This Week's Pie

On Sun 13 Nov 2005 05:54:36p, Thus Spake Zarathustra, or was it Terry Pulliam
Burd?

Quoted message said:

I pack a sack lunch for the DH on work days when he doesn't have court
or client/lawyer lunch and I try to make a pie or other dessert every
weekend. Today I made one of his favorites: pecan pie. Thought I would
post it, as it's an absolute dead easy, slam dunk, never fail pecan
pie:

@@@@@ Now You're Cooking! Export Format

Pecan Pie

Thanks for posting this, Terry. It looks like an excellent version, and just
in time for Thanksgiving!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 13 Nov 2005 05:54:36p, Thus Spake Zarathustra, or was it Terry Pulliam
Burd?

Quoted message said:

I pack a sack lunch for the DH on work days when he doesn't have court
or client/lawyer lunch and I try to make a pie or other dessert every
weekend. Today I made one of his favorites: pecan pie. Thought I would
post it, as it's an absolute dead easy, slam dunk, never fail pecan
pie:

@@@@@ Now You're Cooking! Export Format

Pecan Pie

Thanks for posting this, Terry. It looks like an excellent version, and just
in time for Thanksgiving!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On 14 Nov 2005 02:46:34 +0100, Wayne Boatwright
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

On Sun 13 Nov 2005 05:54:36p, Thus Spake Zarathustra, or was it Terry Pulliam
Burd?

Quoted message said:

I pack a sack lunch for the DH on work days when he doesn't have court
or client/lawyer lunch and I try to make a pie or other dessert every
weekend. Today I made one of his favorites: pecan pie. Thought I would
post it, as it's an absolute dead easy, slam dunk, never fail pecan
pie:

@@@@@ Now You're Cooking! Export Format

Pecan Pie

Thanks for posting this, Terry. It looks like an excellent version, and just
in time for Thanksgiving!

Yer welcome! His desserts have become my Sunday afternoon cooking
therapy.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd said:

I pack a sack lunch for the DH on work days when he doesn't have court
or client/lawyer lunch and I try to make a pie or other dessert every
weekend. Today I made one of his favorites: pecan pie. Thought I would
post it, as it's an absolute dead easy, slam dunk, never fail pecan
pie:

@@@@@ Now You're Cooking! Export Format

Pecan Pie

desserts

1 baked pie crust
6 tablespoon unsalted butter; cut into one inch pieces
1 cup dark brown sugar; packed
1/2 teaspoon Salt
3 large eggs
1/4 cup light corn syrup
12 ounces pecans; whole

1. Adjust oven rack to middle position and heat oven to 275°. Melt
butter in medium heatproof bowl set in skillet of water maintained at
just below simmer. Remove bowl from skillet; mix in sugar and salt
with wooden spoon until butter is absorbed. Beat in eggs, then corn
syrup and vanilla. Return bowl to hot water; stir until mixture is
shiny an dhot to the touch, about 130°F. Remove from heat.

2. Arrange pecans in an even layer in the baked pie shell. Pour
mixture over evenly. Bake until center feels soft, like gelatin, when
gently pressed, about 50 to 60 mins. Transfer to rack; let cool
completely, at least 4 hour. Serve pie at room temperature or warm
with lightly sweetened whipped cream or vanilla ice cream.

Contributor: The Best Recipe

Yield: 8 servings

Preparation Time: :30

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Here's something that adds a nice touch to any pecan pie recipe. Take a
1/4 cup of salted butter and chip it up on the top of the pie. Bake as
normal. Once you've tried it, you'll do it every time. 🙂

On Mon 14 Nov 2005 08:32:26p, Thus Spake Zarathustra, or was it
deepeddygirl?

Quoted message said:

Terry Pulliam Burd said:

I pack a sack lunch for the DH on work days when he doesn't have court
or client/lawyer lunch and I try to make a pie or other dessert every
weekend. Today I made one of his favorites: pecan pie. Thought I would
post it, as it's an absolute dead easy, slam dunk, never fail pecan
pie:

@@@@@ Now You're Cooking! Export Format

Pecan Pie

desserts

1 baked pie crust
6 tablespoon unsalted butter; cut into one inch pieces
1 cup dark brown sugar; packed
1/2 teaspoon Salt
3 large eggs
1/4 cup light corn syrup
12 ounces pecans; whole

1. Adjust oven rack to middle position and heat oven to 275°. Melt
butter in medium heatproof bowl set in skillet of water maintained at
just below simmer. Remove bowl from skillet; mix in sugar and salt
with wooden spoon until butter is absorbed. Beat in eggs, then corn
syrup and vanilla. Return bowl to hot water; stir until mixture is
shiny an dhot to the touch, about 130°F. Remove from heat.

2. Arrange pecans in an even layer in the baked pie shell. Pour
mixture over evenly. Bake until center feels soft, like gelatin, when
gently pressed, about 50 to 60 mins. Transfer to rack; let cool
completely, at least 4 hour. Serve pie at room temperature or warm
with lightly sweetened whipped cream or vanilla ice cream.

Contributor: The Best Recipe

Yield: 8 servings

Preparation Time: :30

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Here's something that adds a nice touch to any pecan pie recipe. Take a
1/4 cup of salted butter and chip it up on the top of the pie. Bake as
normal. Once you've tried it, you'll do it every time. 🙂

Terry's recipe already has 6 tablespoons of butter in the filling. Would
this be in addition to that? Seems like a lot of butter altogether. But,
then, who doesn't like butter. :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Mon 14 Nov 2005 08:32:26p, Thus Spake Zarathustra, or was it
deepeddygirl?

Quoted message said:

Terry Pulliam Burd said:

I pack a sack lunch for the DH on work days when he doesn't have court
or client/lawyer lunch and I try to make a pie or other dessert every
weekend. Today I made one of his favorites: pecan pie. Thought I would
post it, as it's an absolute dead easy, slam dunk, never fail pecan
pie:

@@@@@ Now You're Cooking! Export Format

Pecan Pie

desserts

1 baked pie crust
6 tablespoon unsalted butter; cut into one inch pieces
1 cup dark brown sugar; packed
1/2 teaspoon Salt
3 large eggs
1/4 cup light corn syrup
12 ounces pecans; whole

1. Adjust oven rack to middle position and heat oven to 275°. Melt
butter in medium heatproof bowl set in skillet of water maintained at
just below simmer. Remove bowl from skillet; mix in sugar and salt
with wooden spoon until butter is absorbed. Beat in eggs, then corn
syrup and vanilla. Return bowl to hot water; stir until mixture is
shiny an dhot to the touch, about 130°F. Remove from heat.

2. Arrange pecans in an even layer in the baked pie shell. Pour
mixture over evenly. Bake until center feels soft, like gelatin, when
gently pressed, about 50 to 60 mins. Transfer to rack; let cool
completely, at least 4 hour. Serve pie at room temperature or warm
with lightly sweetened whipped cream or vanilla ice cream.

Contributor: The Best Recipe

Yield: 8 servings

Preparation Time: :30

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Here's something that adds a nice touch to any pecan pie recipe. Take a
1/4 cup of salted butter and chip it up on the top of the pie. Bake as
normal. Once you've tried it, you'll do it every time. 🙂

Terry's recipe already has 6 tablespoons of butter in the filling. Would
this be in addition to that? Seems like a lot of butter altogether. But,
then, who doesn't like butter. :-)

Yes, it's in addition to it. It makes a nice salty buttery topping when
it bakes in. Something about the sweet and salty makes it really
memorable. Actually the recipe called for 1/2 a cup and I took it down
to 1/4. Yikes! 😉

On Tue 15 Nov 2005 12:19:12p, deepeddygirl wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 14 Nov 2005 08:32:26p, Thus Spake Zarathustra, or was it
deepeddygirl?

Quoted message said:

Terry Pulliam Burd wrote:

>I pack a sack lunch for the DH on work days when he doesn't have court
>or client/lawyer lunch and I try to make a pie or other dessert every
>weekend. Today I made one of his favorites: pecan pie. Thought I would
>post it, as it's an absolute dead easy, slam dunk, never fail pecan
>pie:
>
>@@@@@ Now You're Cooking! Export Format
>
>Pecan Pie
>
>desserts
>
>1 baked pie crust
>6 tablespoon unsalted butter; cut into one inch pieces
>1 cup dark brown sugar; packed
>1/2 teaspoon Salt
>3 large eggs
>1/4 cup light corn syrup
>12 ounces pecans; whole
>
>1. Adjust oven rack to middle position and heat oven to 275°. Melt
>butter in medium heatproof bowl set in skillet of water maintained at
>just below simmer. Remove bowl from skillet; mix in sugar and salt
>with wooden spoon until butter is absorbed. Beat in eggs, then corn
>syrup and vanilla. Return bowl to hot water; stir until mixture is
>shiny an dhot to the touch, about 130°F. Remove from heat.
>
>2. Arrange pecans in an even layer in the baked pie shell. Pour
>mixture over evenly. Bake until center feels soft, like gelatin, when
>gently pressed, about 50 to 60 mins. Transfer to rack; let cool
>completely, at least 4 hour. Serve pie at room temperature or warm
>with lightly sweetened whipped cream or vanilla ice cream.
>
>Contributor: The Best Recipe
>
>Yield: 8 servings
>
>Preparation Time: :30
>
>
>Terry "Squeaks" Pulliam Burd
>AAC(F)BV66.0748.CA
>
>"If the soup had been as hot as the claret, if the claret had been as
>old as the bird, and if the bird's breasts had been as full as the
>waitress's, it would have been a very good dinner."
>
>-- Duncan Hines
>
>To reply, replace "spaminator" with "cox"

Here's something that adds a nice touch to any pecan pie recipe. Take a
1/4 cup of salted butter and chip it up on the top of the pie. Bake as
normal. Once you've tried it, you'll do it every time. 🙂

Terry's recipe already has 6 tablespoons of butter in the filling.
Would this be in addition to that? Seems like a lot of butter
altogether. But, then, who doesn't like butter. :-)

Yes, it's in addition to it. It makes a nice salty buttery topping when
it bakes in. Something about the sweet and salty makes it really
memorable. Actually the recipe called for 1/2 a cup and I took it down
to 1/4. Yikes! 😉

Thanks! I think I'll try it on one of my pecan pies.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974