Pecan Pie Filing help!

I’m doing the ready made crust, but need help with a good filing . I see recipes for white vs brown sugar. Dark vs light corn syrup. Will someone give me their tried and true recipe? Please? I just never seem to get it right.

This recipe is the one my Mom always made. Comes from a friend of my GM in TN.
1 cup brown sugar
1/2 cup granulated sugar
1 TBsp. flour
2 eggs
2 TBsp. milk
1 tsp. vanilla
1/2 cup butter, melted
1 cup pecans
Mix in order given, pour into prepared pan with crust. Bake at 375 degrees for 45-50 minutes.
I personally prefer brown sugar to corn syrup recipes. Love the buttery taste!

Thank you. So, is it one over the other? Sugar vs. corn syrup?

The best pecan pie I have ever had is at Brigtsen’s in New Orleans. Chef Frank trained under Paul Prudhomme at Commander’s Palace before he opened his own place. Fortunately he is free in sharing his recipes and his pecan pie filling is easy yet delicious…I have made it several times. The difference from most is that a portion of the pecans are first roasted and then ground. The result is a deeper, nuttier flavor in the filling.

In the restaurant the slice comes with a drizzle of incredible caramel sauce, a dollop of homemade chantilly whipped cream and a sprig of mint if you really want to go all out. But the pie by itself is special.

Here is a link to the recipe. Have a great Thanksgiving!

https://www.creolecajunchef.com/post/pecan-pie-from-brigtsen-s

I use maple syrup not corn syrup in my filling.

I’m glad I’m not a big fan of pecan pie…all that sugar!!! Thanks fir the recipes!

A mix! My recipe calls for 1 c packed dark brown sugar and 3/4 c light corn syrup.

My mom has been making pecan pie for probably 50 years. Her recipe is:

1/2 C light corn syrup
1/2 C dark corn syrup
3 eggs
1 C white sugar
2 Tbs melted butter
1 tsp vanilla
1 1/2 C pecans

I think everyone has their favorite version and it is a matter of finding a trusted source or a version you like best.

Don’t bake pecan pie in a glass pan. My dil did once, the pan shattered! It wasn’t pretty

My mom makes an incredible pecan pie. Corn syrup.

My mother always used my Grandmother’s recipe until a few years ago when my brother kept going on about how good his aunt’s pecan pie was so she got her recipe and surprised him for his birthday. She has not had a pecan pie that didn’t turn out well since she started using this recipe:

1 cup white karo syrup
1/2 cup sugar
3/4 stick butter
1 teaspoon vanilla flavoring
1 dash salt
3 eggs (beaten)
1 cup pecans
1 unbaked pie crust

Combine karo, sugar, salt, vanilla, and butter. Cook in pan on top of stove until mixture hangs onto spoon after stirring and lifting out of pan and let drip off spoon.

Pour slowly into beaten eggs stirring constantly. Add pecans and pour into unbaked pie shell. Bake at 325 or 350 until pie shell is browned.

She normally uses the pillsbury crusts that you unroll but has also made from scratch or used the frozen ones in a pinch. Cooking the filling first avoids either overcooking the crust or the filling not being cooked enough.

I usually bake my pecan pies (many kinds of pie) in glass. Never had issues. My guess is something was wrong with the pie plate. Might have been knocked or something.

I’ve always made my pecan pies in glass. I’ve always made my pecan pies with Karo syrup. The recipe usually calls for a mix of light and dark, but I always just use dark. Every year I think I should try something else, but given that I only eat it twice a year, and I eat so little processed food otherwise, I figure that amount of corn syrup won’t kill me.

I’m making 2 pies, so I’m choosing 2 recipes to try. It will be fun to get the verdict from my family.

@conmama - please report back on your research!

@HeartofDixie , with only white sugar and white Karo syrup, how does the pie have that dark pecan color? Or does it?

@conmama

I guess the butter(actually it calls for blue bonnet margarine) and vanilla give it some color, plus it gets darker as it cooks. It is not the really dark color like some but more of a light golden brown.

How did the pies turn out?

My friend owns a pecan plantation and makes amazing pecan pie. She swears by corn syrup and also uses butter. She insists on the best quality pecans, which she has access to. She always makes her own crust. I’m not sure what other ingredients she uses, but her pecan pie is pretty rich in flavor and the best I’ve had.

@pishicaca, they came out great! I did yours and @HeartofDixie. On hers, I substituted brown sugar instead of regular sugar and did 1.5 cups pecans instead of 1. They were both winners, as they tasted different. It was fun to have a “sampler”. They thought yours had chocolate in it, must have been because of the ground up pecans.

I had another absolutely delicious one from a friend (just a piece). She makes hers with 1/4 cup bourbon and 1/2 cup chocolate chips…that was delicious also. I’m not a big pecan pie lover unless it has chocolate in it, so I might try that one next year, too. However, after seeing what goes on them I’m reluctant to eat!

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