"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 10-10-2010, 09:12 PM   #1
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
Texas Pecan Pie

I made a few more tweaks to this one and tested it out today to get ready for the holidays. It's a keeper. Steen's 100% pure open kettle cane syrup is the star of this show. The difference is nothing short of amazing.

Texas Pecan Pie
--------------------------------------------------------------------------------

Yield:
2 pies

Ingredients:
2 9-inch deep dish pie shells
2/3 cups butter
1 teaspoon salt
2 cups Steens pure cane syrup
2 cups brown sugar
6 eggs, beaten
2 teaspoons vanilla extract
5 tablespoons dark rum
3 cups pecans

Directions:

Preheat the oven to 450F. Pierce dough with fork and bake the pie shells for 5 minutes. Turn off oven and set par-baked shells aside.

In a saucepan over medium heat, melt the butter, salt, cane syrup, and brown sugar. Stirring constantly until mixture is smooth and sugar no longer crunches when back of spoon is pressed against side of saucepan, about 15 minutes. Do not allow to boil. Transfer to a mixer bowl and allow to cool thoroughly so that the eggs don't cook when added in the next step, about an hour. A chilled water bath can be used to accelerate the cooling process. Be very careful not to get any water in the mixture.

Add the eggs, vanilla, and rum and beat for 10 - 15 minutes at medium-high speed using whisk until fluffy smooth. Add the pecans and mix by hand until well incorporated. Pour the filling into the pie shells.

Preheat oven to 375F.

Bake for 45 - 50 minutes until set. Allow to cool completely on a pie rack before slicing.
__________________

__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 10-10-2010, 10:29 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,281
That looks soooo good. I think I will make them and take 'em to work...I live vicariously through making other's eat food that I can't have!

Copied and pasted!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 10-11-2010, 10:55 AM   #3
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
I always use Steen's for Pecan and Walnut Pies. Used to have to get New Orleans friends to send it to me, but now it's easily available on line. It's also good for sticky buns.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 10-11-2010, 12:05 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,346
I use corn syrup in pecan pies. If I used cane syrup in its place, would I use the same amount? Not sure if they have the same sweetness measure for measure.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-11-2010, 12:14 PM   #5
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
That pie recipe looks real good!
I will try it next time but I may switch the rum for bourbon.I will look for the Steens too.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 10-11-2010, 12:22 PM   #6
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Andy M. View Post
I use corn syrup in pecan pies. If I used cane syrup in its place, would I use the same amount? Not sure if they have the same sweetness measure for measure.
I use it one for one.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 10-11-2010, 12:33 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,346
Is there a taste difference? Why do you use it over corn syrup?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-11-2010, 01:01 PM   #8
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
Quote:
Originally Posted by Andy M. View Post
Is there a taste difference? Why do you use it over corn syrup?
There is a big taste difference. Steens has sort of a unique caramel molasses flavor.

.40
__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 10-11-2010, 03:14 PM   #9
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Andy M. View Post
Is there a taste difference? Why do you use it over corn syrup?
Steen's gives a kind of caramelly flavor, but I am VERY allergic to corn syrup (any highly refined corn product) so I can't use it in anything.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 10-11-2010, 05:29 PM   #10
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by ChefJune View Post
Steen's gives a kind of caramelly flavor, but I am VERY allergic to corn syrup (any highly refined corn product) so I can't use it in anything.
I made a pecan pie with Pure, grade-b maple syrup. It was really great. I've also made the standard pecan pies, sometimes with light corn syrup, and sometimes with the dark version. But the maple syrup gave the pie a richness that couldn't be matched by any kind of corn syrup. I hope you're not allergic to maple syrup. And I hope this helps.

Oh, and Forty-Caliber, your recipe looks amazing. I may just have to go on-line and purchase some Steen's Cane syrup. Thanks for the recipe.

Seeeeeeeya; Goodweed of the North
__________________

__________________
No amount of success outside the home can compensate for failure within the home"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
pecan, recipe, steen

Texas Pecan Pie I made a few more tweaks to this one and tested it out today to get ready for the holidays. It's a keeper. [URL="http://www.steensyrup.com/"]Steen's 100% pure[/URL] open kettle cane syrup is the star of this show. The difference is nothing short of amazing. Texas Pecan Pie -------------------------------------------------------------------------------- Yield: 2 pies Ingredients: 2 9-inch deep dish pie shells 2/3 cups butter 1 teaspoon salt 2 cups Steens pure cane syrup 2 cups brown sugar 6 eggs, beaten 2 teaspoons vanilla extract 5 tablespoons dark rum 3 cups pecans Directions: Preheat the oven to 450F. Pierce dough with fork and bake the pie shells for 5 minutes. Turn off oven and set par-baked shells aside. In a saucepan over medium heat, melt the butter, salt, cane syrup, and brown sugar. Stirring constantly until mixture is smooth and sugar no longer crunches when back of spoon is pressed against side of saucepan, about 15 minutes. Do not allow to boil. Transfer to a mixer bowl and allow to cool thoroughly so that the eggs don't cook when added in the next step, about an hour. A chilled water bath can be used to accelerate the cooling process. Be very careful not to get any water in the mixture. Add the eggs, vanilla, and rum and beat for 10 - 15 minutes at medium-high speed using whisk until fluffy smooth. Add the pecans and mix by hand until well incorporated. Pour the filling into the pie shells. Preheat oven to 375F. Bake for 45 - 50 minutes until set. Allow to cool completely on a pie rack before slicing. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:14 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.