Perfect Pecan Pie Recipe (Super Secret Foolproof Tip)

Making pecan pie can be a persnickity job. It always takes longer than the recipe states for the filling to set. And it so aggravating when the nuts and crust burn before the filling sets!

Well, no more persnickity pecan pie! I am about to share with you the super secret foolproof tip for perfect pecan pie.

Warm the filling in a saucepan before pouring into the crust!

This allows less baking time because the filling is already hot when it goes into the oven. So no more burnt nuts/crust!

Isn't that absolutely amazing?! 

*While tossed bouquets and accolades to my brilliance are always welcome, I must confess that I discovered this tip in a magazine years ago.

Lesa's Current Favorite Pecan Pie Recipe

ingredients

one refrigerated pie crust (dust both sides with flour like the box says to do for a high sugar pie, fit into 9 inch piepan, fold edges under and crimp. )

3 large eggs

3/4 cup sugar

1/4 firmly packed light brown sugar

1 cup light corn syrup

1 stick of butter

1 teaspoon vanilla

1/4 teaspoon salt

enough coarsely chopped pecans or pecan halves to generously cover pie

Steps

1. preheat oven to 350

2. whisk together eggs and next six ingredients in a saucepan over low to medium heat until butter is melted and all ingredients are well blended (don't have to stir constantly but keep an eye on it)

**Beginning cooks: Don't scramble the eggs! Incorporate the eggs before the mixture gets too warm to avoid curdles

3. pour into prepared piecrust

4. sprinkle pecans on filling

5. bake for 35-45 minutes till filling is set. If it jiggles like jello, it is not set yet. 

Easy as pie!

 I so wish I had known the super secret tip back in my teen years. That Dear Abby Pecan Pie recipe used to give me fits!



Try this super but not so secret anymore tip with your favorite pecan pie recipe or with my recipe above. 

Let me know how it turns out.

Happy Pie Making! 

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Strawberry Chiffon Pie (No Bake)

August heat got you beat?

Too hot to cook?  

Then make this light refreshing and super easy no-bake pie!

Ingredients

2 cups fresh strawberries cut up

1/4 cup sugar

1 envelope of unflavored gelatin

1/4 cup cold water

   

1/2 cup of honey

1 cup sour cream

1 store-bought chocolate or oreo crumb crust for nine inch pie

Steps

1.  Place strawberries in small bowl; sprinkle with 1/4 cup sugar; mash strawberries with potato masher; set aside

2.  Sprinkle gelatin over cold water in small saucepan; let stand five minutes

3.  Stir honey into gelatin and warm over low heat until gelatin and honey dissolve.

4.  Remove from heat; stir in sour cream; refrigerate 10-15 minutes till mixture begins to thicken.

5.  Beat mixture with electric mixer at medium speed until light.

6.  Stir in strawberries until well combined,

7.  Pour into prepared crust. Cover and refrigerate at least two hours.

Lesa Says

 

 If you don't care for the flavor of honey, feel free to use all sugar. For less calories, use light sour cream.  If you have no fresh strawberries, use frozen--  thawed, of course.  

Dress up your slice of pie with a drizzle of strawberry sauce, sprinkling of chocolate shavings and/or fresh berries.

To me, this is fruity panna cotta in a crust but my little one calls it 'Strawberry Smoothie Pie'.  No matter what you call it, this pie will cool you off in a most delicious way!   

Enjoy!

Linking to:

Tempt My Tummy Tuesday

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Pecan Dreams!

4H sells pecans as a fundraiser.  Oh, I'd love to have the whole shebang in the freezer.  I'm dreaming of  pralines and pecan pie for the holidays and brownies, chocolate chip cookies and quick breads the rest of the year. What are your pecan dreams?

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Great Wall of Chocolate! PF Changs!

Absolutely massive! Talon was speechless!

Too much, even split 3 ways-- but can there ever really be too much chocolate?

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Strawberry Cake

Typically, I don't buy flavored cake mixes because of the artificial taste. However, mixes were on sale--cheap--- so I bought a few.

I jazzed this one up with strawberry preserves and pink glaze. Turned out pretty and didn't taste too artificial.

I did want the preserves to end up in the middle of the cake-- maybe using a bit less next time will keep it from sinking to the bottom of the pan.

I think I will buy lemon curd and do something similar with the lemon cake mix. Oh, and lemon flavored glaze--- that ought to be yummy!

If you know any good ways to improve store bought cake mixes, please share. I have several more boxes!

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Mmmmmm...

Does this make you hungry for iron skillet cornbread?

Too bad--- it is pineapple upside down cake!

Yum, Daddy's traditional birthday cake!

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Berry Desserts!

Upside Down Berry Cake! Unusual but tasty. The recipe called for a bit of cornmeal and fresh basil in the batter. Sounds odd but the flavors were addictive! I'm going to make it again! This winter when I have no fresh basil I am going to experiment with a flour only version--- Of course, I won't have fresh berries either--- maybe frozen will work.

Quick Blueberry Cobbler!

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Quick Fruit Tarts...

This snack is so fast and delicious! Just spread Nutella on a graham cracker and top with fruit! Easy as pie-- well, much easier than pie!

It is reminscent of two of my favorite treats: the wonderful chocolate dipped fresh pineapple and strawberries Morrow's offered on saturday morning at the mall and pie.

Pineapple is my ultimate topping because we don't get good fresh pineapples very often in Oklahoma. Strawberry is my next favorite topping. Blueberries and cherries are good toppings but not as spectacular as the other two. Talon prefers his topless or maybe with banana. The whole point was to get him to eat more fruit but I'm the one eating more fruit!

Did I mention the best part? It is low-cal! Yes, I repeat: Low-cal!!
One graham cracker sheet has about 65 calories. A thin layer of nutella (approx. 2 teaspoons) has about 65 calories and the fruit calories are minimal. Amazing since it tastes so rich and decadent! I typically eat one but splurging on two certainly won't break the bank!

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