Go to the Recipe: Deep Dish Pecan Pie
beautiful pie. I do love pecan pie and grew up with it, but I'd love to see a way to do it just as sexy with a sub for corn syrup.
Yes....what do you guys think of using maple syrup instead of corn?
One thing I've used with great success in pecan pie is Golden Syrup. The brand I've found is Lyle's. It's cane or beet sugar based and has a golden hue - similar to honey: http://en.wikipedia.org/wiki/G.... I found it at the England section of a nicer grocery store.
- originally posted by rsharpe87
I love Tate and Lyle Golden Syrup. It would be an excellent substitute.
Maybe a little bit of sugar would help the Pâte Brisée brown a little further? And even add some more crispiness due to caramelization.Or replace at all the Pâte Brisée for Pâte Sucrée, as the filling is really light in sweetness, I think it would accept the sweet version of this dough.I used walnuts... in Brazil it's hard to find pecans.
One of the people who photographed their pies said that they substituted molasses for corn syrup. Suitable substitute? Seems to me it might make the pie less sweet than one might expect a pecan pie to be. Also, I have no idea how this would affect texture - if it would at all.
I wouldn't expect molasses to radically affect the texture. Both it and corn syrup have similar soluble solids content and are comprised of fairly similar sugars. The flavor would obviously be different, definitely less sweet.
I made this last week and while tasty, it curdled up on me a bit. What did I do wrong? Didn't whip mixture enough? Overcooked?
I believe that is the result of overcooking. What temp did you get on it when it was pulled?
- originally posted by Nicholasgav
It said 197 f, not sure how accurate my thermometer is though, it doesn't have a quick read. The pie was still jiggly in the center though. I did make the filling and due to circumstance leave it for an hour or so before adding to the crust and cooking. Could that cause any issues. If not then it looks like I need a new thermo.
We'd love to make this, but quick question. Why isn't blind baking required in the case of this pie?
Do I have to refrigerate to keep it overnight?
I never do.
In south Brazil (RS) finding pecan is really easy and cheaper than walnuts!
Serving dinner to recovering alcoholics, so the bourbon is out. Anything I can use instead for the same effect? Or leave it out completely?
Hi, I made this yesterday and although delicious, the filling completely came apart. Did I over
cook or under cook? I am somewhat sure that I pulled it out when the internal was just a bit higher than 198.
I made this a few days ago and it ended up being delicious despite the fact that half of the filling leaked out of the bottom of the spring form pan. Any suggestions on how to keep a spring form pan from leaking? I have wrapped the pan in foil before while making cheesecakes but mainly to keep the water from a water bath getting into the pan instead of keeping the filling from falling out. Is there a better way besides foil?
Just leave it out.
Do you have photos?
It sounds like the pan isn’t being put together properly? Or maybe the pan is getting worn out. Spring form pans should fit fairly snuggly, with no space for spillage.
It disappeared quite quickly (yay!), so no pictures. But I am planning to make another batch this coming weekend and hopefully it turns out all right. I'll come back if results stay the same.
Mine just did the same in a basically new spring form pan. There goes $20 of ingredients into the garbage. Great.
Mine did something similar. My best guess is cracking in the pastry.
This is why it's important to refrigerate before and after rolling, and also make sure there is enough crust to go up and over the spring form pan. There wasn't enough for mine, so the edge only goes to the top. You'll see when he cuts the crust off, some pastry is thicker places due to folding it into the pan, but this promotes cracking if thats how it looks going into the oven to cook.. It's what happened with mine.
Success!
Good job
BOOYA! Worked first try...and the pate brisee is def my go too crust. I have always had the worst luck with pie crust but this has worked out perfect now the 5 times I have used it. Can't decide if this is good or bad yet though since I've made 6 pies (pecan and my fav sugar cream) and probably eaten 3 of them by myself
Got a recipe for cherry or apple pie? I'm thinking this is way to high for it!
Hi, I'm a little confused...
Does the recipe require 7 Eggs?
Mine seems to have curdled a bit on me as well. I have the exact same thermometer as chef steps and pulled it at 200.8 degrees in the centre. I noticed when checking temps the sides were already up to 210-215 degrees when the middle was only up to 185.
I did use a big glass pie dish instead of a springform.
Even so it was an amazing pie.
Hi - in this video you make your pate brisee with pastry flour but the recipe itself calls for bread flour. Which was the better choice for this?
Thinking about using maple syrup in lieu of corn syrup, any thoughts?
Yes, 7 whole eggs.
Either one should work. You may not find pastry flour so bread flour will work well. The difference is small.
I brought this pie to work and it disappeared. I actually had a line. For breakfast. I used Maker's Mark Bourbon which is sweet and marries perfectly into this pie. I was short on pecans so I cracked some walnuts that came off a friend's tree. I love pine nuts so I threw in a handful of them also. My cooking time was 90 minutes. 3 people asked me to make them this pie for Thanksgiving so now I have to figure out what to charge. Thanks, Chefsteps.
It should work. Try it and see if replacing the corn syrup 100% with the maple syrup doesn't have a detrimental effect. Corn syrup is an invert sugar so crystals don't form easily. Maple syrup should have the same effect. You can also add a little citric acid, cream of tartar, or lemon juice but you may have to cook these with the sugar/maple syrup in the recipe first before using. Look online for how to make invert sugar.
If you have ever had chocolate, bourbon pecan pie you know it's fabulous!
I replace all of the corn syrup in the Joy of Cooking's recipe -- my usual pecan pie recipe -- with maple syrup and the results are always great. Think I'll try doing the same with this recipe this year!
I use maple syrup and the outcome is much better.
The "boo ya" was perfect i played it once just for that, groovy
That looks beautiful
why 347 degrees not 350?
Metric conversion from 175°C.
350°F should be fine.
90 minutes in oven for me at 350 F°.. had little problems with crust but at the end pie was great! Thanks Chefsteps!!!
GREAT recipe and technique with the springform pan. My first attempt came out a little too overtly boozy for my liking, as well as not deeply colored enough. Second batch was perfect. I halved the bourbon and let it cook longer. Just an all around solid pecan pie that is now my standard. And this recipe defeated my aversion to making my own pie crust. SO SIMPLE.
Awesome, Manuel!
We always love hearing about how people have tweaked the recipes! Great to know it turned out well!
just one comment
740g of suger ????????
First try. Not bad I guess.
Wat can I use to sostitut pasty flour?
I live in Germany and I don't know which one is here...
Use the lowest gluten content flour possible. But I guess all purpose flour will work too... ;-)
Why isn't there a need for blind baking in this recipe? A reply would be much appreciated.
Hi, I'm having some problems with my filling wich is too liquid after baking, The crust is very nice, but not the filling.... I think the problem is the quantity of eggs. Can you tell me how many grams I should use? What do you think about this?? Thanks
The video has not been updated to say bread flour instead of pastry flour. Search for Karen Taylor in the comments section in the pate brisee recipe. I pasted the thread below:
Karen Taylor QuinnWorks at ChefSteps in reply to Florin Ilia9 mo ago
Yes! Bread flour it is! We've done a ton of testing of this recipe and realized we made that error. We've fixed the recipe and we hope to fix the video sometime soon. So glad it worked for you!
Kevin Wick in reply to Karen Taylor Quinn8 mo ago
Can you expand upon why bread flour was found to be superior? Conventional wisdom seems to suggest that pastry flour makes sense as the lower gluten content yields a more tender crust.
Karen Taylor QuinnWorks at ChefSteps in reply to Kevin Wick8 mo ago
Yes, great point, and in fact, this recipe called for pastry flour for the past two years, until we did a ton of testing on it and realized that in fact bread flour is better. With pastry flour, the crust is actually *too* tender to withstand a hot oven in a springform pan, and tends to break off and slump during the first few minutes of baking. The protein in the bread flour is what matters: It helps hold the dough together in the oven, and gives you a gorgeously consistent, still very flaky and tender result. Hope that helps!
@Ofer No, 290 g of brown sugar, 450 g of light corn syrup.
Hello Chefsteps! tried this recipe two days ago, and it was amazing! served it with whipped cream and red berries.. The only substitution that I made, was replacing the corn syrup by glucose syrup since it's much easier to find here in france.. I would have liked that the top of the pie was less dry than the final result ( don't know if it has anything todo with the glucose)Nonetheless, much appreciated recipe, Thanks!
Included, photos of before and after baking..
Question, I'm going to make this along with other recipes on the site and would like to know if you typically use salted or unsalted butter? Most recipes just state butter. Thanks! The site is amazing btw
Always looking for the right food and wine/spirits combo as a way to end the meal: I love to serve dinner guests a tumbler a fine bourbon whiskey (neat) with their slice of the pecan pie topped with whipped cream; it is truly a decadent combo. Cognac is also a great accompaniment, but pecan pie is so American that an American spirit seems most appropriate.
I might serve it with PX?
Unsalted butter is the norm.
56g == 2oz per large egg.
