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Old 11-21-2004, 05:04 PM   #11
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Quote:
Originally Posted by mudbug
Andy, I agree on the DARK corn syrup. Makes all the diff, IMO.

How does the dark differ from the light? Is it taste? Texture? What? I usually don't bake with karo syrup, so I don't know anything about it. Thanks in advance!


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Old 11-21-2004, 05:08 PM   #12
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Very nice recipe, Andy. Thank you for posting it!

And I also strongly agree on the Dark corn syrup for pecan pie!
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Old 11-21-2004, 05:10 PM   #13
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Blondie, it's taste for me. And, my MIL, who is an excellent Southern cook and gracious lady, recommended it. I always do what she says.
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Old 11-21-2004, 07:48 PM   #14
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This is the Dear Abby Pecan Pie. I've made this several times and it's a keeper. You can always substitute dark for light corn syrup, but I think the use of dark brown sugar makes up for it.

Dear Abby Pecan Pie

Ingredients
• 1 9-inch unbaked pie crust
• 1 cup light corn syrup
• 1 cup firmly packed dark brown sugar
• 3 eggs, slightly beaten
• 1/3 cup butter, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 heaping cup pecan halves

Preparation
Preheat oven to 350F. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into pie crust and sprinkle pecan halves over top. Bake 45-50 minutes or until toothpick inserted in center will comes out clean. If pie or crust appears to be getting too brown on top, cover with foil for remainder of cooking time. Allow to cool.
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Old 11-21-2004, 11:10 PM   #15
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When I was researching recipes, I saw that there was always a combination of sugar and corn syrup. If the sugar was brown, the corn syrup was light and if the sugar was white, the syrup was dark. I picked the dark syrup/white syrup combo and am pleased with it.

The recipe hsa pecans under, in and on top of the filling. I guess I could also put some in the crust...
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Old 11-09-2007, 05:47 AM   #16
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Just got back from a trip in the way back machine & have a question....
Mister Andy, how do you keep your ground pecans from becoming a paste in a food processor?
TIA,
Donna
Quote:
Originally Posted by Andy M. View Post
ANDY M's PECAN PIE

1 Piecrust of your choice
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 piecrust and place it into a 9” deep-dish 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 piecrust.

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 11-09-2007, 06:26 AM   #17
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Donna. I use the pulse function on my food processor in short bursts. I shoot for a coarse grind rather than a fine grind.
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Old 11-09-2007, 09:09 AM   #18
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I usually use the Karo syrup recipe. Last year I tried a recipe with maple syrup and while it tasted good, it never really thickened up like usual. Followed the recipe exactly without substitutions or omissions so not sure if the maple syrup was to blame. Probably was since I used REAL syrup and not the maple flavored corn syrup sold most commonly in grocery stores. Andy's recipe sounds great ans will try it this year. Pecan pie is Dad's favorite so we have it every Thansgiving along with the traditional pumpkin and usually a third kind that changes each year depending on what new pie recipe I want to try!
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Old 11-09-2007, 09:13 AM   #19
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For something new and different, I want to try a chocolate pecan pie this Thanksgiving.
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Old 11-09-2007, 09:17 AM   #20
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Thank you Andy.
I was hoping you had the secret to keep a fine grind from becoming pecan paste. lol.
donna
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