For Easter, I always baked my late Mom's traditional Ricotta pie for my brother who recently passed away from brain cancer. It brought him so much joy and reminded him of home.
My "Pecan Pie" comes from a cookbook I got when I was a child in the 1950's. Basically it replaces Karo syrup with both brown and granulated sugar. I like it because it doesn't have that Karo syrup taste. And, yes, I still have that cookbook though it has just about fallen apart.
Thank you Anne for the best pecan pie I have ever made or eaten! I ordered the pecans you suggested as well. My husband Nate loves Pecan pie and I have been on a quest for many years for the best recipe. This is it!
I use 1 teaspoon of Louisa's Liqueur instead of vanilla. Louisa's is a coffee caramel pecan liqueur made at Nelson's Green Brier Distillery in Nashville. GAME CHANGER.
I bake mine using the recipe on the light Karo corn syrup bottle. After reading this, I’m going to try the dark syrup for sure. His pie looks absolutely beautiful and delicious!
My pecan pie is almost this one exactly, except now I use maple syrup, but one place I don't cut any corners is they have to be Georgia pecans. I like Pearson Farms, but in a pinch, any GA nut will work. This year, I'll be making it with Splenda for Baking instead of straight granulated sugar. I've had great luck with it in my baking this year, haven't had one failure. Happy baking!
Pecan pie brings back warm memories of traveling to my grandmother's house for Christmas. She would always have pecan pies and mincemeat pies when we arrived. Unfortunately, the recipe for her mincemeat has been lost or altered before it was recorded. and no longer tastes the way it did originally.
At home, my aunt always made Orange Slice cake, Pineapple Cake and Apricot Nectar cake. Have made her Apricot Nectar Cake many times throughout the years and plan to make her Pineapple cake this year. The secret was, she made them ahead and put them in her fridge to allow all the flavors to settle and mix. All of these are part of our Thanksgiving and Christmas traditions. Nothing like waking up to the smell of turkey roasting in the oven. Sets the spirit of the holiday!
I haven't tried Steve's pie yet BUT I have a recipe that I have used for the past 5 years which I received from a colleague at work. Her parents ran a cafe and served this pie. Everyone who eats this pecan pie HAS to have the recipe. Denise told me her parents are both gone now but she found this recipe in her mother's belongings and decided to try it one year. She was nice enough to share with me and it's been our go to pecan pie ever since. Nothing can replace the emotional ties to a pie like Steve's but if you'd like to try something a little different:
SOUR CREAM PECAN PIE
9” pie
from Denise Sweeting’s mother
1/2 Cup butter or margarine
½ Cup brown sugar
¾ Cup white sugar
½ teaspoon salt
¼ Cup light corn syrup
½ Cup dairy sour cream
4 eggs slightly beaten
1 teaspoon vanilla
1-1/2 Cup pecans
Melt butter in heavy pan.
Add sugar, salt, syrup, sour cream, and eggs.
Cook on low heat, stirring constantly for 5 minutes.
Add vanilla and nuts.
Bake at 400 at 15 minutes then 325 minutes until custard is set.
NOTE from Lori: I also use the foil on the crust to keep from burning and every year I forget to write down the total time it bakes! But I have yet to burn it!
For Easter, I always baked my late Mom's traditional Ricotta pie for my brother who recently passed away from brain cancer. It brought him so much joy and reminded him of home.
I use maple syrup in place of corn syrup and put dark chocolate chips on the crust before pouring in the filling.
My "Pecan Pie" comes from a cookbook I got when I was a child in the 1950's. Basically it replaces Karo syrup with both brown and granulated sugar. I like it because it doesn't have that Karo syrup taste. And, yes, I still have that cookbook though it has just about fallen apart.
Thank you Anne for the best pecan pie I have ever made or eaten! I ordered the pecans you suggested as well. My husband Nate loves Pecan pie and I have been on a quest for many years for the best recipe. This is it!
I am trying this one today! It's in the oven...
I use 1 teaspoon of Louisa's Liqueur instead of vanilla. Louisa's is a coffee caramel pecan liqueur made at Nelson's Green Brier Distillery in Nashville. GAME CHANGER.
Yum!
I bake mine using the recipe on the light Karo corn syrup bottle. After reading this, I’m going to try the dark syrup for sure. His pie looks absolutely beautiful and delicious!
No, you use half as much of sugar called for (1 cup sugar is replaced with 1/2 cup of Splenda for baking) & they have a brown sugar version too!
My pecan pie is almost this one exactly, except now I use maple syrup, but one place I don't cut any corners is they have to be Georgia pecans. I like Pearson Farms, but in a pinch, any GA nut will work. This year, I'll be making it with Splenda for Baking instead of straight granulated sugar. I've had great luck with it in my baking this year, haven't had one failure. Happy baking!
Pecan pie brings back warm memories of traveling to my grandmother's house for Christmas. She would always have pecan pies and mincemeat pies when we arrived. Unfortunately, the recipe for her mincemeat has been lost or altered before it was recorded. and no longer tastes the way it did originally.
At home, my aunt always made Orange Slice cake, Pineapple Cake and Apricot Nectar cake. Have made her Apricot Nectar Cake many times throughout the years and plan to make her Pineapple cake this year. The secret was, she made them ahead and put them in her fridge to allow all the flavors to settle and mix. All of these are part of our Thanksgiving and Christmas traditions. Nothing like waking up to the smell of turkey roasting in the oven. Sets the spirit of the holiday!
Anne,
I haven't tried Steve's pie yet BUT I have a recipe that I have used for the past 5 years which I received from a colleague at work. Her parents ran a cafe and served this pie. Everyone who eats this pecan pie HAS to have the recipe. Denise told me her parents are both gone now but she found this recipe in her mother's belongings and decided to try it one year. She was nice enough to share with me and it's been our go to pecan pie ever since. Nothing can replace the emotional ties to a pie like Steve's but if you'd like to try something a little different:
SOUR CREAM PECAN PIE
9” pie
from Denise Sweeting’s mother
1/2 Cup butter or margarine
½ Cup brown sugar
¾ Cup white sugar
½ teaspoon salt
¼ Cup light corn syrup
½ Cup dairy sour cream
4 eggs slightly beaten
1 teaspoon vanilla
1-1/2 Cup pecans
Melt butter in heavy pan.
Add sugar, salt, syrup, sour cream, and eggs.
Cook on low heat, stirring constantly for 5 minutes.
Add vanilla and nuts.
Bake at 400 at 15 minutes then 325 minutes until custard is set.
NOTE from Lori: I also use the foil on the crust to keep from burning and every year I forget to write down the total time it bakes! But I have yet to burn it!