Here's my first! My pecan cream pie, loved by all. I'll be sharing this at the office tomorrow.
Let the Holiday baking begin!
- Thread starter joelippard
- Start date
maytagbear
Well-known member
Looks great
Joe! Pecan pie is a favorite of mine, but I have not yet come across pecan cream pie.
In a few minutes, I will set the sponge for a batch of rolls for Thursday.
Baking is one of my most favorite things to do with my clothes ON.
Lawrence/Maytagbear
Joe! Pecan pie is a favorite of mine, but I have not yet come across pecan cream pie.
In a few minutes, I will set the sponge for a batch of rolls for Thursday.
Baking is one of my most favorite things to do with my clothes ON.
Lawrence/Maytagbear
Pecan pies mean the holidays are here! Your co-workers are in for a big treat, tomorrow.
norgeway
Well-known member
That pie looks good....but!
I want that Formica with the stars in it!!!
I want that Formica with the stars in it!!!
Hans, that formica is so lovely and I'm grateful to have it. It's the original from 67 when the house was built. I use some Jubilee on it on occasion.
polkanut
Well-known member
Pecan cream pie recipe please?!?
xraytech
Well-known member
Joe, the pie looks delicious
Holiday baking will start Wednesday morning for me, making a few sour cherry pies, and being forced to make a pumpkin pie(though pumpkin anything isn't welcome at my table), and dinner rolls.
Was going to make a raisin custard pie too, but since I'm dieting I chose not to
Holiday baking will start Wednesday morning for me, making a few sour cherry pies, and being forced to make a pumpkin pie(though pumpkin anything isn't welcome at my table), and dinner rolls.
Was going to make a raisin custard pie too, but since I'm dieting I chose not to
Ditto on the Formica
I'm going to make an Indian pie for Thursday. It has pecans in it (along with raisins, cloves and a splash of booze), but scares people off because the filling resembles mincemeat. That just means more for me!
I'm going to make an Indian pie for Thursday. It has pecans in it (along with raisins, cloves and a splash of booze), but scares people off because the filling resembles mincemeat. That just means more for me!
There will be more to come. I'm fixing another of these pies for Thursday, Betty Feezor's Chocolate Pie, Paula Deen's Corn Casserole, Sweet Potato Casserole to take to an evening gathering. My family and I will dine out for lunch since there's just the 3 of us now.
Recipe
Pecan Cream Pie:
Makes 1 (9-inch) pie
Deep dish Pie crust, you can roll out your own or do like me and buy the pet-ritz ready made
1 8oz. package cream cheese, softened
1 cup of sugar
3 large eggs
2 teaspoons vanilla extract, divided (I go a little heavy on this)
1/2 cup firmly packed brown sugar
1/2 cup dark corn syrup
2 tablespoons butter, melted
1/8 tsp. salt
1/13 cups chopped pecans
Preheat oven to 350.
Prepare your pie crust
(I use the KitchenAid wire whip for this)
Beat cream cheese, sugar and 1 egg at medium speed until well combined. Beat in 1 tsp vanilla.
Pour mixture into pie shell
Topping:
Whisk together brown sugar, corn syrup, remaining 2 eggs, melted butter, remaining 1 tsp vanilla, salt. Stir in pecans
Pour mixture over cream cheese layer and make for 40-45 mins or until center is set. Let cool for 1 hour before serving.
Remember, this is a fairly forgiving recipe and you can adjust ingredients to your more personal taste and still achieve a good result.
(Does Not require refrigeration)
Pecan Cream Pie:
Makes 1 (9-inch) pie
Deep dish Pie crust, you can roll out your own or do like me and buy the pet-ritz ready made
1 8oz. package cream cheese, softened
1 cup of sugar
3 large eggs
2 teaspoons vanilla extract, divided (I go a little heavy on this)
1/2 cup firmly packed brown sugar
1/2 cup dark corn syrup
2 tablespoons butter, melted
1/8 tsp. salt
1/13 cups chopped pecans
Preheat oven to 350.
Prepare your pie crust
(I use the KitchenAid wire whip for this)
Beat cream cheese, sugar and 1 egg at medium speed until well combined. Beat in 1 tsp vanilla.
Pour mixture into pie shell
Topping:
Whisk together brown sugar, corn syrup, remaining 2 eggs, melted butter, remaining 1 tsp vanilla, salt. Stir in pecans
Pour mixture over cream cheese layer and make for 40-45 mins or until center is set. Let cool for 1 hour before serving.
Remember, this is a fairly forgiving recipe and you can adjust ingredients to your more personal taste and still achieve a good result.
(Does Not require refrigeration)
dustin92
Well-known member
Mine starts tomorrow- making pie crusts for 2 apple pies and a 2 pumpkin. The crusts have to be refrigerated overnight or they crumble, and the pies have to be made the day before or the top crusts crumble when cut.
toploader55
Well-known member
Joe...
That Cream Pecan Pie is Death...
I made it for a friend and ended up taking a few slices out of it.
Oral Orgasm ??? You Betcha.
Fabulous and most of all Delish. Thanks for sharing that.
Might go on next years Dessert List at the Restaurant.
That Cream Pecan Pie is Death...
I made it for a friend and ended up taking a few slices out of it.
Oral Orgasm ??? You Betcha.
Fabulous and most of all Delish. Thanks for sharing that.
Might go on next years Dessert List at the Restaurant.
norgeway
Well-known member
I baked stuff
From 8 pm until 5 am this morning, and im starting again!! I made pies last night and we took them to Dons Mom and Dads house, tonight I have a pineapple casserole fixed ready to bake in the morning...Macaroni boiling for Mary Macs Tea Room Mac and Cheese, a Pineapple Sunshine cake made and im getting ready to start making bread.
From 8 pm until 5 am this morning, and im starting again!! I made pies last night and we took them to Dons Mom and Dads house, tonight I have a pineapple casserole fixed ready to bake in the morning...Macaroni boiling for Mary Macs Tea Room Mac and Cheese, a Pineapple Sunshine cake made and im getting ready to start making bread.
norgeway
Well-known member
Cake made..
Kenmore portable ready to make the frosting..
Kenmore portable ready to make the frosting..
Ah Yes!
Let it rip Hans! This evening I came home from work and fixed another one of those Pecan Pies, 2 Betty Feezor Chocolate Pies, Sweet Potato Pudding, and Paula Deen's Corn Casserole. Lord, how good that thing smelled!
Let it rip Hans! This evening I came home from work and fixed another one of those Pecan Pies, 2 Betty Feezor Chocolate Pies, Sweet Potato Pudding, and Paula Deen's Corn Casserole. Lord, how good that thing smelled!
norgeway
Well-known member
If we
Go to Georgia before Christmas we are going to the Lady and Sons in Savannah to eat one night, butter rules!!!
Go to Georgia before Christmas we are going to the Lady and Sons in Savannah to eat one night, butter rules!!!
toploader55
Well-known member
And...
Nothing beats a Vintage Oven.
My 1964 Pull and Clean Bakes like a Dream
Bottom Shelf... Joe's Pecan Cream...
Top Shelf... Kevin313's Chocolate Pumpkin Pie.
I wish I didn't have Low Blood Sugar. LOL
Nothing beats a Vintage Oven.
My 1964 Pull and Clean Bakes like a Dream
Bottom Shelf... Joe's Pecan Cream...
Top Shelf... Kevin313's Chocolate Pumpkin Pie.
I wish I didn't have Low Blood Sugar. LOL
Lady and Sons!
Hans, I've been there and it certainly was among the best southern cooking I've ever had. Go with an empty stomach and you must try Paula's Gooey Butter Cake.
Hans, I've been there and it certainly was among the best southern cooking I've ever had. Go with an empty stomach and you must try Paula's Gooey Butter Cake.
norgeway
Well-known member
Grated Sweet Potato Pudding..
This is something I have to make every year, Dons mother loves it.It came from My Mothers Cousins wife, who was known in Lenoir for being a great cook.
3 cups grated sweet potatos
3/4 cup sugar
2 eggs
2 TBSP flour
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 1/2 cups milk
4 TBSP melted butter
Combine in order given, bake at 350 for about an hour until crusty and brown.
This is something I have to make every year, Dons mother loves it.It came from My Mothers Cousins wife, who was known in Lenoir for being a great cook.
3 cups grated sweet potatos
3/4 cup sugar
2 eggs
2 TBSP flour
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 1/2 cups milk
4 TBSP melted butter
Combine in order given, bake at 350 for about an hour until crusty and brown.
xraytech
Well-known member
Yesterday morning I started baking, did two sour cherry pies and a pumpkin pie.
Here are my cherry pies right out of the oven
Here are my cherry pies right out of the oven
passatdoc
Well-known member
Two pecan pies baked last night.
Recipe:
Deer Valley Pecan Pie
originally published in Sunset Magazine 11/1997; originated by Letty Flatt, pastry chef at Deer Valley Lodge, Park City, Utah
1 3/4 cups pecan halves or pieces
6 tbsp. butter or margarine
3 large eggs
2 tbsp. flour
1 cup firmly packed brown sugar
1/2 cup maple syrup
1 tsp. vanilla
1. Preheat oven to 350. Spread pecans in a single layer on a baking sheet or pan; bake at 350 until nuts are fragrant and slightly darkened, about 7-8 minutes
2. In saucepan, cook butter or margarine over high heat until it just begins to turn brown and have a nutty aroma, about 4-5 minutes; remove from heat
3. Finely grind 1/4 cup of the pecans in a food processor or blender. Place the remaining whole pecans (the ones not ground) in the prebaked pie crust.
4. Beat eggs until blended. Add ground pecans, butter, flour, brown sugar, maple syrup, and vanilla. Mix well. Pour into prebaked crust over the whole pecans.
5. Bake at 350 until center is set when pan is gently shaken; about 25-35 minutes. Let stand until cool.
Quick & Easy Pie Crust
1 1/2 cups flour
2 tbsp. cold milk
2 tbsp. sugar
1/2 cup vegetable oil
1/2 tsp. salt
Mix all ingredients in a bowl and knead into a ball. The dough should be moist enough to hold itself into a ball without cracking; if it’s too dry, add a bit of oil and re-knead until it’s moist and holds itself together. Place in 9” pie pan and flatten the ball of dough. Work the dough, using your palms, up the sides of the pie. Pinch or fork pattern the crust to your preference.
The crust can be prebaked at 350 for 20-30 minutes, until light golden brown, for recipes that require a prebaked crust (as in the above recipe). For recipes that bake for an hour (e.g. apple pie), the crust can be filled and baked without prebaking. Whole wheat flour can be used and will taste almost like graham cracker crust; a bit more oil
Recipe:
Deer Valley Pecan Pie
originally published in Sunset Magazine 11/1997; originated by Letty Flatt, pastry chef at Deer Valley Lodge, Park City, Utah
1 3/4 cups pecan halves or pieces
6 tbsp. butter or margarine
3 large eggs
2 tbsp. flour
1 cup firmly packed brown sugar
1/2 cup maple syrup
1 tsp. vanilla
1. Preheat oven to 350. Spread pecans in a single layer on a baking sheet or pan; bake at 350 until nuts are fragrant and slightly darkened, about 7-8 minutes
2. In saucepan, cook butter or margarine over high heat until it just begins to turn brown and have a nutty aroma, about 4-5 minutes; remove from heat
3. Finely grind 1/4 cup of the pecans in a food processor or blender. Place the remaining whole pecans (the ones not ground) in the prebaked pie crust.
4. Beat eggs until blended. Add ground pecans, butter, flour, brown sugar, maple syrup, and vanilla. Mix well. Pour into prebaked crust over the whole pecans.
5. Bake at 350 until center is set when pan is gently shaken; about 25-35 minutes. Let stand until cool.
Quick & Easy Pie Crust
1 1/2 cups flour
2 tbsp. cold milk
2 tbsp. sugar
1/2 cup vegetable oil
1/2 tsp. salt
Mix all ingredients in a bowl and knead into a ball. The dough should be moist enough to hold itself into a ball without cracking; if it’s too dry, add a bit of oil and re-knead until it’s moist and holds itself together. Place in 9” pie pan and flatten the ball of dough. Work the dough, using your palms, up the sides of the pie. Pinch or fork pattern the crust to your preference.
The crust can be prebaked at 350 for 20-30 minutes, until light golden brown, for recipes that require a prebaked crust (as in the above recipe). For recipes that bake for an hour (e.g. apple pie), the crust can be filled and baked without prebaking. Whole wheat flour can be used and will taste almost like graham cracker crust; a bit more oil
passatdoc
Well-known member
NY Times recipes
My sister made the apple-cranberry slab pie last year, recipe in the link below, and it was amazing. Plus, serves a crowd.
http://www.nytimes.com/interactive/2013/11/12/dining/essential-thanksgiving.html?_r=0
My sister made the apple-cranberry slab pie last year, recipe in the link below, and it was amazing. Plus, serves a crowd.
http://www.nytimes.com/interactive/2013/11/12/dining/essential-thanksgiving.html?_r=0
Kelly
I miss Kelly. I knew once this season began his absence would be poignant. If we miss him, his family misses him more. Particularly as the holidays roll around and he's not there to prepare the feasts which bound his family together for those events. RIP Kelly. I now many of us are thinking about you and miss you as the recipes and baked products pictures emerge through threads.
I miss Kelly. I knew once this season began his absence would be poignant. If we miss him, his family misses him more. Particularly as the holidays roll around and he's not there to prepare the feasts which bound his family together for those events. RIP Kelly. I now many of us are thinking about you and miss you as the recipes and baked products pictures emerge through threads.
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