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Old 12-01-2008, 12:16 PM   #1
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I Need Pecan Pie Help

I've been making this pecan pie recipe for 5-6 years. It's one I developed by analyzing many recipes. It is a delicious pie and my current favorite.

I had two problems with the pie this year (I made it Wednesday for Thanksgiving and just ate the last piece for breakfast) that concern me and I don't know how to deal with them.

1. This year I used a Pillsbury pie crust. I do that from time to time when I don't feel like making my own. This is the first time ever that the crust stuct to the glass pie plate in places. It's not because the filling leaked and stuck to the pan. There was no leakage.

2. In traditional pecan pie fashion, I arrange pecan nut halves on the surface of the pie. This year, there was a slight burned taste to some of these nuts. Nothing done differently from past years. The rest of the pie baked perfectly. The crust was nicely browned around the edges and underneath. The filling was cooked properly.

I was thinking of cutting out a foil circle and laying it on top of the pie during baking or part of the baking but thought that may screw up the cooking of the filling.

Any ideas?

Here's the recipe:

Andy’s Pecan Pie

1 Pie crust

3 Eggs
1 C Dark Corn Syrup
2/3 C Sugar
Pinch Salt
6 Tb Butter, melted
1 1/2 tsp Vanilla
1/2 C Ground Pecans
1 C Chopped Pecans
1 1/2 C Pecan Halves


Preheat the oven to 350º F.

Prepare the pie crust and place it into a 9” pie plate. Shape the edge decoratively. Chill.

Mix the eggs, syrup, sugar, salt, butter, vanilla and ground pecans in a bowl.

Spread the chopped pecans on the pie crust.

Pour the liquid mixture on top of the chopped pecans.

Arrange the pecan halves decoratively on top.

Bake for 1 hour or until firm.

Cool before serving.
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Old 12-01-2008, 01:32 PM   #2
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I've had crust -- both sto bought and home made stick in places...Why? I don't have a clue...

I don't do the pecan halves on top, but have had "that taste" at times --- I always said it was too hot or too long --- or both! Maybe cut it back by 25* or so.
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Old 12-01-2008, 01:49 PM   #3
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It might be time to get your oven calibrated? Maybe?
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Old 12-01-2008, 01:54 PM   #4
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I've always mixed my nuts in with the filling...they still seem to rise to the top...
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Old 12-01-2008, 02:06 PM   #5
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Quote:
Originally Posted by pdswife View Post
I've always mixed my nuts in with the filling...they still seem to rise to the top...

Ditto..........
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Old 12-01-2008, 02:34 PM   #6
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I have nuts under and in the filling as well as on top.

The oven seems to be OK. All the rest of the baking we did along with Thanksgiving dinner, went perfectly.
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Old 12-01-2008, 02:41 PM   #7
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Quote:
Originally Posted by pdswife View Post
I've always mixed my nuts in with the filling...they still seem to rise to the top...
Me, too!

I bake my pecan pie at 375 for 40 - 45 minutes. maybe try that?

Putting the foil over the filling shouldn't affect the cooking, especially if you are careful to put the shiny side DOWN. The dull side reflects less.
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Old 12-01-2008, 02:46 PM   #8
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I always see pictures of pecan pies with a neat arangement of pecan halves around the top in concentric circles. Are you saying that if I dump a whole bunch of halves into the filling, they will look like that?
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Old 12-01-2008, 02:58 PM   #9
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lol.. no... they won't look as pretty Andy ... but at my house nobody cares. They dig into so fast NOONE looks at the food they just eat it.
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Old 12-01-2008, 04:05 PM   #10
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dang, I was going to offer to help with the pecan pie, but it looks like you ate the last piece for breakfast..
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