Pecan Pie Recipe Demonstration - Joyofbaking.com

hi I'm Stephanie drawers gave joy baking calm today we're going to make a pecan pie this is a wonderful combination a buttery crispy stry and a filling that is sweet and gooey and just full of toasted pecans now to start we're going to do the pie crust now there is a recipe as well as a video on the site and it shows how to make the pie crust as well as how to roll it out and put it into your pie pan now once you've done that you can trim the edges or if you want you if there's overlapping pastry you can just tuck that under itself if you want like a really thick crust on the outside and then you can crimp the edges in a variety of ways you could just use a fork or what I like to do is I take fingers like this and then just with my thumb I just push in the pastry like so it gives a nice decorative outside crust so what we're going to do now is just cover this with some plastic wrap and put it in the fridge to chill while and then we'll start the filling so now we'll make our pecan filling you will need a medium sized saucepan the first thing is 1 cup that's about 210 grams of dark brown sugar and a quarter of a cup that's 4 tablespoons both 57 grams of butter and I like to cut it into small pieces so it melts easy one tablespoon of either a rum or a bourbon now if you don't want to use alcohol just leave that out and then you could add like one teaspoon of pure vanilla extract and then the last ingredient we need is 2/3 of a cup which is 160 milliliters I'm using golden sir up and that's a sugar cane syrup it has a it's beautiful amber color and it's really thick and it has a delicate sweet flavor now I know a lot of recipes use like a dark corn syrup but the difference between a dark using a dark corn syrup and the golden syrup is this makes the pecan pie sweet but not like coin Lee sweet now I find the golden syrup at my local grocery store specialty stores you can also find it or even online but if you don't want to use that what you can do is just use either 2/3 of a cup of a dark corn syrup or you could use 1/3 of a cup of corn syrup and 1/3 of a cup of molasses so if you can't find the golden syrup don't feel use can't make this recipe but I would encourage you to if you can find gold and CERP to give this a try so then we're going to put this over medium medium-high heat and bring it just to a boil and stir it fairly often now the reason I'm doing this is to some recipes just call for you to stir all the ingredients together and add the pecans and put it in your pie shell but when you heat the ingredients just to boiling like this what it does is make your pecan pie more dense now if you would prefer a thinner filling for your pecan pie then just leave out the heating of the ingredients but I really like the texture of a pie when you heat the ingredients like this so I'm just going to stir it just until it boils okay our filling it's now boiling so just remove from the heat and then what we're going to do now is just let this cool to lukewarm and then we will add the rest of the filling ingredients so now we'll finish off our pecan filling but first pre-heat your oven to 350 degrees Fahrenheit which is a hundred and eighty degrees Celsius and if you have if your heating element is on the bottom of the oven then have your oven rack in the bottom third and then we will need between one and a half and two cups of pecans which is about 150 200 grams and I like to toast my pecans first so put that in the oven for on a baking sheet for about eight to ten minutes or until the pecans are brown and you can start to smell the nuts and then let them cool completely and then coarsely chop as I have done here and then what we're going to do is just put all those chopped pecans in the bottom of our pastry shell here as you can see if you like a pecan pie that's really thick with the nuts then use two cups if you want like a little less than just use the one and a half okay and then for the filling the it is now cooled to lukewarm and then what we need and I just send a separate bowl have three large eggs and have those at room temperature and then just break them up whisk them up or with the I'm using a wire whisk here you could just use the fork the reason we wanted this to cool because we're going to add eggs and we don't want the eggs to cook in a hot liquid so we just let that cool a little and then what you want to do I like to use wire whisk is put the sauna Glaus my bowl doesn't move around we want to add the eggs gradually into the into the filling whisking all the time that way your tempering it just in case so the filling is still a little warm so we don't want those eggs to cook so just whisk it in you can see this filling is beautiful golden brown color just spit all in there now if you didn't use the ROM and you wanted to use the vanilla extract put it in now and then I'm just adding just a pinch of salt put a quarter of a teaspoon and a third of a cup of cream it's about 80 milliliters you can use either a heavy or light cream whatever you have in the house as to the richness of the pecan pie people say pecan or pecan depending on I think that's more regional thing where you live okay and then stay here I shown we're just going to pour the filling evenly on top and that look beautiful this is a very popular dessert for Thanksgiving in both the United States and Canada along with the pumpkin pie okay you need to strip it those nuts and I have if you can see here I have a few whole pecans so what I'm going to do once the have it in the oven and the filling starts to set I'm just going to take the pie out and I'm just going to put them in the center if you want to kind of do a decorative design or you could do it around the outside but just let the filling set a bit if I try to put it on now and just sink right down so what we're going to do is bake this somewhere between 45 and 50 minutes you want it set and you can take a toothpick and put it into the center and it will come out clean okay our pecan pie is now done as you can see the filling is set and I did after about just after 5 minutes I did put some pecans on the top to kind of give it a decorative look if you find that your outer crust is browning too much then put on like a pie shield like this or just take a piece of aluminum foil and cover around the outside edges to prevent over browning now let this cool completely before serving and you can cover and store it for a few days at room temperature very nice with on its own or with the scoop of vanilla ice cream or some softly whipped cream so until next time I'm Stephanie Joris give joy baking calm

Channel: Joy of Baking

Views: 366,065

Keywords: pecan pie, pie, pecan, thanksgiving, baking, cooking, recipe, joyofbaking, joy of baking, Stephanie Jaworski, Rick Jaworski, food, demo, kitchen, Cook, Howto, Recipes, Home Made, how to make pecan pie, pecan pie recipe, thanksgiving recipes, how to make pie, how to bake pie, how to bake

Id: pvsPSDfyUwk

Length: 10min 28sec (628 seconds)

Published: Wed Sep 14 2011