Pecan Pie

bjadams · December 2012

This is my first real pie on the egg, not counting pizza, quiche or cobblers. I used a NY Times short crust recipe for the food processor that is quite simple. 145 grams of flour (cup) 1/4 teaspoon of kosher salt, 1 stick of cold unsalted butter and three tablespoons of ice water. You combine flour and salt and pulse a few times, add the butter cut up into 8 pieces and pulse a few more times, add water and process for about 30 seconds. Form into a disk, wrap in plastic and refrigerate for two hours or overnight. Let warm a bit before rolling out.

The rest of the recipe is from the Karo syrup bottle but modified as my mother always did with a mix of regular and brown sugar and light and dark syrup. The tip on the bottle that the pie is done when temp in the middle hits 200 degrees is quite helpful for owners of instant read thermometers. Another hint is that Costco has a great price on really nice pecans.

I baked it at 350 for about 65 minutes, place setter in legs down. This pie made me very popular with the wife who has a thing for pecan pie and said the results were excellent.

Mickey · December 2012

WOW, Looks real good. The only thing I see that we do is add a small amount of bourbon.

Tjcoley · December 2012

Looks great. Gotta love dessert on the Egg.

fred303 · January 1

That looks awesome. I am going to have to give that a try.

dweebs0r · January 1

Mickey said:

WOW, Looks real good. The only thing I see that we do is add a small amount of bourbon.

I like to mix in a little bourbon in place of the vanilla and also I substitute a handfull of dark chocolate chips in place of 3/4 cup of the pecans.

Squeezy · January 1

Did the pie pick up any smoke flavor?

Skiddymarker · January 1

Squeezy said:

Did the pie pick up any smoke flavor?

Using RO, I've made blueberry cobblers and strawberry/rhubarb pies with no smoke flavor detected, might be different if your lump was mesquite.....

Squeezy · January 1

Skiddymarker said:

Squeezy said:

Did the pie pick up any smoke flavor?

Using RO, I've made blueberry cobblers and strawberry/rhubarb pies with no smoke flavor detected, might be different if your lump was mesquite.....

I was thinking a bit of sweet wood like cherry would give a nice touch. What do you think?

tulocay · January 1

Looks great. A friend of mine made an apple pie for Christmas. His MIL said it tasted like pulled pork. Any advice on how to avoid that in the future?

JohnInCarolina · January 1

tulocay said:

Looks great. A friend of mine made an apple pie for Christmas. His MIL said it tasted like pulled pork. Any advice on how to avoid that in the future?

You wish to avoid the taste or the MIL? ;)

Fred19Flintstone · January 1

Use new lump so that flavor from past cooks don't transfer.

tulocay · January 1

New lump is a good idea. What about a clean burn. Is that necessary?

Fred19Flintstone · January 1

I wouldn't think so because I've not heard of that. We do pizza enough that gunk build-up that may contribute an undesireable flavor to future cooks gets burned out and is not an issue. I would think new lump would do the trick.

You didn't mention if you friend also thought the pie tasted like pulled pork. His MIA just might be a PITA.

GK59 · January 2

Happy New Year.

The few pies I made only the crust picked up the smokey flavor.No top crusts such as pumpkin or even the dutch apple didn't have to much smoke.

Now that full crust apple was great.

nolaegghead · January 2

Mickey said:

WOW, Looks real good. The only thing I see that we do is add a small amount of bourbon.

Bourbon should only be used unsparingly.

bjadams · January 7

On the question of smoke flavoring the pie we noticed none at all. Tasted just like great pecan pie.

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