How do you make a pie crust from scratch for pecan pie?
- Pre-heat the oven to 350° F.
- Melt the butter.
- Mix together the melted butter and flour, forming a dough.
- Stir in the chopped pecans.
- Press the crust into a 13″x9″ baking dish.
- Bake at 350° for about 20 minutes, or until the crust begins to turn a golden brown.
- Let the crust cool before adding any filling.
What is pecan pie filling made of?
Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey.
How do I make my pecan pie firmer?
Eggs: While baking, the protein in the eggs coagulate and help to firm the filling. Flour: Adding just a little flour to the pecan pie filling helps set it and keeps it from being runny. Sugar: Granulated sugar adds just the right amount of sweetness.
How do you eat pecan pie?
Some pies are best served hot or at least warm. In the case of pecan pie, they are best served cooled down to room temp or even out of the fridge. You want that filling to set up like a pudding inside. Serve it while it is too warm then that stuff just comes spilling out.
How long is pecan pie good?
Freshly baked pecan pie will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.
Should I use evaporated milk or heavy cream in pumpkin pie?
About Pumpkin Pie
It’s liberally flavored with warm spices including cinnamon, cloves, ginger and nutmeg or mace and given the correct custard texture by the addition of eggs and some form of milk. Although whole milk or heavy cream can be used, most recipes call for evaporated milk or half-and-half.