Would like to make a pecan pie.....and there’s nothing like Grandmas recipe from you southern guys .

Where’s Wolfdog ? I bet his MaMa makes a mean pecan pie.

Sharon....I bet you have a recipe...in Montana..

I can’t remembah the last time I had one.

I know the Tman tribe can help me out

Thanks Nessy

I wouldn't trust any recipe coming from the south...dern fools down there put sugar in their iced tea and then forget to add it to their cornbread....they are not to be trusted.

I'm not far south but Mom made a great pecan pie Ness...

Ingredients
1 1/3 cup Karo Dark Corn Syrup
4 eggs
1 1/4 cup sugar
3 tablespoons butter, melted
2 teaspoon pure vanilla extract
1 ½ cups (6 ounces) pecans
1 (9 inch) unbaked extra deep dish pie crust

Directions
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
Pour into pie crust.
Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
Cool for 2 hours before serving.

Karo syrup bottle recipe is good. I like the dark syrup best. I puree the nuts in the filling and save back some big halves to go atop the filling.


Now that I have to watch my sugar intake though I just crack and eat them. Got a box full about 2 feet away right now. I crack them with a big pair of channel locks. Squeezing them from the pointy ends. lay a hand towel over the pliers. Give it a squeeze, get mostly big halves of nuts that way.

Thanks ADC....I’ll give it a go

Nessy. I make a great pecan pie

No high fructose syrup, or Karo , either. That stuff is up there with the worst things for the body , evah. I replace that stuff with real Maple Syrup. The best . Not too sweet. Just right. I’m not on my Mac with my pics of the pie, I’ll post it all tomorrow morning for ya. The easiest pie in the world to make !

If you can find it replace the Karo with ribbon cane syrup. Add about a tablespoon of cornstarch to your sugar and mix well. It'll help firm up the custard.

A good sub for cane syrup you can get on Amazon is Alaga brand syrup which is a blend of cane and corn.

The test for done is a toothpick inserted coming out clean.

Shows what you know. Pecan pie is nothing but sugar, lol.

Arthritis?

Two pecans are all you need to crack them. Just give them a squeeze with your hand.

Is it the recipe or does the nut make the pie? My neighbor has an orchard of native pecan trees. The nuts are smaller but are rich in oil. Much greater oil content than a "domesticated" tree.

Mine are a local wild variety also. You need pliers to crack them. Lots of oil. Fairly small nuts. Gets cold here. I dont think those large thin shelled nuts will grow here.

You are talking "northern hard shell" vs "southern soft shell" and size and flavor are different........northern being way better flavor. Good news is there are grafted varieties of the northern hard shells that are larger in size than the average wild natives......not as large as the soft shells, but getting there. Bad news is if you graft one today it will be 15 to 20 years before you get any nuts.

As to the pie recipes, the Karo syrup one is the standard, but if you want to kick it up a notch and win prizes, add from 1/4 cup to 1/2 cup mini chocolate chip morsels to the mix before you bake it.

All seriousness, Karo Syrup recipe with a few slight modifications but i'm gonna keep them to myself being from Central Alabama.

In addition to vanilla, be sure to add some almond extract.

Pro tip:

Substitute real maple syrup for dark Karo.

Ok Nessy, on the big Mac now , my office workhorse.

I roast the pecans first , 350, around five minutes or until nice and browned. Brings out the flavor nicely. I like 3 cups of pecans . Halved or whole.Or both.

I mix in a bowl, 1/2 cup brown sugar, 2-3 tablespoons of Cousin T's gourmet pancake mix (or any flour will do), pinch of salt, 3 eggies, 1/2 cup of real maple syrup, 1/2 cup heavy cream or milk, a good dose of real vanilla extract and a dash of real Almond extract. 1 stick of melted real buttah. Stir it all up.

Spread half of the nuts in the pie dish bottom. Pour the mix on top. Place the rest on top for decoration.

Oven- 350 for 20 minutes. Enough to check the crust for that golden brown finish. Place foil on top of the pie, bake for 25-30 minutes more. I check it towards the end just to make sure.

Let it rest and be admired for 1 1/2 hr.

I experimented with maple syrup long ago, as most pecan pies ready made and way too sweet for me, plus , nothing is worse for me than that high fructose corn syrup, and Karo. Though any sugar will do things to the body , if used too much, natural sugars are at least better utilized in the body. Agave nectar is an excellent source of natural sweetener, and is the only sugar that does not spike blood sugar , along with stevia. Agave also blends admirably into dry goods, such as flour, with no clumping . Great for baking.

The result has been a wonderful pie that isn't sickly sweet for me, and much bettah for my health .

You'll have fun, Nessy. Never hesitate to change anything from the "norm". I always have.