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Recipe File: Traditional Pecan Pie
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SC baker
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PostPosted: Sat Jan 03, 2015 5:22 pm    Post subject: Southern pecan cake/pie Reply with quote

On October 23, 2008 at 10:25 PM, Shirl (guest) said...
Subject: Pecan Pie
When I saw you substituted maple syrup for the Karo syrup, I needed to try this recipe. We got a gift of dark syrup and dh loves the light variety - so this is a great way to use some of it this Saturday. I'll let you know.

A long time ago, we were traveling thru Georgia and had lunch. I ordered a piece of pecan pie and it was SO GOOD I never forgot it. The center of the pie was like a sponge, moist and cake-like (sort of), and not tooth-ache sweet - it was not sticky or gooey. Does anyone have any idea about that?



Shirl, follow your favorite recipe but be for adding pecans mix 2 cups all purpose flour then arrange pecans on top bake 350 or tooth pick comes out clean
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Dilbert



Joined: 19 Oct 2007
Posts: 1176
Location: central PA

PostPosted: Sat Jan 03, 2015 6:11 pm    Post subject: Reply with quote

>>The center of the pie was like a sponge, moist and cake-like (sort of), and not tooth-ache sweet - it was not sticky or gooey. Does anyone have any idea about that?

the gooeyest pie is the sugar-egg 'only' mix.
("sugar" could Karo, honey, molasses, maple syrup - whatever - altho the water content will add/subtract from the goo viscosity.)

"mostly egg" produces the custard effect.

the spongy filling relies on egg and flour beaten together with the sugar mix.

it's the relationship/proportions that count - so if you have a recipe you like, you can modify on the fly with (for example) some added flour for a more spongier filling. my experience: you must first beat the eggs, then incorporate by whisking/beating the flour into the egg mixture to make a good sponge. just stirring the flour into a bowl of eggs makes for a dense goo.....
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Jim Cooley



Joined: 09 Oct 2008
Posts: 369
Location: Seattle

PostPosted: Sat Jan 03, 2015 7:21 pm    Post subject: Reply with quote

Dilbert, that reminds me of a book I think Michael Chu himself recommended:

Ratio: The Simple Codes behind the Craft of Everyday Cooking
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Maple yum
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PostPosted: Thu Nov 26, 2015 12:40 am    Post subject: Pecan pie Reply with quote Delete this post

I am happy to see folks still are interested in this recipe and modifications. That's tinkering- the best engineering
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