Ok. As requested by Free, here comes the very simple recipe for a deadly Pecan pie.
Ingredients:
3 eggs
1 cup (240ml) of Karo Light or Dark Corn Syrup (from American store in GVA or Nyon). I prefer the dark syrup. You could substitute Crown sirop de mais.
1 cup (150gm) white sugar
2 Tbsp. (30ml) of melted butter
1 tsp. (5ml) of liquid vanilla extract
1 1/2 cups (150gm) of pecans (I always add a bunch more as I like a lot of pecans)
1 unbaked "pâte à gateau" that comes in a 32 cm round roll from Coop or Migros.
1 pie plate that is 9 inch dia. or 26-28cm (not any bigger or the pie will be too thin)
In a large mixing bowl add eggs first and lightly beat them before adding other ingredients.
Add syrup, sugar, butter and vanilla and mix until well blended. Stir in pecans. Pour into the prepared pie plate.
Preheat oven to 350 ° F (190°C). Bake for 50-55 minutes or until a knife inserted halfway between the center and the edge comes out clean.
Cool on a wire rack for 2 hours.
You can also add a scoop of whipped cream (crème chantilly) or vanilla ice cream when served.
ENJOY.
Still some questions? You can watch The Video
Verbier
Forums in Geneva > Geneva > Pecan Pie Recipe for Mr. Free
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Pecan Pie Recipe for Mr. Free
Sep 10, 2008 @ 12:48
The text you are quoting:
Ok. As requested by Free, here comes the very simple recipe for a deadly Pecan pie.
Ingredients:
3 eggs
1 cup (240ml) of Karo Light or Dark Corn Syrup (from American store in GVA or Nyon). I prefer the dark syrup. You could substitute Crown sirop de mais.
1 cup (150gm) white sugar
2 Tbsp. (30ml) of melted butter
1 tsp. (5ml) of liquid vanilla extract
1 1/2 cups (150gm) of pecans (I always add a bunch more as I like a lot of pecans)
1 unbaked "pâte à gateau" that comes in a 32 cm round roll from Coop or Migros.
1 pie plate that is 9 inch dia. or 26-28cm (not any bigger or the pie will be too thin)
In a large mixing bowl add eggs first and lightly beat them before adding other ingredients.
Add syrup, sugar, butter and vanilla and mix until well blended. Stir in pecans. Pour into the prepared pie plate.
Preheat oven to 350 ° F (190°C). Bake for 50-55 minutes or until a knife inserted halfway between the center and the edge comes out clean.
Cool on a wire rack for 2 hours.
You can also add a scoop of whipped cream (crème chantilly) or vanilla ice cream when served.
ENJOY.
Still some questions? You can watch The Video
Verbier
VerbierSep 10, 2008 @ 12:48
Ingredients:
3 eggs
1 cup (240ml) of Karo Light or Dark Corn Syrup (from American store in GVA or Nyon). I prefer the dark syrup. You could substitute Crown sirop de mais.
1 cup (150gm) white sugar
2 Tbsp. (30ml) of melted butter
1 tsp. (5ml) of liquid vanilla extract
1 1/2 cups (150gm) of pecans (I always add a bunch more as I like a lot of pecans)
1 unbaked "pâte à gateau" that comes in a 32 cm round roll from Coop or Migros.
1 pie plate that is 9 inch dia. or 26-28cm (not any bigger or the pie will be too thin)
In a large mixing bowl add eggs first and lightly beat them before adding other ingredients.
Add syrup, sugar, butter and vanilla and mix until well blended. Stir in pecans. Pour into the prepared pie plate.
Preheat oven to 350 ° F (190°C). Bake for 50-55 minutes or until a knife inserted halfway between the center and the edge comes out clean.
Cool on a wire rack for 2 hours.
You can also add a scoop of whipped cream (crème chantilly) or vanilla ice cream when served.
ENJOY.
Still some questions? You can watch The Video
Verbier
VerbierSep 10, 2008 @ 12:48
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Re: Pecan Pie Recipe for Mr. Free
Post 1
Sep 10, 2008 @ 13:11
Deadly indeed ! Thanks Verbier.
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Re: Pecan Pie Recipe for Mr. Free
Post 2
Sep 10, 2008 @ 17:45
PECAN PIE RECIPE WITH A TWIST...slightly more work required:
1 large egg
4 large egg whites
1 cup dark corn syrup
1/2 cup sugar substitute
1/4 cup maple syrup
1/4 teaspoon salt
1 cup pecans, chopped
1 teaspoon vanilla
1 Light Pie Shell, recipe follows
1 tablespoon bourbon
1 cup whipped topping
Preheat oven with a pizza stone to 350 degrees F. (The pizza stone will help get a crisp pie crust).
In a large bowl, mix the egg, egg whites, dark corn syrup, sugar substitute, maple syrup, salt, pecans, and vanilla until well blended.
Pour the pecan mixture into the prepared pie shell.
Transfer the pie to the oven and bake for 45 minutes, or until set. Remove from oven and allow to cool.
In a medium bowl, fold the bourbon into the whipped topping.
Carefully cut pie into 8 servings. Garnish each serving with a dollop of the bourbon cream.
Light Pie Shell:
1 1/4 cups all-purpose flour, plus 1 tablespoon for dusting surface
2 tablespoons sugar substitute (recommended: Splenda)
1/2 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon butter
1/2 cup fat-free milk
In a large bowl, mix 1 1/4 cups of flour, sugar substitute, baking powder, and salt. Cut the butter into the dough until the butter is in small chunks.
Slowly add the milk and mix with 2 forks until the dough holds together.
Pat the dough into a disk and wrap in plastic wrap. Allow dough to rest in the refrigerator for at least 1 hour.
Remove the dough from the refrigerator and roll out on a lightly floured surface. Place dough into a pie tin. Fold under excess dough and crimp edges. Place back into refrigerator until needed.
The text you are quoting:
PECAN PIE RECIPE WITH A TWIST...slightly more work required:
ayl1968, Sep 10, 2008 @ 17:45
1 large egg
4 large egg whites
1 cup dark corn syrup
1/2 cup sugar substitute
1/4 cup maple syrup
1/4 teaspoon salt
1 cup pecans, chopped
1 teaspoon vanilla
1 Light Pie Shell, recipe follows
1 tablespoon bourbon
1 cup whipped topping
Preheat oven with a pizza stone to 350 degrees F. (The pizza stone will help get a crisp pie crust).
In a large bowl, mix the egg, egg whites, dark corn syrup, sugar substitute, maple syrup, salt, pecans, and vanilla until well blended.
Pour the pecan mixture into the prepared pie shell.
Transfer the pie to the oven and bake for 45 minutes, or until set. Remove from oven and allow to cool.
In a medium bowl, fold the bourbon into the whipped topping.
Carefully cut pie into 8 servings. Garnish each serving with a dollop of the bourbon cream.
Light Pie Shell:
1 1/4 cups all-purpose flour, plus 1 tablespoon for dusting surface
2 tablespoons sugar substitute (recommended: Splenda)
1/2 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon butter
1/2 cup fat-free milk
In a large bowl, mix 1 1/4 cups of flour, sugar substitute, baking powder, and salt. Cut the butter into the dough until the butter is in small chunks.
Slowly add the milk and mix with 2 forks until the dough holds together.
Pat the dough into a disk and wrap in plastic wrap. Allow dough to rest in the refrigerator for at least 1 hour.
Remove the dough from the refrigerator and roll out on a lightly floured surface. Place dough into a pie tin. Fold under excess dough and crimp edges. Place back into refrigerator until needed.
ayl1968, Sep 10, 2008 @ 17:45
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Re: Pecan Pie Recipe for Mr. Free
Post 3
Sep 10, 2008 @ 22:35
Hmm. Verbier's recipe looks suspiciously like my old family secret recipe... In fact, I think it is. Though my preference in for Karo's light.
Very important for the folks that have never made pecan pie: You MUST let it cool before it can be eaten!:D
The text you are quoting:
Hmm. Verbier's recipe looks suspiciously like my old family secret recipe... In fact, I think it is. Though my preference in for Karo's light.
Very important for the folks that have never made pecan pie: You MUST let it cool before it can be eaten!:D
harris, Sep 10, 2008 @ 22:35
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Re: Pecan Pie Recipe for Mr. Free
Post 4
Sep 10, 2008 @ 22:36
Hmm. Verbier's recipe looks suspiciously like my old family secret recipe... In fact, I think it is. Though my preference in for Karo's light.
Very important for the folks that have never made pecan pie: You MUST let it cool before it can be eaten!:D
The text you are quoting:
Hmm. Verbier's recipe looks suspiciously like my old family secret recipe... In fact, I think it is. Though my preference in for Karo's light.
Very important for the folks that have never made pecan pie: You MUST let it cool before it can be eaten!:D
harris, Sep 10, 2008 @ 22:36
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Re: Pecan Pie Recipe for Mr. Free
Post 5
Sep 10, 2008 @ 23:14
As Harris said, you should prepare the pie well ahead of wanting to eat it. That means TWO hours on a WIRE RACK so it cools properly.
The other hint that I should add is that you can start with the regular amount of pecans in the mix (1.5 cups) then pour everything into the pie shell. I then see how many extra pecans I can fit in. Be sure to "immerse" the extra pecans in the liquid.
Verbier
Those of us north of the Mason-Dixon line normally call it a Peee can pie. The southerners call it a Pe can pie. The lady on the video uses pe can.
The other hint that I should add is that you can start with the regular amount of pecans in the mix (1.5 cups) then pour everything into the pie shell. I then see how many extra pecans I can fit in. Be sure to "immerse" the extra pecans in the liquid.
Verbier
Those of us north of the Mason-Dixon line normally call it a Peee can pie. The southerners call it a Pe can pie. The lady on the video uses pe can.
The text you are quoting:
As Harris said, you should prepare the pie well ahead of wanting to eat it. That means TWO hours on a WIRE RACK so it cools properly.
The other hint that I should add is that you can start with the regular amount of pecans in the mix (1.5 cups) then pour everything into the pie shell. I then see how many extra pecans I can fit in. Be sure to "immerse" the extra pecans in the liquid.
Verbier
Those of us north of the Mason-Dixon line normally call it a Peee can pie. The southerners call it a Pe can pie. The lady on the video uses pe can.
Verbier, Sep 10, 2008 @ 23:14
The other hint that I should add is that you can start with the regular amount of pecans in the mix (1.5 cups) then pour everything into the pie shell. I then see how many extra pecans I can fit in. Be sure to "immerse" the extra pecans in the liquid.
Verbier
Those of us north of the Mason-Dixon line normally call it a Peee can pie. The southerners call it a Pe can pie. The lady on the video uses pe can.
Verbier, Sep 10, 2008 @ 23:14
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Re: Pecan Pie Recipe for Mr. Free
Post 6
Sep 10, 2008 @ 23:28
FYI - I'm a "pe can pie" girl and us southerners don't have time to wait for it to cool. We eat it right out of the oven, that way the whipped cream (or ice cream) melts over it, ever so smoothly. Mmm mmm mmmmm..... decadent! Can't wait for Thanksgiving! You people are making me hungry!
:D
The text you are quoting:
FYI - I'm a "pe can pie" girl and us southerners don't have time to wait for it to cool. We eat it right out of the oven, that way the whipped cream (or ice cream) melts over it, ever so smoothly. Mmm mmm mmmmm..... decadent! Can't wait for Thanksgiving! You people are making me hungry!
:D
ayl1968, Sep 10, 2008 @ 23:28
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