zxcvbob > wrote in :

> Sheryl wrote:
>
>> zxcvbob > wrote in message
>> >...
>>
>>>Sheryl Rosen wrote:
>>
>>
>>
>>>>Any pecan pie bakers out there who can share their tried and true
>>>>secret with me?
>>>>
>>>>Thanks
>>>>Sheryl
>>>>
>>>
>>>
>>>Partially cook the filling on top of the stove, and pour it into a
>>>blind-baked crust. Here's my recipe:
>>>
>>>Bob's Pecan Pie
>>>(This is a big recipe -- a 10" or deep dish 9 1/2" pie. It will not
>>>fit in a 9" pan.)
>>
>>
>> (snip)
>>
>> Thanks for the tips, Bob and Wayne.
>> Both are similar....pre-cook the crust and pre-cook the filling.
>>
>> I like the idea of a shorter baking time total so you don't have to
>> fuss with tenting the crust so it doesn't burn.
>>
>> I consulted Joy of Cooking this morning (after I posted my question)
>> and they also prescribed pre-baking the crust for pecan pie. They
>> didn't suggest pre-cooking the filling but it seems logical to me.
>>
>> I am working with a bottle of Karo syrup that might be 3 years
>> old...will it be ok? It looks fine, free-flowing, no crystals, no
>> foreign matter, mold, etc. Probably made a pecan pie with the missing
>> half a bottle! My pie pan's small enough that the recipes calling for
>> 1 cup of corn syrup will be just fine. (9 inch stoneware pan) Would
>> like to actually use up a bottle of corn syrup once in my life!
>
> Yes, if there is no mold in it then it is fine.
>
>> So I think I will use either the JOC or the Karo Syrup bottle recipe,
>> with the adjustment to the butter Bob recommended and the pre-baking
>> and sealing that Wayne recommended. And probably pre-cook the filling
>> a la Bob, as well.
>>
>> I like how pretty the pecan halves look on top of the pie, but chopped
>> nuts make it much easier to cut into. I think I'll chop.
>
> Leave at least some of them whole; it's *so* much prettier and not that
> much harder to cut. Just cut the pie with a steak knife.
>
> Be careful not to overcook the filling. You want it hot but still raw.
> You'll see what I'm talking about when you make it. It's hard to
> describe but you can see a change in the filling as you heat it when
> it's almost ready to start cooking.
>
> Good luck,
> Bob
>

What I would have said.

Good luck, Sheryl!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.