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Pecan pies: sugar, or nuts?
Nuts 11
Spit down the middle 6
Sugar 1
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Pecan pies: sugar, or nuts?
Posted: 16 November 2007 11:03 AM   [ Ignore ]
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I’m curious as to which gets precedence for you in making pecan pies: the sugar or the nuts?

My family’s reaction (myself very much included) is that the only way to have a pecan pie is to have it mainly nuts, with some sugary filling for a binder. Others that I’ve seen are sugar with a layer of nuts on the top just so that you know that it’s a pecan pie.

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Posted: 16 November 2007 12:23 PM   [ Ignore ]   [ # 1 ]
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I prefer my pecan pie heavy on the nuts - using high quality pecans of course.

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Posted: 16 November 2007 12:47 PM   [ Ignore ]   [ # 2 ]
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Heavy on the nuts as well—-I’m not too fond of the squishy stuff in the middle, although my husband loves it.

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Posted: 16 November 2007 05:37 PM   [ Ignore ]   [ # 3 ]
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I love the filling, but freely admit that many are just not very tasty. I recently tried a Cook’s Illustrated’s pecan pie (from one of the more recent magazines), and like most of you, they aren’t fans of the ultra-sweet versions either. I have to say that I think their pie would have been a LOT better if it hadn’t had so many nuts. smile

I must be a sugar-holic or something, I adore sweet stuff, and always have.

On the other hand, I think that pecans can be very bitter, so it’s important to use the freshest nuts you can find.

One of my favorite pies ever is Chess pie, which is basically butter, sugar and eggs in a pie crust, with a touch of vinegar and vanilla. (There are other versions of Chess pie, with buttermilk and/or a dash of cornmeal, but I dislike them.)

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Posted: 16 November 2007 05:49 PM   [ Ignore ]   [ # 4 ]
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One time I added more nuts and it seemed like too much. Gooey is good too. My tip: use good sugar, brown sugar that isn’t refined sugar with molasses added such as Billington’s Madagascar dark or light brown sugars. It is a sugar pie after all.

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Posted: 16 November 2007 05:59 PM   [ Ignore ]   [ # 5 ]
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Chess Pie in our family contains: eggs, whipping cream, raisins/golden and reg, chopped dates and walnuts——it is one of my favorites, I have never seen a recipe like it for Chess Pie.  I imagine that it might have had a different name and my Grandma changed it!!  cheese

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Posted: 16 November 2007 10:16 PM   [ Ignore ]   [ # 6 ]
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I like lots of nuts, but it has to have some gooeyness to it to satisfy me.

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Posted: 18 November 2007 11:26 AM   [ Ignore ]   [ # 7 ]
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Ahhh! There is nothing better than a perfectly made pecan pie (it’s all mine, mine! mmaaahhaa!!)

I love mine with equal amounts of sugary filling and nuts. I make my filling with .75 percent Lyles Golden Syrup and .25 percent dark muscovado sugar. I also chop half of the pecans to go into the filling (for that satisfying crunch) and then I arrange the whole pecans on top of the filling for a more attractive presentation.

I also love to do a chocolate-bourbon variation w/ a shot of bourbon in the filling and good quality bittersweet chocolate chunks.

Besides pecan pie, I have also made a super yummy maple-walnut pie (real maple syrup, Lyles Golden Syrup, and black walnuts).

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Posted: 18 November 2007 12:07 PM   [ Ignore ]   [ # 8 ]
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Roxanne, are these your modification to Rose’s recipe or to another?  I like the idea of chopping part of the nuts.

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Posted: 18 November 2007 03:36 PM   [ Ignore ]   [ # 9 ]
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Nuts rule supreme in my household, although sugar does run a close second with my partner (who is from North Carolina).  I also toast the nuts in my recipe so they have a deeper flavor and the pie doesn’t seem so sweet.

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Posted: 18 November 2007 05:41 PM   [ Ignore ]   [ # 10 ]
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Matthew - 18 November 2007 04:07 PM

Roxanne, are these your modification to Rose’s recipe or to another?  I like the idea of chopping part of the nuts.

Hi Matthew,

Yes, it’s my variation of Rose’s recipe. When I first made Rose’s recipe, I realized that I like a little more caramel-like flavor from the filling, so that’s why I sub part of it with the muscovado sugar.

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Posted: 19 November 2007 12:41 AM   [ Ignore ]   [ # 11 ]
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rboehme - 16 November 2007 03:03 PM

I’m curious as to which gets precedence for you in making pecan pies: the sugar or the nuts?

My family’s reaction (myself very much included) is that the only way to have a pecan pie is to have it mainly nuts, with some sugary filling for a binder. Others that I’ve seen are sugar with a layer of nuts on the top just so that you know that it’s a pecan pie.

Nuts - can’t get enough of it! In pecan pies, I like to have a minimum of that gooey binder.

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Posted: 20 November 2007 10:10 PM   [ Ignore ]   [ # 12 ]
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um, neither really. I like pecan pie to be custardy and not too sweet for the filling, and an even layer of crunchy chopped pecans that is half the pie’s height, and a nice buttery crust too. That’s why I like to make my own because everyone else’s are too much of either. That sounds mean spirited.  But yes, I use Rose’s pecan tart recipe, sometimes with 2 oz 72% chocolate melted in.

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Posted: 27 November 2007 06:12 AM   [ Ignore ]   [ # 13 ]
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Nuts, I can’t stand pecan pies when they’re too sugary.

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Posted: 28 November 2007 06:40 PM   [ Ignore ]   [ # 14 ]
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I find Rose’s pecan pie baked on a tart the perfect balance of nutty nuts and custard sweet filling.

Some of the factors I believe contributes to this perfection are:

1- Using Lyle’s refiners syrup instead of plain corn syrup.  It has more body and color and a slight butterscotch flavor, thus giving the impression of not being just sugar.

2- Unsweetened flaky cream cheese crust.  It is naturally butter and cream sweet.  If you use a cookie crust or a premade one, too much sugar.

3- The bittersweet chocolate lace cuts down the sweet too.

4- And most definitely, adding the lowly sweetened whipped cream with bourbon.  It cuts down the sugar intake.

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Posted: 28 November 2007 07:34 PM   [ Ignore ]   [ # 15 ]
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Rose’s Pecan Pie was simply HEAVEN - the Lyle’s Golden Syrup is a wonderful discovery!

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