Hope everyone had a good Thanksgiving! Ours was good, and we definitely ate well. I worked really hard on my pecan pies, but ended up being disappointed. I made a chocolate pecan pie, and a regular pecan pie with Lyle's Golden Syrup. I looked at a couple of different recipes, to develop my own. Mine turned out runny. I think my syrup to egg ratio was off. The pies taste really good, they just don't look good. I'm going to post the new-and-improved recipe for the pie using Lyle's, below. It's risky if you want to try it.....I'm posting it so I can try making this again, maybe around Christmas.
I used a few tricks in making this pie, for maximum flavor:
1. I toasted the pecans
2. I browned the butter
3. I used Lyle's Golden Syrup
4. I used a homemade pie crust
Here's the chocolate one I made. (Just add 4 ounces melted dark chocolate into the syrup mixture) I decorated the top with melted chocolate.
Jayden (The nephew) No pie for him, this year.
Printable Recipe
1 1/2 cups pecan halves
3 tablespoons unsalted butter
3 large eggs
1 cup granulated sugar
1/2 cup Lyle's Golden Syrup
1/2 cup corn syrup (Light, dark, brown sugar)
1 1/2 teaspoons vanilla extract
Pinch of salt
1 9-inch unbaked pie crust
Preheat oven to 350 degrees F. Place the pecans on a sheet pan, and toast in oven for 8 minutes, stir, and toast an additional 5 minutes, or until golden brown.
In a small saucepan, melt butter over medium heat. Continue to cook, stirring frequently, until light golden brown and fragrant. (Mine probably took around 8 minutes)
In a large bowl, whisk together eggs. Add sugar, golden syrup, corn syrup, vanilla, salt, and browned butter, and whisk until well combined. Stir in pecan halves.
Pour filling into pie crust.
Bake for 55 minutes on a sheet pan. Cool completely on a wire rack.
Yield: 8 servings
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11 comments:
Jayden is getting so darn cute! The pies look lovely, bummer that it ran but I'm sure it will better at Christmas time. Your crust looks like a good one. I'm still challenged in that area. Glad you had a good holiday -- on to the next one now!
Emilie,
hey I say the pie looks REALLY delicious! I'm not sure if this will help but when we made pecan pies in class, chef said that to make it not runny and have the support for the pecans so they don't fall when you cut them is to cook the filling prior to really set it up. If you want the recipe and the instructions, just let me know.
I don't think I've ever had a chocolate pecan pie before. It sounds delicious!! I'm sure that once you make them again, everything will work out perfectly. And how they taste is the important thing, anyway!
I think your pies look great actually Emilie! Yummy! I hope you had a wonderful Thanksgiving! Your nephew is really cute.
That pie LOOKS amazing. I can't wait to see how your next one turns out!
omg, runny or not, it looks very very very delicious!
Anj- He is quite handsome.
I'm not too thrilled about my crust either, but thank you!
Val- I had seen a couple of recipes where you cook the syrup, but I didn't know why. I think I'll have to try that next time.
Deb- Chocolate pecan is amazing!
Jenn- Thank you! Yes, that is one cute baby.
Mallow- Thank you!
Joe- You're too kind, really.
If you could only cut into it and see the volcano that runs beneath.
Hi Emiline,
You are probably tired of pecan pie, but take a look at my "no name" pie. It's almost the same as yours, but I did something a bit different which I think helped prevent runniness. I used a total of 8 tablespoons of butter, but divided it. Part of it I browned with the pecans and the other part, I mixed with the sugar and syrup and boiled to 240 degrees on a candy thermometer. It cooled into a gel which I mixed in with the eggs, pecans, and remaining butter. And best of all, it set up very nicely.
Even without the Lyle's, the pie had a lot of good flavor from the browned butter.
Hey Emily your nephew is soo cute. i just went to church today and saw my aunt and uncles baby his name is Joseph. He is only about 6 months old and wow is he a cutie! He is just like you nephew a cutie! How old is he?
~~~Jesse~~~
So, the recipe says to combine the sugar, corn syrup and butter in a saucepan and bring to 120 degrees F and stir until butter and sugar dissolves. Then gradually stir hot syrup into beaten eggs (this shouldn't cook the eggs as eggs cook at 140 degrees F). With this recipe you add the pecans into this mixture and not in the actual pie crust itself. The filling needs to cook to lukewarm before adding the vanilla and then pouring into the crust. Hope this helps. If it doesn't make sense, let me know.
Anna- I could never be tired of pecan pie!
I think I'll try your recipe next time. I don't know if I want to buy anymore Lyle's for awhile. Too pricey.
Jesse- He will be 2 months, next Sunday.
Val- Thank you; it does help. Now I'm not sure what temp to cook the syrup to. 240 or 140?
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