold in the chopped pecans. The filling is ready now.
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If everything was timed correctly, the crust should be light golden yellow to brown (ten minutes). Pull it out and reduce the oven temperature to 275°F. We're going to slow bake the pie to ensure the filling bakes evenly. A higher temperature might result in the center of the filling to still be liquid while the outside is overcooked.
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Pour the filling into the crust and level it. Slip it into the middle of the 275°F oven and bake for 60 minutes.
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The pie is done when you hold the sides and twist gently. The outer filling should not move and the inside should jiggle a little. Take it out and let it cool. This will allow the center to finish cooking and will let the pie set. Serve after fully cooled. I like to give it a bit of a refrigeration as well.

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If you want to serve the pie warm, after the pie has been fully cooled, put it in an oven at 250°F for 15 minutes.


Traditional Pecan Pie (makes one 9 in. pie)
<td colspan=5 style="text-align:center">Preheat oven to 400°F
9 in. pie crustprebakepour and levelbake 275°F 60 min.
6 oz. pecans, toastedchopmix
4 Tbs. butterwhisk
3 large eggs
1/2 cup granulated sugar
1 cup maple syrup
1/2 tsp. salt
Copyright Michael Chu 2004
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Alredhead
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PostPosted: Mon Apr 17, 2006 9:36 pm    Post subject: Reply with quote

Mr. Chu,

I like the main course and dessert recipes, how about some side dishes? Like veggies or something?

What you've made so far looks absolutely wonderful and you are doing a great job!
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Michael Chu



Joined: 10 May 2005
Posts: 1617
Location: Austin, TX (USA)

PostPosted: Mon Apr 17, 2006 9:36 pm    Post subject: Reply with quote

I'll work on more sides soon. I promise.
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PostPosted: Mon Apr 17, 2006 9:36 pm    Post subject: Reply with quote

Love it. You rule.

Can you also do snacks as well as main courses?
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PostPosted: Mon Apr 17, 2006 9:37 pm    Post subject: Reply with quote

Have you tried using "Lyle's Golden Syrup" (a refiner's syrup) instead of maple? I has a very rich, carmel flavor which works very well in this pie.
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Stephanie
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PostPosted: Mon Apr 17, 2006 9:37 pm    Post subject: Reply with quote

You're amazing...baking pies midweek?! Wish I had that much energy! All my baking seems to be relegated to the weekend....
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Cliff
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PostPosted: Mon Apr 17, 2006 9:37 pm    Post subject: Reply with quote

I really like the pecan pie in a custard mode. They are the best. I am an engineer with several blogs that may be of interest at:

http://cmw_blog_index.blogspot.com/
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Liz
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PostPosted: Mon Apr 17, 2006 9:37 pm    Post subject: Reply with quote

Great pie rec. and SUPER BLOG !!!
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PostPosted: Mon Apr 17, 2006 9:38 pm    Post subject: Reply with quote

I love the novel way in wich you organise the recipes that you talk about in your blog. It makes reading recipies so much easier and more pleasant!
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PostPosted: Mon Apr 17, 2006 9:38 pm    Post subject: Reply with quote

i thought that the pie sucked it was very pecany it did not taste very good it tasted like ass
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tom
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PostPosted: Mon Apr 17, 2006 9:38 pm    Post subject: Reply with quote

i've always had pecan pie with Karo syrup. i think i'd like to try one with maple syurp...that would be a different taste altogether.
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MsOktober
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PostPosted: Mon Apr 17, 2006 9:39 pm    Post subject: Reply with quote

Last year I made *3* maple pecan pies for Thanksgiving dinner and none of them solidified. I kept thinking I didn't measure right, didn't bake long enough, etc...but the third one turned out just as runny as the first. It had to be the recipe. And guess who's recipe it was? That's right, Martha Stewart! So this year I'll be trying yours and I have a feeling it will turn out just fine :-)
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Michael Chu



Joined: 10 May 2005
Posts: 1617
Location: Austin, TX (USA)

PostPosted: Mon Apr 17, 2006 9:39 pm    Post subject: Reply with quote

Aime,

I would still test the recipe first (before you serve it for Thanksgiving). Oven temperature variations, viscosity of maple syrup, relative humidity, and other factors could still cause your pies to not set. Also, make sure your refrigerate your pies for a few hours at least before serving.

Michael
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jessyz
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PostPosted: Mon Apr 17, 2006 9:39 pm    Post subject: Reply with quote

I love pecans and I love maple syrup I tried this recipie out and it is awesomme, I also tried making small mini pies for packed lunches and picnics they were a hit with everyone within a two mile radius
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MsOktober
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PostPosted: Mon Apr 17, 2006 9:40 pm    Post subject: Reply with quote

Michael,

Thanks for the advice. I'll give it a test run....and hopefully it won't be runny! Smile
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