@@Mrhandfriends Oh yes! I’m an American from Oklahoma and pecan pie is a staple at our family gatherings around the holidays. My mother makes it with chopped pecans. She usually makes two pies and they are usually both eaten within 2 days by the family! Definitely my favorite pie and it is super delicious. Coconut cream pie is a close second. Very good as well
Mrs. H don't be hard on yourself. You're doing great, but nobody is judging you. We're all interested in what it'll be like for you to try another new American dish 🥰 and what's it's like for you to make it. You're even teaching yourself what you'll do next time if you like it! 😁 That's how it goes 💝 I always love watching your cooking videos.
Me also, her honest approach is real 'familiar and kinda comforting' to see' no high-faluting pretense' just love and good home cooking..You're great Mrs. H.. just as you are.
I think it is best not to use glazed nuts since they are sweet and the pie is very sweet without the added sugar. One variation I see most is a chocolate pecan pie. I think the plan pecans is most iconic. I prefer mine just a bit warmer than room temperature. Not hot as it may stick to the roof of your mouth and burn
This suggestion is correct, just get natural pecans for the Pie, you can adjust the recipe listed sugar content to 3/4 of what's recommended, It'll still be lovely. Chop the pecans more finely (if you like) , just not too chunky, as it will still impart the perfect 'pecan flavor' into the syrup during baking...
The filling should be able to set without needing to cool, you may be slightly undercooking it and the residual heat is finishing it up. I check if mine is done by gently pressing the center with the bottom of a spoon, if it springs back up, the eggs have set.
we like to add a cup of high quality bourbon and a couple table spoons of cinnamon to our pie mix. also, we use broken crumbled pecans for the filling and whole ones on the top.
A rustic pie is the sign of a homemade pie. Every family has a different way of crumping their crust. In fact you can have 10 different ways of crumping the crust within one family. For a pie all that that matters is that it tastes good. It doesn't always have to look good as long as it tastes good in the end. A lot of people in the US use pre-made store-bought pie crusts because even though it's simple to make pie crust a lot of people just don't have the time to or are not very good at making pie crust.
Generally the most important part of pie consumption in the US is reassuring the baker that the pie being consumed is their best yet and that they didn't mess is up in what ever way they claim to have this time.
this pie is pretty much *_SACRED_* in Texas. the pecan is the state tree of texas. there are many, many, many varieties of pecan. back home, we pronounce it, "puh-KAHN"
Indeed, puck-kaan' is the true southern pronunciation, poccan it's also the 'original' native american word for this nut..You're doing great Mrs. H. All the 'best' from America's hearth keepers!💕
I live in Spartanburg County South Carolina . Pecan trees are becoming less common in these parts because of housing developments . I'm 56 years old and remember hunting squirrels in pecan groves . We knew that squirrels were in the pecan trees from the distinct tooth marks of the shells left on the ground and the squirrels chatterring in the distance . My friend from Eastern North Carolina gave me a five pound bag of pecans for Christmas . I just crack them open and enjoy their natural flavor . Squirrel meat is nutty like the nuts and acorns that make up their diet . Is there anywhere left in Texas to hunt squirrels and gather pecans ?
@@victorwaddell6530 unfortunately, i moved away from Texas in the late 80's. i have tripped back a couple of times for business, but all i was able to see was the inside of hotel rooms, conference, and hotel bars. i grew up in a small town called Burleson that is barely south of Fort Worth (on I-35) and we had plenty of both trees and squirrels. there's plenty of places to go if you want either. considering that pecans are the state tree, people think about 7 or 8 times before removing them. besides, people like being able to walk out into the yard and knock down/pick up a good snack. if you're still a squirrel hunter, my father showed me a neat trick for finding hard-to-find squirrels when i was about 5 or 6 years old. get yourself a flat creek rock and hold it in your lightly cupped palm. you'll want to leave a small gap on one of the sides between rock and palm. then, get another rock and tap the flat one. if you time it right and hold the flat rock "just so", it'll pretty accurately imitate the chattering of a squirrel and they'll answer. you can then repeat this process, following the sound each time. eventually you'll find them and bring down a little dinner. it takes practice, but works well once you get the process. have yourself a glorious day, amigo.
I loathe pecans, but grew up among pecan nuts (ooh, pun). My grandfather was born in San Saba county, so it's in my family's blood. I'm adopted, so it's not in my blood. I have a good excuse at least!
I live in Arkansas, and my family can cook and bake up a storm. Of all the desserts we have, pecan pie is my absolute favorite. I’m so happy you like it! ❤
I’ve had, but never made pecan pie. I’ll probably be tarred & feathered on here, but I don’t care for pecan pie or pecans. Love walnuts, though! Yes, Mrs. H did a good job since they both loved it!
Absolutely. Watching y'all make and try new dishes from our side of the pond is such a delight. You're doing a great job, Mrs H. I'd suggest you try wassail, but I think they have wassail in England, though I don't know if y'all make it the way I do (apple cider, honey, pineapple, nutmeg and a dash of lemon juice, with a cinnamon stick--I made some tonight, when my nephew asked me to). Cooking is always a learning experience, whether it's a crashing failure or a raging success. I've learned to laugh off my failures--so long as nobody was hospitalized, it wasn't so bad, and the dogs eat whatever we can't and they don't talk. :). Making a nice meal and feeding it to the people you love is one of life's best little pleasures.
I prefer mine a cool room temp to a refrigerated cold (less sugar bite). No whip, no ice cream, just "plain Jane". There is a "no Karo syrup" pecan pie recipe online that's surprisingly very good, and I'm a STR8 up southerner. :) Thanks for the reaction! Mrs. H. seems to be a natural at cooking.
Give yourself more credit Mrs. H. You're doing a fantastic job making these 'foreign' recipes. I was 26 years old when I discovered the pleasures of cooking, and after some major trial and error episodes, now in my 70's my family loves my cooking. Keep up the great effort, and it looks as if you're already a pretty great cook. Keep it up!!
@@JohnLeePettimoreIII The trick with diabetes is to wait for a low blood glucose day and have a third of a normal slice topped with cool whip... Otherwise its just too sweet and a normal slice of pecan pie will skyjack your blood glucose into orbit...
Yay, I'm glad you liked it. I love pecan pie! Yours looked so good! My family always put the pecans on the pie crust then poured the mixture over them. The pecans would then rise to the top. I'm sure it doesn't matter either way. I think as a kid it was just fun to watch the pecans come to the surface. Good job Mrs H!
I'm a Louisiana boy and I have always used the recipe on the Karo dark corn syrup bottle and had good results. We have our own pecan trees so they are always fresh. 1 cup Karo dark corn syrup 3 eggs 1 cup sugar 2 tablespoons melted butter 1 teaspoon vanilla extract 1&1/2 cups (6 ounces pecans) 1 unbaked 9 inch deep dish pie crust. Stir the first 5 ingredients thoroughly using a spoon. Pour pie into crust Bake on center rack of oven or 60-70 minutes. Pie is done when center reaches 200 (f) degrees. Tap center surface of pie lightly, it should spring back when done. Cool for two hours
Pecan pie is one that is always on the menu for Thanksgiving dinner in our house. We generally only eat it at Thanksgiving due to the fact it is so sweet and pecan's are very expensive compared to other nuts. However, it is a 100% hit and you did a fantastic job for your first time!
Temper the eggs to keep them from curdling (which they didn't do, thank goodness 😀). You whisk the eggs and then add a little bit of the warmed product while whisking. Then a little more and then you can add them in with the rest. Keeps them from cooking. With that store bought crust, instead of doing a fancy edge, I'd just flip the excess over the top and call it good.
So when you're doing the rim of Pie Pastry, take a pairing knife and run it around the edge so your pastry is even with the edge. The simply take your thumb and press it down on the rim of the pastry and keep going all around the edge of the pie. You'll have a nice look pie edge and it won't be thick and lumpy, it will be nice and trim and it's pretty quick and easy. The only time you need to tuck your crust is if you have a top pie crust for like a fruit pie or a Chicken Pot Pie, then you once again, lay the top crust on, then take your knife and trim around the edge of the pie dish. Take your top crust and tuck it under the bottom crust all way around, then use the same "thumb press down" method to seal it up. The Pie looked lovely!❤
MANY years ago, I was baking and sent my hubby out to get some pecans (my sons had found mine and had eaten all of them!) but he came back with a bag of shelled walnuts! So... I made the pecan pie with walnuts! It was fantastic!
Mix the pecans in the bowl with the liquid ingredients before pouring into the crust. Eat it warm with a scoop of vanilla ice cream. It’s also great cold right out of the fridge.
Very nice job. Pecan pie is my favorite. I make several every year. Made one for Thanksgiving and another for Christmas this year, alone. Couple of things I would change. First, most importantly, you need "Fresh" unglazed pecans, preferably from Oklahoma or Georgia. Put them into the mix with the rest of the pie filling. They will float to the top on their own. Most recipes call for three eggs, folded or lightly whipped....uh uh go with 4 eggs and whisk them thoroughly. This will serve to make a fluffier less runny, pie. Also let the pie completely cool. Essentially this is a sugar pie. You need to let the sugars re-crystalize. Then if you want to serve it warm, 15 to 20 seconds in the microwave or 2-5 minutes in the oven 250 to 300 degree F. Baking tip: leave your butter out on the counter to come to room temperature before baking with it. Just make sure its covered.
I'm a fourth generation Texan. We had a giant pecan tree in my Grammy's front yard, with a tire swing. When the pecans fell in November, we gathered them in buckets. The holidays wouldn't be the same without bowls of pecans around the house, with nut crackers (minimal hand tools, not elaborate toys like in the ballet) and nut picks. And, yeah, there was always pecan and pumpkin pie for Thanksgiving and Christmas.
Mrs.H, you're nailing this! I'm glad yall liked it, pecan (pee-cahn) is very tasty! Side note, baby H is SO adorable! I love watching her face just light up every time she sees one of you! What a lucky little girl ❤
Thank you Amanda. We love watching her back too, said its nice we can document her growing up and share our journey with you, as it is magical. Mrs H 💕
I love seeing y'all cook these dishes. Pecan pie is my absolute favorite. I have a somewhat easier recipe IF you have the Karo syrup available in your market. This cuts out most of the pre-cooking you had to do. Recipe we've used forever in my family: 4 Eggs slightly beaten 1 Cup (white) Sugar 1 Cup Dark Karo syrup 4 Tablespoons melted butter 1 Teaspoon vanilla A pinch of Salt 1 1/2 Cups of pecan halves (If you have Karo syrup available there, you can either use the "light" Karo and brown sugar, or "dark" Karo syrup and white sugar. This might be just called dark corn syrup there) Mix above items together in a bowl (no heating) and pour into pie crust The trick is in the cooking. Preheat oven to 450 F (230 C) - put in pie for 5 minutes. After 5 minutes reduce heat to 350 F (175 C) - cook for about 10 minutes watching for it to turn a golden brown. Reduce heat to 300 F (150 C) and cook for about 40-50 minutes. It should start firming up as you sort of start patting the top of the pie by hand after 30 minutes or so. When it still barely moves in the center, you can take it out and it will finish cooking out of the oven.
If I was making it there I'd use Lyle's Golden Syrup, I gave one of my bottles to an Ex-boss friend of mine who swears by his Grandmother's recipe. I told him to use Lyle's and he said it was even better.
Mr AG. Your comments along with your facial expressions are priceless. We need people that can make us laugh even when the circumstances are dire. Thank you…
As a Southerner, I would suggest using a whisk to do all your mixing for the filling, then use a rubber spatula to get every drop into the pastry. Maybe next time, roll your pastry on the roller, then gently unroll over the top of pie plate. And to help release steam, use fork tines to prick it all over the bottom before filling. Thanks for trying one of my favorites. Hello from Alabama.
TIP: Prior to putting the pecan pie in the oven to bake you can take a fork and press down with it all around the outermost part of the crust until there are lines around the entire rim of the crust. This doesn't change anything with how it tastes its purely decorative.
Great job! The only thing I can add to the rest of the wonderful comments is besides not using glazed nuts, I add a lot of nuts, I over do it and we really like it that way. I just mix them in the filling then pour them in the crust. When my family moved to California from the South, pecans weren't plentiful ( 1950's) here, however, my family lived in the middle of walnut groves. The family adapted to walnut pies right away. We love the taste of the walnuts. I make pecan, too but the walnuts are my favorite. Again, great job!
Love that smile. I smile every time she does. I love how affectionately she looks at and responds to her daddy. Reminds me of my own daughter who is 28 now. They never stop being "your little darling." ♣
Use plain pecans, is the only change . Rustic only means it's Home made with love. Might want to chop pecans up a little. Cool so you don't burn your mouth. Use left over pie crust, lay on baking sheet sprinkle with mix of cinnamon and sugar cook till pie crust is done. Just a few minutes.
That recipe called for making your own syrupy sauce. However, most recipes that I've had used store bought light or dark corn syrup. Non glazed pecans are probably better as the pie is already really sweet. This is a Southern delight. Happy New Year from South Carolina
The frozen pie crusts I've used in the US are cut round, then folded into quarters to fit into a smaller package. Lined with wax paper, they fold out into a circle. Very handy. I like pecan pie warm, but the best pies were ones I bought at Texas HEB stores, huge grocery stores. Miss them so much...If you didn't like pumpkin pie, I doubt you'd like anything else I'd recommend. Pumpkin pie is the best, to me.
There used to be frozen pie crusts, regular and deep. Always got the deep for pecan pie. The best thing about those were there was no mess other than throwing away the wrapper. It was already in a tin pie shell that you throw away when the last crumbs are gone. It saved time and no dish to wash. Due to illnesses, I've been unable to cook much of anything but since I'm on Mr., Mrs., and Baby H's side of the pond, I might have to try to make one for my friends.
FANTASTIC JOB Mrs H!! Your pecan pie looks just as good as the picture in the book!Rustic style is the best style in my opinion! I am glad the cookbook had a measurement conversion table in the back of the book! That makes it so much easier to prepare without confusion . You can try making this pie again and add a little bourbon in the mixture if you like that. I myself like to add melted chocolate from a double boiler like you were doing at the beginning of the video and add melted chocolate to the bourbon pecan pie mixture. It can be an acquired taste if you are not used to that much sweetness. Yes I am also glad you added ice cream on top.(a la mode) when it is warmed. Yes it is also good cold or room temperature as well. Yes newly American Citizen Laurence from Across the Pond would be salivating. He would love yours. I am sure of it! Happy New Year 2023!
In Texas… we say P-Con… saying any other variation is quickly corrected 🤣🤣.. San Saba Texas is the Pecan capital of the world. I have spent many summers out in the orchards picking and eating those Pecans. It’s a beautiful place and I wish I could post a pic of it…San Saba is a tiny little town with a little over 3,000 people living there…I hope one day y’all make it there. You won’t want to leave!! I must say, you did a really good job making that pie. I am a Texan and I did not get it right the first try. I prefer cold. Please keep cooking!! I love these shows!! Bloody love you guys!!
Mrs H continuing to nails the new American recipes, Mr H reaping the benefits, and Lil H riding the roller coaster. I love it. From your favorite Chicago H, Cheers H-Fam!
Mrs H as a Texan who's seen countless pecan pies I can honestly tell you that you did a fantastic job on that pie. Especially as it was your first attempt. A few notes: I'd strongly recommend tempering your eggs when making pecan pie or any dessert that has you adding eggs to any warm mixture. Even if you think the mixture is probably cool enough, do it anyway just so you can be sure you're not going to cook those eggs and make a waste of ingredients. Second, mix the pecans into the filling and as the pie bakes they'll rise to the top on their own. The filling that sticks to the top of the pecans as they rise makes for a nice little glaze on the pecans when the pie is finished. Third, now that you have the skill to make a pecan pie(and do it well) explore making a bourbon pecan pie or a chocolate pecan pie, y'all will love both I'm sure. Fourth, most southerners (from the U.S.) hearing anyone say peeee-cans instead of puh-kahns will cringe the same way all of from the U.S. do when y'all say al-u-min-e-UM instead of the Uhh-looom-in-umm (aluminum). Keep up the great videos and your exploration of American cuisine.
You did a great job, it definitely looks like every Pecan Pie I have ever seen. They are super sweet, probably the most sweet pie I have ever had. We don't usually used glazed pecans but if that's what you could find, it would just make it sweeter, that's all. Congrats on giving it a try, great job!
Good job Mrs. H!!!!!!! Always appreciate the honesty of you liking or not liking things. Huge kudos for at least trying something new and different. LOVE seeing Elana!!!!! BLY all!!!
I'm from Central Texas, Love pecan pie. My aunt had pecan trees at on her property she always would send us big boxes of pecans. I always make turtle cookies with pecans and chocolate on top. Thay are so good. I would set for hours, cracking the shells. A lot of work.
Next time you make it, try using dark brown sugar instead of white sugar, and bring the sugar mixture all the way up to a boil and let it boil for about 1 minute. Just keep stirring so it won't burn on the bottom. This will caramelize the sugar and makes it a bit tastier in my opinion. And in addition to the vanilla, you can also flavor it with about a tablespoon of bourbon or dark rum.
Hello from south Louisiana. Pecan pie is a true southern treat when done properly. In the video, you discussed alternative pronunciations of pecan. Southerners pronounce pecan as EITHER PEE-can (accent first syllable) or pee-cahn (equal emphasis on both syllables). It is purely a regionalism and no one would complain either way.
Mrs H, there are two things you could have done differently. The first is to precook the crust by itself with a parchment paper linging and baking beads in the center to hold it down or you can use dry beans to hold the crust down. About 25 minutes at 350 F. Also, you can temper the eggs before adding it to the pecan filling, so the eggs don't curdle.
I'm impressed with your bravery. you look to be quite the cook. pie shells are difficult. please stop putting yourself down. finally, pronounce the way you like!
Mrs H, learn about tempering eggs--if you're going to mix eggs into something hot, add just a little of the hot mix into the eggs and stir well, then add the eggs into the rest of the hot mix and stir thoroughly. This helps keep the eggs from cooking/curdling. You might have let the mix cool more first too. You did well for a first try, you really seem to be getting into the role! Try to find whole/half pecans, unglazed. If you lay them flat atop the syrup/eggs mix, like coins, you know, they'll stay on top during cooking, and look nice for presentation.
We don't use glazed pecans in the pie. Mix the pecans in with the filling before pouring into the pie shell (they rise to the top). We say "puh kahns" here in the Southern US. I prefer my pie cold, no ice cream or whipped cream. I'm a purist. 🤣 Glad you enjoyed it! ❤️
Yeah, I've never seen anyone put in the filling without pecans and then try to sprinkle/spread them on top. Doing that with fresh pecans like you are supposed to use would risk some not getting the pecan covered and it could burn. Everyone I know mixes the pecans with the filling and then pour it in the crust.
Um no. I've lived in the south all my life and I've only ever heard people pronounce it as "PEE-CANS"....with a thick southern drawl so it sounds a little more like "PEE-CAY-UNS" when sounded out slowly. The only people I've heard say "Puh-kahns" are those who's families aren't originally from the south, or people who have lived in more north or western areas.
I make my pecan pie a little different than traditional. My pecan pie does not have a layer of goo/gel. It’s completely filled with nuts. I use about twice the amount of nuts than the recipe calls for. I mince most of them up in the food processor. When added to the filling, it becomes the texture of loose oatmeal. Also, I definitely scramble the eggs so there is plenty of air in them.
Look @ the crust this way, rustic is nice bc it’s the sign of a homemade pie. An example is Yorkshire puddings, I made them and was sad they didn’t look perfectly shaped. I later learned my Yorkshire puddings were correct and that the perfectly shaped ones are store bought. I hadn’t realized. It helped me to appreciate a rustic looking food, I prefer it now. Your pie looks great.
Great job with the pie, seriously.. it doesn't matter what it looks like you did a GREAT JOB.❤️❤️❤️❤️ YOUR FAMILY / CHANNEL IS SUCCESSFUL BECAUSE YOU ALL ARE GENUINE AND SINCERE. YOUR REACTIONS ARE EXACTLY THAT REACTIONS. I watch numerous reactions and some channels cannot be unbiased I respect your honesty. American food is built on food of the south.
Nailed it! Our house is surrounded by 2 types of huge pecan trees. I should make more pecan pies and candied pecans, but them suckers are very labor intensive to crack and shell.
Here in Texas, Pecan pie is a must and it is mostly served during Thanksgiving and Christmas along with honey glazed sprial ham and pork ribs. If I eat 2 slices of those delicious pecan pie, I would be on the recliner taking a nap with a smile. On some days we make homemade pie, however, some HEB store have 18" pies to feed 8 people.
Im from Louisiana so glad you like Pecan Pie. Yours looked so good too, your doing a great job. Pecan Pie is my favorite. Now im hungry. Love your videos.
I love baby H in all of your videos. She just looks around and says hey where is mine. Can't wait till she's old enough to try this and see her reaction.
I’m from the south and that looks like the pie we eat here! Great job! Very sweet pie but it’s a must have on thanksgiving and Christmas family get togethers. We have pecan tree all over the place down here and we rarely have to buy any pecans from the market. In the future if you think,it’s too sweet then I wouldn’t use the glazed pecans and try to find the raw pecans. That should help with the sweetness! Great job and glad you like it!
When I was in New Orleans I had the most incredible pecan pie. They cut a piece of pie and threw it on the grill right next to the burgers to heat it through. Served with a scoop of soft vanilla ice cream. Amazing, life changing. Yes, it’s sweet and I love it. Well done!
Pecan pie is one of my two favorite pies. The other is Sugar Cream Pie, closely related to a Chess Pie. Well done Mrs. H. And glad you both like it so very much!!! It is usually an autumn pie here usually around Thanksgiving and Christmas. Also, always use raw halved pecans, the pie will be less sweet.
If you haven't yet. As a southern woman I once made a pecan pie with English walnuts because that was all I had. It is SO fantastic! That's the only way I make it now!
I melt the butter and pour it over the sugar to "wet" it. The corn syrup is set in a warm place to thin a bit. Measure out and add the remainder of ingredients. I prefer Vanilla Bean Paste ..... A sturdy whisk or electric mixer gets everything combined well. I add about a cup of chopped pecans to the halves. This recipe can be made into individual pies by using all chopped pecans, and 3 inch ready to bake pie crusts. The southern recipe is based on Swiss Walnut Pie. The likely origin is by way of immigrant bakers working in Upper class hotels and resorts along the Gulf Coast. A similar nut shape and flavor profile laid the foundation for adaptation to become a distinctly American dessert. Swiss walnut pie fell out of favor in the early 80's due to market conditions and a walnut tree blight. Several rather productive years of harvest saw pecans become the second most used nut in confections next to the peanut. Chef David Briggs--CEPC
No glazed nuts, just plain and a good southern pecan pie doesn't need any ice cream on top. Just savor that rich flavor...don't muddy it with chocolate either if you want that real classic taste. Can't beat it. You did an awesome job!!!
I love the cooking videos! Glad you liked it! Oh and as for using spare pieces of dough/pie shell to fill in for places around the edge that aren't high enough to reach the rim - that's perfectly fine. I do that all the time when making pies!
your Pecan Pie looked delicious Mrs H. I make Bourbon Honey Glazed Pecan Pie. Its been my family’s favorite for over 40 yrs in TEXAS. Pro tip: use your electric beater to cream butter and sugar, dark corn syrup, salt, vanilla and eggs. after combined stir in pecans, pour into pie shell bake. to check pie doneness use table knife inserted into center,….needs to come out clean. Then i make on stove honey, bourbon add pecan in pan and cook until they are almost candied…dump on cooked pecan pie bake for another 5 to 10 min….until set. remove from oven cool and serve.
My mom made the best pecan pies I've ever eaten. She always cut up (sliced) the pecans. Well, she had me do it while she was cooking the pie filling. She usually only cooked them for Thanksgiving and Christmas. My brother loved her pie so much she always baked him one of his own (spoiled rotten first born). So, next time you bake your pie, try slicing the pecans and see how it compares. I was born and raised in Charleston, SC. Living now in the Western NC mountains. Love your channel!
Pecan pie was my father's favorite pie of all time. He passed away a few years ago, but anytime I have it, it reminds me of him and how crazy he was about this pie. (I like it, too.) 🙂
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"There's always room for pie" is the most American thing you've said yet :-) . Well done! Love to watch your journey of discovery.
Y'all rubbing off on us. 😂 Mrs H 💕
Truth... God bless pie lol..my fav is banana cream or. Sour cherry....mmmmm
I dunno I think that ones universal lol
@@Mrhandfriends Oh yes! I’m an American from Oklahoma and pecan pie is a staple at our family gatherings around the holidays. My mother makes it with chopped pecans. She usually makes two pies and they are usually both eaten within 2 days by the family! Definitely my favorite pie and it is super delicious. Coconut cream pie is a close second. Very good as well
Mrs. H don't be hard on yourself. You're doing great, but nobody is judging you. We're all interested in what it'll be like for you to try another new American dish 🥰 and what's it's like for you to make it. You're even teaching yourself what you'll do next time if you like it! 😁 That's how it goes 💝
I always love watching your cooking videos.
Me also, her honest approach is real 'familiar and kinda comforting' to see' no high-faluting pretense' just love and good home cooking..You're great Mrs. H.. just as you are.
@@rjmwilliams1659 Absolutely! She's trying things they're not familiar with and cooking it herself. I'm so glad she joined the channel. 😊
I love watching your cooking videos!! Keep up the great work!
Agreed. No judgment. Just interested to get a foreigner's opinion on iconic American food.
True, and making pie dough from scratch is usually a non happening thing for most home cooks. Refrigerated pie dough is used by a lot of us.
I think it is best not to use glazed nuts since they are sweet and the pie is very sweet without the added sugar. One variation I see most is a chocolate pecan pie. I think the plan pecans is most iconic. I prefer mine just a bit warmer than room temperature. Not hot as it may stick to the roof of your mouth and burn
This suggestion is correct, just get natural pecans for the Pie, you can adjust the recipe listed sugar content to 3/4 of what's recommended, It'll still be lovely.
Chop the pecans more finely (if you like) , just not too chunky, as it will still impart the perfect 'pecan flavor' into the syrup during baking...
You can put a little bourbon in it, too...
I've seen molasses and dark rum variations, too.
My dad mixes chopped and whole pecans with the pie filling before pouring them into the pie crust.
I wonder if natural pecans are maybe hard to find in Britain.
I like it at room temperature without ice cream or whipped cream. The pie filling sets up as it cools and makes it easier to cut and serve. Great job!
Without ice cream or whipped cream?
What are you…a Communist!!?
The filling should be able to set without needing to cool, you may be slightly undercooking it and the residual heat is finishing it up. I check if mine is done by gently pressing the center with the bottom of a spoon, if it springs back up, the eggs have set.
we like to add a cup of high quality bourbon and a couple table spoons of cinnamon to our pie mix. also, we use broken crumbled pecans for the filling and whole ones on the top.
a CUP??? wow, that's a super boozy pie!
Pecan pie can be cloyingly sweet,and Bourbon eliminates that.
I love how excited Mr. H is to try food.
Pecan pie is the best !!
A rustic pie is the sign of a homemade pie. Every family has a different way of crumping their crust. In fact you can have 10 different ways of crumping the crust within one family. For a pie all that that matters is that it tastes good. It doesn't always have to look good as long as it tastes good in the end. A lot of people in the US use pre-made store-bought pie crusts because even though it's simple to make pie crust a lot of people just don't have the time to or are not very good at making pie crust.
Generally the most important part of pie consumption in the US is reassuring the baker that the pie being consumed is their best yet and that they didn't mess is up in what ever way they claim to have this time.
this pie is pretty much *_SACRED_* in Texas.
the pecan is the state tree of texas. there are many, many, many varieties of pecan. back home, we pronounce it, "puh-KAHN"
Indeed, puck-kaan' is the true southern pronunciation, poccan it's also the 'original' native american word for this nut..You're doing great Mrs. H. All the 'best' from America's hearth keepers!💕
I live in Spartanburg County South Carolina . Pecan trees are becoming less common in these parts because of housing developments . I'm 56 years old and remember hunting squirrels in pecan groves . We knew that squirrels were in the pecan trees from the distinct tooth marks of the shells left on the ground and the squirrels chatterring in the distance . My friend from Eastern North Carolina gave me a five
pound bag of pecans for Christmas . I just crack them open and enjoy their natural flavor . Squirrel meat is nutty like the nuts and acorns that make up their diet . Is there anywhere left in Texas to hunt squirrels and gather pecans ?
@@victorwaddell6530 unfortunately, i moved away from Texas in the late 80's. i have tripped back a couple of times for business, but all i was able to see was the inside of hotel rooms, conference, and hotel bars.
i grew up in a small town called Burleson that is barely south of Fort Worth (on I-35) and we had plenty of both trees and squirrels. there's plenty of places to go if you want either. considering that pecans are the state tree, people think about 7 or 8 times before removing them. besides, people like being able to walk out into the yard and knock down/pick up a good snack.
if you're still a squirrel hunter, my father showed me a neat trick for finding hard-to-find squirrels when i was about 5 or 6 years old. get yourself a flat creek rock and hold it in your lightly cupped palm. you'll want to leave a small gap on one of the sides between rock and palm. then, get another rock and tap the flat one. if you time it right and hold the flat rock "just so", it'll pretty accurately imitate the chattering of a squirrel and they'll answer. you can then repeat this process, following the sound each time. eventually you'll find them and bring down a little dinner. it takes practice, but works well once you get the process.
have yourself a glorious day, amigo.
@@JohnLeePettimoreIII Thanks for the tip . Somewhere in my stuff is a metal squirrel call .
I loathe pecans, but grew up among pecan nuts (ooh, pun). My grandfather was born in San Saba county, so it's in my family's blood. I'm adopted, so it's not in my blood. I have a good excuse at least!
I live in Arkansas, and my family can cook and bake up a storm. Of all the desserts we have, pecan pie is my absolute favorite. I’m so happy you like it! ❤
We bloody love it !!! ♥️ 🇺🇸
Fellow Arkansas here... The old folk always just called them Karo (Karo syrup) nut pies..... Always loved them!!!
Fellow Arkansan here pecan pies are my favorite also
Another Arkansan here, Pecan my fav too!
Fellow Arkansan! Pecan is my favorite too. I probably made 10 of them in the last few months.
Wow you are doing a great job keep it up
While other babies' first words are dada or mama, Baby H's first word is "greetings"!
Lol 😂
And that's not a bad thing.😄❤️
For someone that has never had, let alone made, pecan pie, you did a dang good job!
I’ve had, but never made pecan pie. I’ll probably be tarred & feathered on here, but I don’t care for pecan pie or pecans. Love walnuts, though! Yes, Mrs. H did a good job since they both loved it!
Thank you, it's nerve-wracking making your dishes, so to have the lovely comments warms my heart. Mrs H 💕
Absolutely. Watching y'all make and try new dishes from our side of the pond is such a delight. You're doing a great job, Mrs H. I'd suggest you try wassail, but I think they have wassail in England, though I don't know if y'all make it the way I do (apple cider, honey, pineapple, nutmeg and a dash of lemon juice, with a cinnamon stick--I made some tonight, when my nephew asked me to). Cooking is always a learning experience, whether it's a crashing failure or a raging success. I've learned to laugh off my failures--so long as nobody was hospitalized, it wasn't so bad, and the dogs eat whatever we can't and they don't talk. :). Making a nice meal and feeding it to the people you love is one of life's best little pleasures.
I prefer mine a cool room temp to a refrigerated cold (less sugar bite). No whip, no ice cream, just "plain Jane". There is a "no Karo syrup" pecan pie recipe online that's surprisingly very good, and I'm a STR8 up southerner. :) Thanks for the reaction! Mrs. H. seems to be a natural at cooking.
Give yourself more credit Mrs. H. You're doing a fantastic job making these 'foreign' recipes. I was 26 years old when I discovered the pleasures of cooking, and after some major trial and error episodes, now in my 70's my family loves my cooking. Keep up the great effort, and it looks as if you're already a pretty great cook. Keep it up!!
Thank you. Mrs H 💕
It's an understatement to say that pecan pie looks sweet!
it can cause diabetes at over 100 meters. 😆
@@JohnLeePettimoreIII The trick with diabetes is to wait for a low blood glucose day and have a third of a normal slice topped with cool whip... Otherwise its just too sweet and a normal slice of pecan pie will skyjack your blood glucose into orbit...
Yay, I'm glad you liked it. I love pecan pie! Yours looked so good! My family always put the pecans on the pie crust then poured the mixture over them. The pecans would then rise to the top. I'm sure it doesn't matter either way. I think as a kid it was just fun to watch the pecans come to the surface. Good job Mrs H!
You saved me from writing this comment. My only addition would be more pecans.
I'm a Louisiana boy and I have always used the recipe on the Karo dark corn syrup bottle and had good results. We have our own pecan trees so they are always fresh.
1 cup Karo dark corn syrup
3 eggs
1 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla extract
1&1/2 cups (6 ounces pecans)
1 unbaked 9 inch deep dish pie crust.
Stir the first 5 ingredients thoroughly using a spoon.
Pour pie into crust
Bake on center rack of oven or 60-70 minutes.
Pie is done when center reaches 200 (f) degrees. Tap center surface of pie lightly, it should spring back when done. Cool for two hours
8:54 and 10:30 speaking as a Texas grandpa that has sampled thousands of these...
i wanna get ears-deep in that Pecan Pie.
Pecan pie is one that is always on the menu for Thanksgiving dinner in our house. We generally only eat it at Thanksgiving due to the fact it is so sweet and pecan's are very expensive compared to other nuts. However, it is a 100% hit and you did a fantastic job for your first time!
One of my favorite recipes for pecan pie actually uses Lyle’s Golden Syrup with rum as flavoring.
Southern food is the best 😊, Love Y'all ❤️
I LOVE Pecan Pie...Its my Favorite !!! I like it after it has cooled down to room temp ......Im from Georgia...USA & we have alot of Pecan trees....
Temper the eggs to keep them from curdling (which they didn't do, thank goodness 😀). You whisk the eggs and then add a little bit of the warmed product while whisking. Then a little more and then you can add them in with the rest. Keeps them from cooking. With that store bought crust, instead of doing a fancy edge, I'd just flip the excess over the top and call it good.
So when you're doing the rim of Pie Pastry, take a pairing knife and run it around the edge so your pastry is even with the edge. The simply take your thumb and press it down on the rim of the pastry and keep going all around the edge of the pie. You'll have a nice look pie edge and it won't be thick and lumpy, it will be nice and trim and it's pretty quick and easy. The only time you need to tuck your crust is if you have a top pie crust for like a fruit pie or a Chicken Pot Pie, then you once again, lay the top crust on, then take your knife and trim around the edge of the pie dish. Take your top crust and tuck it under the bottom crust all way around, then use the same "thumb press down" method to seal it up. The Pie looked lovely!❤
MANY years ago, I was baking and sent my hubby out to get some pecans (my sons had found mine and had eaten all of them!) but he came back with a bag of shelled walnuts! So... I made the pecan pie with walnuts! It was fantastic!
Ditto with hazel nuts.... Or not use any nuts whatsoever....
Someone I used to work with saw a Macadamia nut version near the holidays at Costco, many years ago.
Mix the pecans in the bowl with the liquid ingredients before pouring into the crust.
Eat it warm with a scoop of vanilla ice cream. It’s also great cold right out of the fridge.
Very nice job. Pecan pie is my favorite. I make several every year. Made one for Thanksgiving and another for Christmas this year, alone. Couple of things I would change. First, most importantly, you need "Fresh" unglazed pecans, preferably from Oklahoma or Georgia. Put them into the mix with the rest of the pie filling. They will float to the top on their own. Most recipes call for three eggs, folded or lightly whipped....uh uh go with 4 eggs and whisk them thoroughly. This will serve to make a fluffier less runny, pie. Also let the pie completely cool. Essentially this is a sugar pie. You need to let the sugars re-crystalize. Then if you want to serve it warm, 15 to 20 seconds in the microwave or 2-5 minutes in the oven 250 to 300 degree F. Baking tip: leave your butter out on the counter to come to room temperature before baking with it. Just make sure its covered.
I'm a fourth generation Texan. We had a giant pecan tree in my Grammy's front yard, with a tire swing. When the pecans fell in November, we gathered them in buckets. The holidays wouldn't be the same without bowls of pecans around the house, with nut crackers (minimal hand tools, not elaborate toys like in the ballet) and nut picks. And, yeah, there was always pecan and pumpkin pie for Thanksgiving and Christmas.
Mrs. H cooking segment.🤤🤤 Pecan pies are difficult to fix sometime. Now, you have to do (Peach Cobbler with Ice Cream). Keep up with the good work 😎👍
Or Hummingbird cake…SO good!
It's now peach season!
Pecan pie is one of my favorites, and you did a great job Mrs. H! ❤
Thank you! 🤗
Oh boy, you have a Southern Living cookbook! You are in good shape with them, they are great!
Mrs.H, you're nailing this! I'm glad yall liked it, pecan (pee-cahn) is very tasty!
Side note, baby H is SO adorable! I love watching her face just light up every time she sees one of you! What a lucky little girl ❤
Thank you Amanda. We love watching her back too, said its nice we can document her growing up and share our journey with you, as it is magical. Mrs H 💕
Being that you both like PECAN PIE you must try CHOCOLATE PECAN PIE. You will without a doubt love it.
The reason for the cookbooks from the south. Is that aside from pizza, the really great food is from the south.
Mrs. H you’re wonderful! The baby is adorable also. Mr. H is cool also.
The baby is sitting there watching you both indulge and make sounds of enjoyment!!😆😂
Saying " Where is my taste!?!"😂
Great job Mrs. H.!!! So glad you liked it!
I love seeing y'all cook these dishes. Pecan pie is my absolute favorite. I have a somewhat easier recipe IF you have the Karo syrup available in your market. This cuts out most of the pre-cooking you had to do.
Recipe we've used forever in my family:
4 Eggs slightly beaten
1 Cup (white) Sugar
1 Cup Dark Karo syrup
4 Tablespoons melted butter
1 Teaspoon vanilla
A pinch of Salt
1 1/2 Cups of pecan halves
(If you have Karo syrup available there, you can either use the "light" Karo and brown sugar, or "dark" Karo syrup and white sugar. This might be just called dark corn syrup there)
Mix above items together in a bowl (no heating) and pour into pie crust
The trick is in the cooking. Preheat oven to 450 F (230 C) - put in pie for 5 minutes. After 5 minutes reduce heat to 350 F (175 C) - cook for about 10 minutes watching for it to turn a golden brown. Reduce heat to 300 F (150 C) and cook for about 40-50 minutes. It should start firming up as you sort of start patting the top of the pie by hand after 30 minutes or so. When it still barely moves in the center, you can take it out and it will finish cooking out of the oven.
this is the recipe I grew up with in West Texas. It is the easiest pie to make and the best! I always use ready made pie crust.
I agree that your recipe is the best!
@@cherylspecht404 My Mom got it from the "She Cooks By Ear" cookbook about 50 years ago... I use ready-made crust too.
They might not have "Karo" brand....but they most certainly have Corn Syrup (light AND dark versions) which is what "Karo" syrup is.
If I was making it there I'd use Lyle's Golden Syrup, I gave one of my bottles to an Ex-boss friend of mine who swears by his Grandmother's recipe. I told him to use Lyle's and he said it was even better.
Mr AG. Your comments along with your facial expressions are priceless. We need people that can make us laugh even when the circumstances are dire. Thank you…
As a Southerner, I would suggest using a whisk to do all your mixing for the filling, then use a rubber spatula to get every drop into the pastry. Maybe next time, roll your pastry on the roller, then gently unroll over the top of pie plate. And to help release steam, use fork tines to prick it all over the bottom before filling. Thanks for trying one of my favorites. Hello from Alabama.
TIP: Prior to putting the pecan pie in the oven to bake you can take a fork and press down with it all around the outermost part of the crust until there are lines around the entire rim of the crust. This doesn't change anything with how it tastes its purely decorative.
She looks so like her mother! Has her smile.
Great job! The only thing I can add to the rest of the wonderful comments is besides not using glazed nuts, I add a lot of nuts, I over do it and we really like it that way. I just mix them in the filling then pour them in the crust.
When my family moved to California from the South, pecans weren't plentiful ( 1950's) here, however, my family lived in the middle of walnut groves. The family adapted to walnut pies right away. We love the taste of the walnuts. I make pecan, too but the walnuts are my favorite.
Again, great job!
Love that smile. I smile every time she does. I love how affectionately she looks at and responds to her daddy. Reminds me of my own daughter who is 28 now. They never stop being "your little darling." ♣
Well done, Mrs. H! Also, Mrs.H, never apologize for your child being a child. At that age, she is perfect. Many Blessings.
Use plain pecans, is the only change . Rustic only means it's Home made with love. Might want to chop pecans up a little.
Cool so you don't burn your mouth. Use left over pie crust, lay on baking sheet sprinkle with mix of cinnamon and sugar cook till pie crust is done. Just a few minutes.
That recipe called for making your own syrupy sauce. However, most recipes that I've had used store bought light or dark corn syrup. Non glazed pecans are probably better as the pie is already really sweet. This is a Southern delight. Happy New Year from South Carolina
Mrs H - you nailed it. I think you are a far better chef than you give yourself credit for. Greetings from Georgia, USA.
Thank you. Mrs H 💕
He's a man after my own heart.
The frozen pie crusts I've used in the US are cut round, then folded into quarters to fit into a smaller package. Lined with wax paper, they fold out into a circle. Very handy. I like pecan pie warm, but the best pies were ones I bought at Texas HEB stores, huge grocery stores. Miss them so much...If you didn't like pumpkin pie, I doubt you'd like anything else I'd recommend. Pumpkin pie is the best, to me.
There used to be frozen pie crusts, regular and deep. Always got the deep for pecan pie. The best thing about those were there was no mess other than throwing away the wrapper. It was already in a tin pie shell that you throw away when the last crumbs are gone. It saved time and no dish to wash. Due to illnesses, I've been unable to cook much of anything but since I'm on Mr., Mrs., and Baby H's side of the pond, I might have to try to make one for my friends.
FANTASTIC JOB Mrs H!! Your pecan pie looks just as good as the picture in the book!Rustic style is the best style in my opinion! I am glad the cookbook had a measurement conversion table in the back of the book! That makes it so much easier to prepare without confusion . You can try making this pie again and add a little bourbon in the mixture if you like that. I myself like to add melted chocolate from a double boiler like you were doing at the beginning of the video and add melted chocolate to the bourbon pecan pie mixture. It can be an acquired taste if you are not used to that much sweetness. Yes I am also glad you added ice cream on top.(a la mode) when it is warmed. Yes it is also good cold or room temperature as well. Yes newly American Citizen Laurence from Across the Pond would be salivating. He would love yours. I am sure of it! Happy New Year 2023!
In Texas… we say P-Con… saying any other variation is quickly corrected 🤣🤣.. San Saba Texas is the Pecan capital of the world. I have spent many summers out in the orchards picking and eating those Pecans. It’s a beautiful place and I wish I could post a pic of it…San Saba is a tiny little town with a little over 3,000 people living there…I hope one day y’all make it there. You won’t want to leave!! I must say, you did a really good job making that pie. I am a Texan and I did not get it right the first try. I prefer cold. Please keep cooking!! I love these shows!! Bloody love you guys!!
We also say p-con in Virginia.
Mr. H's response was priceless!
Mrs H you did perfect. Also you can make cinnamon crust with the left over. Just brush with melted butter and sprinkle cinnamon sugar.
Mrs H continuing to nails the new American recipes, Mr H reaping the benefits, and Lil H riding the roller coaster. I love it. From your favorite Chicago H, Cheers H-Fam!
Wow thank you so much Alex ! We really appreciate your support !! ♥️ 🤗 🇺🇸
Mrs H as a Texan who's seen countless pecan pies I can honestly tell you that you did a fantastic job on that pie. Especially as it was your first attempt. A few notes: I'd strongly recommend tempering your eggs when making pecan pie or any dessert that has you adding eggs to any warm mixture. Even if you think the mixture is probably cool enough, do it anyway just so you can be sure you're not going to cook those eggs and make a waste of ingredients. Second, mix the pecans into the filling and as the pie bakes they'll rise to the top on their own. The filling that sticks to the top of the pecans as they rise makes for a nice little glaze on the pecans when the pie is finished. Third, now that you have the skill to make a pecan pie(and do it well) explore making a bourbon pecan pie or a chocolate pecan pie, y'all will love both I'm sure. Fourth, most southerners (from the U.S.) hearing anyone say peeee-cans instead of puh-kahns will cringe the same way all of from the U.S. do when y'all say al-u-min-e-UM instead of the Uhh-looom-in-umm (aluminum). Keep up the great videos and your exploration of American cuisine.
You did a great job, it definitely looks like every Pecan Pie I have ever seen. They are super sweet, probably the most sweet pie I have ever had. We don't usually used glazed pecans but if that's what you could find, it would just make it sweeter, that's all. Congrats on giving it a try, great job!
Good job Mrs. H!!!!!!! Always appreciate the honesty of you liking or not liking things. Huge kudos for at least trying something new and different. LOVE seeing Elana!!!!! BLY all!!!
BLY ♥ too Kam. Mrs H 💕
I'm from Central Texas,
Love pecan pie.
My aunt had pecan trees at on her property she always would send us big boxes of pecans.
I always make turtle cookies with pecans and chocolate on top. Thay are so good. I would set for hours, cracking the shells. A lot of work.
Next time you make it, try using dark brown sugar instead of white sugar, and bring the sugar mixture all the way up to a boil and let it boil for about 1 minute. Just keep stirring so it won't burn on the bottom. This will caramelize the sugar and makes it a bit tastier in my opinion. And in addition to the vanilla, you can also flavor it with about a tablespoon of bourbon or dark rum.
Pecan pie is the best and this looked great!
Hello from south Louisiana. Pecan pie is a true southern treat when done properly. In the video, you discussed alternative pronunciations of pecan. Southerners pronounce pecan as EITHER PEE-can (accent first syllable) or pee-cahn (equal emphasis on both syllables). It is purely a regionalism and no one would complain either way.
and puh-CAHN in the North
Mrs H, there are two things you could have done differently. The first is to precook the crust by itself with a parchment paper linging and baking beads in the center to hold it down or you can use dry beans to hold the crust down. About 25 minutes at 350 F. Also, you can temper the eggs before adding it to the pecan filling, so the eggs don't curdle.
I'm impressed with your bravery. you look to be quite the cook. pie shells are difficult. please stop putting yourself down. finally, pronounce the way you like!
Mrs H, learn about tempering eggs--if you're going to mix eggs into something hot, add just a little of the hot mix into the eggs and stir well, then add the eggs into the rest of the hot mix and stir thoroughly. This helps keep the eggs from cooking/curdling. You might have let the mix cool more first too. You did well for a first try, you really seem to be getting into the role! Try to find whole/half pecans, unglazed. If you lay them flat atop the syrup/eggs mix, like coins, you know, they'll stay on top during cooking, and look nice for presentation.
Nicely done, Mrs. H. Well done, indeed.
OMG YES! We love Mrs. H's Cooking Show.
We don't use glazed pecans in the pie. Mix the pecans in with the filling before pouring into the pie shell (they rise to the top). We say "puh kahns" here in the Southern US. I prefer my pie cold, no ice cream or whipped cream. I'm a purist. 🤣 Glad you enjoyed it! ❤️
Yeah, I've never seen anyone put in the filling without pecans and then try to sprinkle/spread them on top. Doing that with fresh pecans like you are supposed to use would risk some not getting the pecan covered and it could burn. Everyone I know mixes the pecans with the filling and then pour it in the crust.
Um no. I've lived in the south all my life and I've only ever heard people pronounce it as "PEE-CANS"....with a thick southern drawl so it sounds a little more like "PEE-CAY-UNS" when sounded out slowly. The only people I've heard say "Puh-kahns" are those who's families aren't originally from the south, or people who have lived in more north or western areas.
I make my pecan pie a little different than traditional. My pecan pie does not have a layer of goo/gel. It’s completely filled with nuts. I use about twice the amount of nuts than the recipe calls for. I mince most of them up in the food processor. When added to the filling, it becomes the texture of loose oatmeal. Also, I definitely scramble the eggs so there is plenty of air in them.
Look @ the crust this way, rustic is nice bc it’s the sign of a homemade pie. An example is Yorkshire puddings, I made them and was sad they didn’t look perfectly shaped. I later learned my Yorkshire puddings were correct and that the perfectly shaped ones are store bought. I hadn’t realized. It helped me to appreciate a rustic looking food, I prefer it now. Your pie looks great.
Thank you! I always think the best Yorkshire puddings are the ones that look a bit wild!
Great job with the pie, seriously.. it doesn't matter what it looks like you did a GREAT JOB.❤️❤️❤️❤️
YOUR FAMILY / CHANNEL IS SUCCESSFUL BECAUSE YOU ALL ARE GENUINE AND SINCERE.
YOUR REACTIONS ARE EXACTLY THAT REACTIONS.
I watch numerous reactions and some channels cannot be unbiased
I respect your honesty. American food is built on food of the south.
Pecan pie is my favorite. As soon as you cut it and I saw the inside I knew you had nailed it. I'm so glad you like it.
Nailed it! Our house is surrounded by 2 types of huge pecan trees. I should make more pecan pies and candied pecans, but them suckers are very labor intensive to crack and shell.
Omg baby h’s facial expressions!! She looked like she was about to hurl that sippy cup and reach for that pie. 😂🤣
Here in Texas, Pecan pie is a must and it is mostly served during Thanksgiving and Christmas along with honey glazed sprial ham and pork ribs. If I eat 2 slices of those delicious pecan pie, I would be on the recliner taking a nap with a smile. On some days we make homemade pie, however, some HEB store have 18" pies to feed 8 people.
we love our HEB
Pecan Pie is the best !!! Great job Mrs H.
Im from Louisiana so glad you like Pecan Pie. Yours looked so good too, your doing a great job. Pecan Pie is my favorite. Now im hungry. Love your videos.
I hadn't realized you had a cooking show on here. I'm going to check them all out. Love you and Mr. H and your beautiful daughter!!!!
Cooking show sounds too professional for what we do 😂 . We just try cooking your dishes so we get to join in on the food fun . Mrs H 💕
Pecan pie is one of America’s favorite pies. Well done.
You could add a little of the hot mixture to the eggs at a time to " temper" them so you don't get scrambled eggs.
Great job! My husbands grandfather called them Karo nut pies .. because of Karo syrup. Arkansas here. We love sone pecan pies. 😋😋
I love baby H in all of your videos. She just looks around and says hey where is mine. Can't wait till she's old enough to try this and see her reaction.
Another dessert to consider making is coconut custard pie. Delicious!!
Baby H is adorable in her freshly eaten dinner. Your home is lovely
I’m from the south and that looks like the pie we eat here! Great job! Very sweet pie but it’s a must have on thanksgiving and Christmas family get togethers. We have pecan tree all over the place down here and we rarely have to buy any pecans from the market. In the future if you think,it’s too sweet then I wouldn’t use the glazed pecans and try to find the raw pecans. That should help with the sweetness! Great job and glad you like it!
When I was in New Orleans I had the most incredible pecan pie. They cut a piece of pie and threw it on the grill right next to the burgers to heat it through. Served with a scoop of soft vanilla ice cream. Amazing, life changing. Yes, it’s sweet and I love it. Well done!
Pecan pie is one of my two favorite pies. The other is Sugar Cream Pie, closely related to a Chess Pie. Well done Mrs. H. And glad you both like it so very much!!! It is usually an autumn pie here usually around Thanksgiving and Christmas. Also, always use raw halved pecans, the pie will be less sweet.
Pecan and sugar cream are my 2 favorite also.
Mr. H - baby girl is your mini me. So darn cute. I love pecan pie - never made one. Good job.
If you haven't yet. As a southern woman I once made a pecan pie with English walnuts because that was all I had. It is SO fantastic! That's the only way I make it now!
I melt the butter and pour it over the sugar to "wet" it. The corn syrup is set in a warm place to thin a bit. Measure out and add the remainder of ingredients. I prefer Vanilla Bean Paste ..... A sturdy whisk or electric mixer gets everything combined well. I add about a cup of chopped pecans to the halves. This recipe can be made into individual pies by using all chopped pecans, and 3 inch ready to bake pie crusts. The southern recipe is based on Swiss Walnut Pie. The likely origin is by way of immigrant bakers working in Upper class hotels and resorts along the Gulf Coast. A similar nut shape and flavor profile laid the foundation for adaptation to become a distinctly American dessert. Swiss walnut pie fell out of favor in the early 80's due to market conditions and a walnut tree blight. Several rather productive years of harvest saw pecans become the second most used nut in confections next to the peanut.
Chef David Briggs--CEPC
David I need all your professional help. Mrs H 💕
This is my favorite kind of pie! My Grandmother used to make me one when she knew I was going to her house!
No glazed nuts, just plain and a good southern pecan pie doesn't need any ice cream on top. Just savor that rich flavor...don't muddy it with chocolate either if you want that real classic taste. Can't beat it. You did an awesome job!!!
I love the H family sooo much! Looks absolutely delicious, Mrs. H!! Baby H is getting so big! And look how long her hair is getting! My heart! ❤️
Mmmmm !!!! Is the best compliment a cook can get !!!!!
I love the cooking videos! Glad you liked it! Oh and as for using spare pieces of dough/pie shell to fill in for places around the edge that aren't high enough to reach the rim - that's perfectly fine. I do that all the time when making pies!
That's a relief. I didn't just do a Mrs H bodge job. Mrs H 💕
your Pecan Pie looked delicious Mrs H. I make Bourbon Honey Glazed Pecan Pie. Its been my family’s favorite for over 40 yrs in TEXAS. Pro tip: use your electric beater to cream butter and sugar, dark corn syrup, salt, vanilla and eggs. after combined stir in pecans, pour into pie shell bake. to check pie doneness use table knife inserted into center,….needs to come out clean. Then i make on stove honey, bourbon add pecan in pan and cook until they are almost candied…dump on cooked pecan pie bake for another 5 to 10 min….until set. remove from oven cool and serve.
That sounds lovely. Thank you for the tips too. Mrs H 💕
My mom made the best pecan pies I've ever eaten. She always cut up (sliced) the pecans. Well, she had me do it while she was cooking the pie filling. She usually only cooked them for Thanksgiving and Christmas. My brother loved her pie so much she always baked him one of his own (spoiled rotten first born). So, next time you bake your pie, try slicing the pecans and see how it compares. I was born and raised in Charleston, SC. Living now in the Western NC mountains. Love your channel!
Smiling ear to ear Pecan Pie is my favorite too. Then there's Lemon Meringue. Happy New Year guys 🙏🥂
Oooh lemon. I have lemon scones to make actually. Yum. Happy New year to you too. Mrs H 💕
Pecan pie was my father's favorite pie of all time. He passed away a few years ago, but anytime I have it, it reminds me of him and how crazy he was about this pie. (I like it, too.) 🙂
The Recipe that I use is very easy. Look up Betty Crocker Pecan Pie recipe. I add a 1/2 teaspoon of vanilla. I just buy a premade deep dish pie crust.