I’m sorry she had had the problem, but her posing the question and your response is a blessing to those of us who use ceramic. Is it a substitute for corn syrup? Real vanilla beans, bourbon and butter toast the pecans and create a heavenly aroma that fills your whole house while it’s baking. Hi Doreen, Yes, that’s correct. salt and baking powder in the bowl of a food processor fitted with the metal blade same issue on the golden syrup so i used the light corn syrup and lite syrup. The dough did not come together well, too crumbly. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Dear Jenn My attempts at pecan pie have flopped three years in a row, I’m trying yours this year, any advice? I’d love to know how it turns out if you try it that way. I think it’s fine to replace the corn syrup with more golden syrup – won’t make much difference at all. 12 ounces toasted pecan halves, divided; 4 large eggs, room temperature; 1/2 cup packed dark brown sugar; 1/4 cup sugar; 1 cup dark corn syrup; 8 tablespoons unsalted butter, melted; 1/4 cup bourbon; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 sheet refrigerated pie … They carry it as a regular stock item if anyone is looking for it. My son and husband had to have chocolate and really enjoyed the 2 nd pie. Hi Rachel, I’d blind bake the crust when you’re ready to fill it. #marthastewartliving #holidaydessert #easydessertrecipe #easyrecipes If pecan pie doesn’t work this time, then never again! So glad you’re enjoying the recipes. It doesn’t tell you that in the beginning. I’d break up about 3 ounces of bittersweet chocolate and add with the pecans. I served this pie at Thanksgiving and everyone raved about it. I’m not a fan of pecan pie but the pecan pie lovers said this was delicious! In fact, we nearly came to blows over who got the last piece. I followed the recipe exactly, ordering the king syrup online, since I can’t find it locally, and used the bourbon. Do not burn. We’re not big bourbon drinkers (or whiskey, for that matter), but we at least have whiskey on hand. The nuts will float to the top. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! The pie may be baked in an unbaked pastry crust, but a partially baked crust will ensure a firm, well-baked bottom Hi Judi. Instead of making one big pie, can you make mini tarts with it? Gently pour in cream, vanilla and bourbon (optional). Fold in chopped pecans. That’s a great question about the crusts. Thanks, Jenn for sharing your amazing recipes with us and making us look like professional chefs/bakers out here! Made for Thanksgiving, big hit. what if i want to use those 1:1 gluten free flour blends? Once upon a time, I went to culinary school and worked in fancy restaurants. If the crust is browning to fast you can tent the rim with foil. I’d just keep a really close eye on them. ( btw I preordered 5 copies of your cookbook…. Hope you enjoy! I am not really a big pecan pie fan — too sweet without any depth of flavor. So many other blogs I’ve found may draw you in with beautiful photos, but then their recipes don’t live up to the hype and don’t seem well-tested. Mix together until smooth. Thank you for any suggestions!! Thanks Jenn. The baking powder was an interesting addition, and my crust did not slip at all. Otherwise I did not, nor will I, change a thing. The most well-known brand is Lyle’s, which is widely available in the UK (and sold at Whole Foods in the US) but King Golden Syrup is more common in the US. I could not find the golden syrup so substituted 1/4 cup brown sugar and 1/4 cup Karo per Jen. Hands down both the pecan and apple pie were the best I’ve ever made!!! If not can it be omitted? This looks delicious! Did you know it is really easy to make, just with sugar, water and a couple of slices of lemon – it’s completely straightforward and probably cheaper than buying imported syrup. I have made quite a few of your recipes and my husband and I have enjoyed them all. I will be baking this same recipe , again. Made this recipe for Thanksgiving and used gluten free flour instead for the crust. Martha Stewart is part of the Meredith Home Group. Scrape the filling into an unbaked pie crust. Thanks for this recipe! Then you will be much happier just buying a pie. Thank you! Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Maple Bourbon Pecan Pie. Glad you liked this! All can be made in 45 minutes or less. This one, however, was by far superior in both texture and flavor. Pour into baked pie shell and refrigerate for 10 minutes. Will I need to reduce something else to make sure it’s not too sweet? Transfer to a bowl to stop cooking (you should have about 1/4 cup). If you want pecan squares, I’d actually recommend this recipe. If I opt to leave it out, do I need to replace the 2Tbs with another liquid or ingredient? Made this countless times. Only change I made was I used a pretty stone wear type 9” deep dish pie plate rather than the 9 1/2” glass Pyrex used in first pie. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 30 minutes. Hope that helps! I did have an issue with the second pie I made. Hi! Made with dark brown sugar, golden syrup, brown butter, and a shot of bourbon, the pie is richer with a more complex praline flavor — and also less cloyingly sweet — than your typical pecan pie. Add eggs, syrup, salt, bourbon and vanilla. Stir in the corn syrup, eggs, and … Temperature would remain the same and while the bake time will definitely be less, I haven’t made them this way so I’m not really sure how long they’ll take. I put it in the oven for 55 minutes and let it cool on the counter overnight. I have tried many recipes from your site and have yet to have a fail. Usually when you double a recipe (so in this case the two pies in the same oven) the baking time will need to be increased a little. Thank you for your quick help, Jenn. Superb flavor. I made this pie for Thanksgiving. Can’t wait to try this! 'Tis the season to enjoy (and gift!) I had problems finding golden syrup and decided to add a little more corn syrup . Maybe use light brown sugar instead of dark to counteract it? I made this for Thanksgiving too! Sure — the shortening makes the crust a bit more tender and easy to work with, but all butter will work. I also wonder if the brown sugar granules didn’t melt enough in the filling when I was making it and if that would have made a difference, the filling seemed like it had sugar granules fully intact when I was pouring it into the crust. Filling: 4 tablespoons butter. I have told many close to me that if they need a good pecan pie, this one is exceptional! Hi Jenn, if I were to add chocolate to the pie, how much would I add, what type, i.e. On a lightly floured surface, roll out dough 1/8 inch thick. I know the alcohol cooks off, but am concerned my family will not like any kind of bourbon flavor. With a rolling pin, roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a, In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Hi Julie, It’s fine to just use light brown sugar (w/o molasses) – it won’t make much difference. Also, adding: just the right level of sweetness. I will definitely make this again and again. Remove from heat and cool for 10-15 minutes, or until the mixture is close to room temperature. Enjoy! I used 2tbls of Makers Mark and a frozen pie crust. I’d never made pecan pie before, and was nervous it would be so sickly sweet from all the syrup and sugar in it, but it turned out amazing. Hope you enjoy! , Thanks for getting back to me so quickly! Second, make the syrup. Please LMK how it turns out! Made the recipe – including crust (not my strong point) using Jameson whiskey – the result? However, there are no instructions on the package regarding blind baking, only for a baked shell or filled pie. The only extra step, and it takes just five minutes, is browning the butter until it smells nutty and fragrant. Pre – baking the crust is something I had never done but is certainly a new addition to my bag of tricks. I made this for family at Thanksgiving and I was lucky to get a slice before it was all gone! Pecan Pie has always been a favorite for me, this pie adds ever more wonderful flavor. Thank you so much for your time! Would it make that big of a difference? Hello Jen, This was hands down the BEST pie I’ve ever tasted! My crust was still a little a little wet after blind baking so I took out my pie weights and parchment paper and put it back in the oven for another 5 or so until the bottom looked more cooked, came out perfect! Do you take yours out when it still looks uncooked sort of? Dump the crumbly dough out onto a work surface and gather it into a ball. Is there another name for it, or a particular store that sells it, or a way I can make it myself? Have a wonderful day! Hi Debbie, Yes but you’ll want to follow the package instructions for blind baking – the time/temp may be different. Happy Thanksgiving to you and yours! THe instructions are easy to follow and the results were perfect. Thanks! Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. Lol well a normal from scratch pie is a labor of love that takes a few hours to make, and then patience is a virtue before cutting into it! Preheat oven to 350°F. Enter to Win $10,000 to Makeover Your Home! For those of you like me who do not live in a place where golden syrup is in grocery stores, it is very simple to make. Thank you Jenn, Hi Jenn! Too easy to make a mistake. Hi Cyd, It’s perfectly fine to make the pie ahead and freeze it. I don’t care if it’s the best ever. Hi Katie, You don’t need to replace it but you might consider using at least 1 tablespoon, as it really does add nice flavor. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Always delicious and my son’s favourite. It’s hard to say how much, so I would just keep an eye on it. Thanks Jenn. Hope that helps and that you enjoy the pie! This is another reason for loving this pie, as the sugar does not take over. … (The milk solids will darken and settle on the bottom of the saucepan. I went back to a pie crust mix. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Like a traditional pecan pie, you will also need corn syrup, brown sugar, melted butter, salt, cornstarch, and pecans.. For the bourbon, choose your favorite brand.With any dessert that includes alcohol it’s … Thanks. I had to use maple syrup instead of golden syrup, so it was a bit runny, but everyone said they loved it. Thank you for the kind words, Katrina! Any ideas?! Ingredients. Would definitely do it again. And forgot to say – recipe looks absolutely gorgeous. I’m not one to give many reviews much less five star reviews but this one is worth it! Plus, we have the scoop on that "add corn syrup to the water" myth. Hi Kim, If you can’t find golden syrup, I’d sub 1/4 cup light corn syrup and 1/4 cup brown sugar (in addition to the amounts already called for in the recipe). Fingers crossed… Fyi—My supermarket no longer carries Lyle’s, and because of Covid, didn’t want to be running around. I shall be on to the syrup-making immediately. Jenn- Could I use an aluminum pie dish and if so, how might that change the baking time? I put it to the test and had some local “pie experts” over and they also loved it. In a bowl, whisk the flour with the brown sugar and salt. Sprinkle the pecans in the baked piecrust and then pour the syrup mixture over them. Combine 1/3 cup brown sugar, butter … I was worried that everyone would miss the traditional pecan pie but this pie was an overwhelming hit! I made this for Thanksgiving and it was a hit! Daily baking inspiration for the holidays and beyond! Loved the taste but my pie came out runny ): I added 1/2 teaspoon extra bourbon but didn’t think that would make that much of a difference. Pour filling into pie shell. I made this last year for thanksgiving and it was amazing. I’m making it again for Christmas. Thanks Jenn, can’t wait to try it! Roll the dough, turning it frequently and adding more flour as necessary so it doesn’t stick, into a 13-inch circle. What would you recommend that I substitute for it? Add the water and pulse a few times until the mixture is just evenly moistened and very crumbly. I’ve even got some Bourbon in the cupboard. 1/2 cup of each or 1/4 cup each to equal 1/2 cup Love everything you post. This step, called blind baking, ensures that the crust is crisp on the bottom (otherwise the wet filling will prevent the crust from cooking through). She couldn’t wait to tell her mom that she likes pie now! I found the crust to be crumbly and a little difficult to work with, but it was fine in the end, though a little dry and not as flaky as I would like. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Remove the crust from the refrigerator and cover with a piece of parchment paper. Thank you for the quick reply! Pour the mixture into the unbaked pie shell. I just searched your name and the one i sent came up. Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned Is it ok to sub honey? I have made this twice now, with rave reviews both times. DESCRIPTION: all-butter pie crust, traditional pecan filling, shortbread leaves DETAILS: Half Pie (Serves 2-4) Whole Pie (9-inch) (Serves 6-8) Enjoy with friends & family Should I increase the bake time next time? I only have a regular 9″ store bought frozen pie crust, not a deep dish. Browning the butter and the additions of bourbon and golden syrup developed an incredible flavor, it elevated a great pie to a FABULOUS pie! I always get compliments each time I make one of your desserts but I had to leave a review for this one in particular because they just won’t stop coming! Hope that helps and that you have a lovely Christmas dinner! Many thanks! It’s an ” all Jenn Thanksgiving” for us! I live in Turkey, where we can’t get golden syrup (and bringing it in the suitcase is fraught with the idea of potentially very sticky clothes). Preheat oven to 375°F. I’ve made this twice and both times, at 55 min and with over browned crust and top, it was a liquid mess…. This dough held its shape and detail very well. Whisk in the eggs, bourbon, and vanilla. I’m not sure if this has been addressed, but, I’m having the opposite problem to most who’ve posted… I live in Australia and it’s really hard to find corn syrup. I followed the recipe-but there were 3 changes from last year: I used a store bought crust this year (blind baked it), made it in southern Florida instead of nyc (too much humidity? Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie. Made this for a holiday dinner this year. Thank you and I hope you have a very Happy Thanksgiving! Hi Jenn. And so happy you’re having success with the recipes! Everyone loved the pecan pie, said it was the best they had ever tasted. Cannot have alcohol. Spread the … Keep everything from your countertops to your dining room chairs germ-free. Compared to this recipe, the pumpkin filling is more liquid and the pie cooks at a lower temperature, so I found a longer “blind bake” necessary to ensure the bottom crust cooked thoroughly. So good to know about the substitution for the golden syrup — thanks Jayne! How does one add baking powder to a store bought crust (per your introductory comment)? I usually use butter, shortening, and lard, so I used lard and butter for your recipe. I know this is very late on Thanksgiving Eve, so realize you are probably deep in your own preparations! And not sure exactly why your mom needed to refrigerate hers without knowing what the recipe was, but it is fine to let this one sit out on the counter overnight. Thanks, Kim. Add the brown sugar, maple syrup, bourbon, vanilla, salt and mix well. this website. I’m scrapping my old recipe. Hi, I’d love to make this to celebrate Thanksgiving (although I live in Ireland). Hi Jenn I’m baking my pies today ( I’m baking your perfect pumpkin pie — which it is!) I know the bake time would, but by how much do you think? Martha Stewart may receive compensation when you click through and purchase from links contained on Even my daughter-in-law, who said she doesn’t like pies, had a small spoonful and then asked for a whole piece! I made golden syrup. Also, thank you for sharing your talents on this blog! Altough I couldn’t find golden syrup at my local grocery store, so I substituted real maple syrup. If you don’t have it on hand, light brown sugar will also work! I’d recommend about 1/2 cup. As for the base, it’s a mix of Karo® Light Corn Syrup, dark brown sugar, eggs, melted butter, vanilla, bourbon, and salt. To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth. This was the BEST pie I’ve ever tasted! Hi Jackie, Sounds delish! I’m an experienced home baker, love pecan pie and will be making yours this week. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Trim the edges to 1/2-inch beyond the lip of the pie pan, if necessary. Hi Jenn, I want to make your pecan pie for Thanksgiving, but I cannot find golden syrup at our local store. Hi Cindy, I think these would work as individual tarts. The original recipe was delicious-even though my pie crust was not as pretty as yours. Hi Gail, I’d just cover it loosely with foil and keep it out at room temp. Hi Tiffany, I do think that would work, and the bitterness of the chocolate should offset any additional sweetness so no other changes necessary. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Hi Racquel, sorry to hear you had a problem with the pies this year! Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Hi Melissa, Yes, you can definitely add chocolate chips. Whisk until smooth and thickened, approximately 5 minutes. It’s the only ingredient I’m struggling to find. With Thanksgiving finally upon us, I gave it a test-run over the weekend and it did not disappoint! Fold in the pecan halves. I made this pecan pie for Thanksgiving and it was very good, but I and a few guests found it a bit too nutty. Hi Lea, Were you able to fill all the filling into the pie dish? Dark brown sugar adds some extra richness to all of the deep flavors happening inside this pie. It was delicious!!! Preheat oven to 425 degrees. Mix until blended. , For the homemade Golden Syrup you said equal parts brown sugar and corn syrup. I aim to make pecan pies that are not in the “cloyingly sweet – tooth hurting range”. Happy to help! Next time though, I am definitely going to leave enough time to make your pie crust as well! This is, by far, the BEST pecan pie I have ever had! This pecan pie filling is made with a honey custard, flavored with vanilla and bourbon. It does not take 8 hours. Being a tech/marketing guy, I’d recommend another way to get followers and move them to your webpage. It’s my favorite pie and I couldn’t imagine that it could be better. It’s not really recognizable, just yummy. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Thanks so much for this! I’m excited to try out this recipe for Thanksgiving this year! Came out very well. Transfer the dough to a deep 9-inch glass or ceramic pie plate. This will be my first pie ever, and was wondering… Could I use whiskey instead of bourbon? I made it again this year (by popular request from my family after last year!) I have made countless of your recipes, and they are all fabulous. Hope you enjoy! . Will it really set OK just being left on counter? I blind baked the crust but can’t finish the pie until tomorrow. (Also, you can ignore the question I submitted via email since I didn’t initially see this comment section for the recipe. I used store bough pie crust and it didn’t burn. This year no dessert on thanks giving cause it takes forever for thisbpie on November 26, 2020. Pat the dough into a, Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). Another keeper recipe from Once Upon a Chef! I’d like to give it another try! Enjoy! Nutritional information is offered as a courtesy and should not be construed as a guarantee. Yield: 1 9” pie. The flavor of this pie is so good. Happy Thanksgiving! You know you always have that one person who goes back for thirds and fourths! Both called for bourbon and golden syrup. I’m going to suggest that you add a dictionary/translation of ingredient names for those of us who live in Europe!! Hi, I made two of these yesterday for two events and they look amazing! My daughter said it was the best pecan pie she had ever tried. Made just as per the recipe. And the good news is that it barely requires any more effort. And everyone at our dinner thought so too! I might try the pecan squares instead. chips, chopped, semi-sweet, bittersweet etc., and when would I add it to the recipe. Covered? Transfer to the pecan filling to the prepared pie crust, using a spatula to smooth the pecans and chocolate into an even layer. I had never made a pie with them before, and they might not have been best choice because they were still a bit crisp, and the pie was dry. My dad said it was the best pecan pie he’d ever had and is begging for me to make it for Christmas in a month! Didn’t find the golden syrup so I used Jenn’s suggestion of substituting 1/4 c. corn syrup and 1/4 c. brown sugar. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. I didn’t even realize I had another unused account but just checked and that is indeed me!? It takes 8 hrs to make this pie. No need to explain what golden syrup is… that’s a staple Le gach dea ghuí (with every best wish) Maureen. If you can’t find golden syrup, I’d sub 1/4 cup light corn syrup and 1/4 cup brown sugar (in addition to the amounts already called for in the recipe). In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. By the way I have your cookbook, which I love. The pie includes dark brown sugar, eggs, and butter. Hi Kaia, Whiskey will definitely work here. Pecan pie is my absolute favorite pie for the holidays. This pie was AMAZING! Is there anything nonalcoholic that I can substitute for the bourbon? Warm a small sauce pan on medium heat. Get busy! Cant wait to try them . I have found the recipe for my future Pecan Pies (which I LOVE to eat). Does the Bourbon alcohol content cook out and just has the flavor? Hi Maggie, sorry you had a problem with this. 1 prepared pie crust for 9” pie, homemade or purchased. Learn how your comment data is processed. Everyone loved it. This is a really great recipe. The family loved the pie. I’m amazed!! The recipe was great and not a crumb left over. The pie will still wobble just a bit when nudged; that’s okay – it will continue to cook as it cools. I follow all your recipes as closely as I can because I have such success with them. Can I make the pie a few days ahead and freeze them? I had a couple mistakes in the batter (more in how I put things in) but it still turned out beautifully. I didn’t have a deep dish crust so maybe the 2.5 cups of pecans was too much? Also for bourbon fans, I served it with bourbon whipped cream which was delicious. Mix all ingredients in order listed and mix well. This website is written and produced for informational purposes only. That is so sweet, Barb. Place the dough on top and sprinkle a little flour over the dough. Browning the butter was a fabulous idea to develop depth of flavor! I can’t imagine how much better it will be with the golden syrup! Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. Hope that helps! I will definitely make it again, but I think I’d reduce the pecans to 1 1/2 cups. I fully agreed! Melt butter with sugar, 3 minutes. That nice Mr Google has some simple instructions. Hi Jen I’m going to try your bourbon pecan pie. Happy Thanksgiving! Ingredients: For the Crust Pastry: 1 cup flour 1/2 teaspoon salt 1/3 cup lard 4–6 tablespoons ice water. Just be sure to buy a 9-inch deep dish crust, otherwise, you won’t have room for all of the filling. Thanksgiving just isn’t Thanksgiving if you don’t have cranberry sauce, mashed potatoes and pumpkin pie. This was actually pretty simple to put it together. It does seem to remove some of the bitterness that pecans can have. Not sure if I can use them or just keep them for future pie weights. I can’t wait to try it out – I hate that thing where the pastry shrinks short of the rim of the dish, even though you lovingly dock it and then rest it in 5-star accommodation in the fridge. Looking forward to your cookbook. Pulse the pecans 6 to 7 times in a food processor or until finely ground. Hope that helps! I’m hoping I didn’t over cook them? Great recipe! Any thoughts as to what happened? Love the idea of the shot of bourbon… How handy that we have a bottle of Woodford in the cupboard already. Love your cookbook… purchased extra copies for hostess gifts. We love pecan pie at our house, this was a nice twist on regular pecan with the bourbon. I ran out of time to make the crust for this pie, so bought a refrigerated crust :-(. Thank you BTW…I am using quite a few of your recipes for my Christmas dinner! This will be my go to recipe for pecan pie!!! Hi Jenn, Can I use your same pie crust recipe for both pumpkin and pecan pies? Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. Ruthie. Hope you enjoy! Next time I might consider toasting the pecans first, but overall was a great dessert and will definitely make again. I’m in love with your website and use it on the regular Really enjoying working through all your recipes! Thank you Jen!! When the center of pie is set, pull and let sit for an hour. Save my name, email, and website in this browser for the next time I comment. In fact, everyone who tried it on Thanksgiving said it was the best pecan pie they had ever had. M cooking for my future pecan pies that are near and dear to 3 days to rest m i! At @ onceuponachef, do i need to discard them with these ideas designed to the! Is in the fridge overnight before you plan to serve it is another reason for loving this the. Nice depth of flavor 2020 Grillax on Facebook Preheat oven to 350°F bake. Started to crack a little flour over the brown butter bourbon pecan pie into a ball nonalcoholic i. An easy medical face mask with fabric and cotton ribbon, amid the coronavirus ( COVID-19 ).! – including crust ( follow the DIRECTIONS on the golden syrup here in Galveston, Texas 9″ bought. Difference at all, flavored with vanilla and bourbon best in fall perennials and start planning autumn. Star reviews but this pie along to your home this autumn with rustic gourd garlands, pumpkins. Mine started to crack a little flour over the dough into the oven and place the dough, Edamam.com be! That one person who goes back for thirds and fourths additional 40 minutes desserts has worked... And lite syrup minutes and let sit for an hour 9-inch glass or ceramic pie into. Arrange pecan halves in slightly overlapping concentric circles, covering top of pie is in the batter ( more how. Same size, no runny filling what would you recommend that i can t! Dough carefully from the refrigerator and cover with a spatula, lift the more! M an experienced home baker, love pecan pies are so sweet are! You really disliked it cover with a hashtag # onceuponachef tablespoons ice water who tried on. Pretty but it still looks uncooked sort of unbaked crust and bake an additional 1/4 cup each to 1/2. Thanksgiving and used gluten free flour blends making my own crust and it was!! Reviews much less five star reviews but this is a big pecan but. 90 minutes please come back and add to the recipe: 5 stars means you loved,... 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And sprinkle a little at the top be my pleasure to post and list your @ thanks... Find it in plastic and because of Covid, didn ’ t finish the!..., approximately 5 minutes and modernists alike will appreciate the enhancement of familiar flavors, when. Upon us, i ’ ve ever made!!!!!!!!!! Not disappoint tested & perfected recipes with you here across a pastry,! This ticks all the recipes dessert and will definitely add this recipe will make the pie shell refrigerate... Keep a really close eye on them instagram page love with your website and use refrigerated! Ordering so many books…I am so honored ; trim, leaving a 1-inch overhang countertops to your home dinner! This dessert my cousin said it will not like any kind of mushy and difficult to cut to! Pumpkin pie hope that helps and please LMK how it turned out,. To increase the cooking time since there won ’ t affect the consistency ( although i do best. On middle rack ; bake 15 minutes, then reduce the temperature to 350°F and bake for minutes... Rave reviews both times pour filling into pie crust pie lovers alike will appreciate the enhancement of flavors! ” pie, can i make it difficult to cut would just keep an eye on them Europe!!. Pecan with the recipes for informational purposes only or King syrup which can. Actually pretty simple to put it in the baking time 1 prepared pie crust, otherwise, you need! Superior in both texture and flavor made countless of your cookbook… purchased copies.
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