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Hey! Thanks for for all the input I got on making a shortbread crust on a pecan pie. And here's my results... oops...
2. Poke holes in the piecrust with a fork, and bake at 325 F for 7 minutes.
(The original directions had you smooshing it between parchent paper, peeling some back, putting it down, peeling again. It was a mess. WAY more hassle than it was worth. Also, don't press it too far over teh edges of the plate, or it'll jsut break off when you try to serve it, kinda like mine did in the above picture. This produces a fairly thin pie filling)
Filling:
3 eggs
1 c (dark) corn syrup
2/3 c brown sugar
1/3 c butter, melted
1 1/2 c pecan, halved
~1 tbsp Brandy
1. mix the eggs to break them up a little. Pour in the corn syrup, and continue mixing gently to incorporate.
2. If your butter is hot out of the microwave like mine, put some of hte brown sugar in it to begin coolign it down quicker. Once it's close to your finger's temperature, you can pour it into the egg-syrup mixture. Add the rest of the brown sugar, pecans, and your brandy (or bourbon, or rum, or anything with a bit of carmelly-complex flavor, I'd think)
3. pour into crust. move the nuts around if they're piled all on one side.
4. put tinfoil along the edges of the crust. Bake at 350 for 25 minutes. Remove foil and bake another 20-25 minutes, until a knife inserted comes out clean, or it doesn't look excessively jiggly anymore.
Opinions: the outermost rim of crust STILL came out a little dark, even with the tinfoil. I think my pie plate was a little bigger than in the original recipe (they gave no specific size). The pie filling part was DELICIOUS, though. And out of a texan-friend, a friend from Cleveland with southern relatives, myself, a friend from Missouri, and a friend from the Navy who's been everywhere, they ALL said it was perfect, just like their mother/grandmother, and that the crust was just right. And despite hte edge being too dark, under the filling it baked PERFECTLY, it was dry and fklay, buttery, and not soggy from the filling at all. Also, the original recipe called for 3 1/2 c pecans. HA. yeah right. the karo recipe was ALMOST the same, sans an extra 2 tbsp butter in the filling, so I assumed that it MEANT to be 1 1/2 c. I have no idea how you could actually FIT 3 1/2 c pecans in this filling. But then, maybe it would turn into a wall of caramelized pecans? Also, I'd only bought the small bag of pecans, initially looking at the Karo-brand amounts. oopsie... well it turned out great, so I'm not going to look back :)
Well, that didn't last long. I used a slightly non-standard recipe (which was gutsy since I've NEVER baked one before, of any kind. I'll give my notes from doing this one, too, for the next time I make it or you might make it, so you have a little easier time than I did.
Here's the original post I worked off: Butter Pecan Pie
Brandy-Spike Butter Pecan Pie (with a shortbread crust)
Crust:
1 1/2 c flour
3 T sugar
3/4 c butter, softened
1 t real vanilla
(Note: when it says softened, believe them! I thought,' oh, cutting in cold butter always works better, ya? No. it made a dry crumbly mess I had to add liquid too and then scrape off my fingers. yick)
(Note: Also, it has a little vanilla in there. that flavor was really nice in the pie, but hte original directions had no say on where to insert it in the crust. ack! I tried to mix it in at the last point, but I think it might be easier to gently fold it into the softened butter?)
1. Mix the flour and sugar together. Gently cut in the butter until mostly homogenous, and press into the pie plate.Here's the original post I worked off: Butter Pecan Pie
Brandy-Spike Butter Pecan Pie (with a shortbread crust)
Crust:
1 1/2 c flour
3 T sugar
3/4 c butter, softened
1 t real vanilla
(Note: when it says softened, believe them! I thought,' oh, cutting in cold butter always works better, ya? No. it made a dry crumbly mess I had to add liquid too and then scrape off my fingers. yick)
(Note: Also, it has a little vanilla in there. that flavor was really nice in the pie, but hte original directions had no say on where to insert it in the crust. ack! I tried to mix it in at the last point, but I think it might be easier to gently fold it into the softened butter?)
2. Poke holes in the piecrust with a fork, and bake at 325 F for 7 minutes.
(The original directions had you smooshing it between parchent paper, peeling some back, putting it down, peeling again. It was a mess. WAY more hassle than it was worth. Also, don't press it too far over teh edges of the plate, or it'll jsut break off when you try to serve it, kinda like mine did in the above picture. This produces a fairly thin pie filling)
Filling:
3 eggs
1 c (dark) corn syrup
2/3 c brown sugar
1/3 c butter, melted
1 1/2 c pecan, halved
~1 tbsp Brandy
1. mix the eggs to break them up a little. Pour in the corn syrup, and continue mixing gently to incorporate.
2. If your butter is hot out of the microwave like mine, put some of hte brown sugar in it to begin coolign it down quicker. Once it's close to your finger's temperature, you can pour it into the egg-syrup mixture. Add the rest of the brown sugar, pecans, and your brandy (or bourbon, or rum, or anything with a bit of carmelly-complex flavor, I'd think)
3. pour into crust. move the nuts around if they're piled all on one side.
4. put tinfoil along the edges of the crust. Bake at 350 for 25 minutes. Remove foil and bake another 20-25 minutes, until a knife inserted comes out clean, or it doesn't look excessively jiggly anymore.
Opinions: the outermost rim of crust STILL came out a little dark, even with the tinfoil. I think my pie plate was a little bigger than in the original recipe (they gave no specific size). The pie filling part was DELICIOUS, though. And out of a texan-friend, a friend from Cleveland with southern relatives, myself, a friend from Missouri, and a friend from the Navy who's been everywhere, they ALL said it was perfect, just like their mother/grandmother, and that the crust was just right. And despite hte edge being too dark, under the filling it baked PERFECTLY, it was dry and fklay, buttery, and not soggy from the filling at all. Also, the original recipe called for 3 1/2 c pecans. HA. yeah right. the karo recipe was ALMOST the same, sans an extra 2 tbsp butter in the filling, so I assumed that it MEANT to be 1 1/2 c. I have no idea how you could actually FIT 3 1/2 c pecans in this filling. But then, maybe it would turn into a wall of caramelized pecans? Also, I'd only bought the small bag of pecans, initially looking at the Karo-brand amounts. oopsie... well it turned out great, so I'm not going to look back :)
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