I use to hate pecan pie, but one year I was making thanksgiving dinner for my family for the first time. My mom likes pecan pie so I decided to make her one. I tried this pie and it was the best pecan pie I have ever had. It completely changed my mind and now I can't get enough. Thank you for the amazing recipe!
Just made this as my first ever Pecan Pie, and it is delicious! Did your pie crust recipe too. It is this 52 year old man’s favorite pie. 11+ years later and your video is still blessing people! Thank you Stephanie!
Thank you so much that you are not only use Cups. I'm from Germany and the other Baking channels just use Cups and i allways have to Convert what i Need for Baking. Your Channel Is so wonderful. Thank you. And your recipes are so delicious.. 😊😊
I made this for Thanksgiving and it turned out completely awesome. In fact, I made Cheesecake and Sweet Potato Pie and everybody ate the Pecan Pie and left the entire Sweet Potato pie and hall the Cheese Cake. The Pecan Pie was the biggest hit! Thank you, David
I made this today and I'm eating it right now as we speak. Oh. My. God. It's delicious! I forgot to add the vanilla extract and it still tastes so heavenly!
Thank you so much! I'm making this pie this week for Thanksgiving. I LOVED it and shared it with friends who equally thought it was fantastic. In the past, I followed my grandma's Betty Crocker recipe, but I always thought it was too sweet and it didn't call for the pecans to be roasted in advance. I think the real difference is in the Lyle's Golden Syrup, which I had never heard of until viewing this video.
I followed this video and most say that its the best pie ever! My wife is not much of a sweet tooth person, and we ate 2 pies in a matter of a week in a half. thanks! Amazing Pecan Pie
I like that you explain why you do what you do. Even though I don't really cook or bake much, I really want to cook or bake from scratch. I love pecan pie and I will use rum when I make it.
I just made this - delicious. I'm in the UK and corn syrup is really hard to come by, but golden syrup is everywhere. My whole family loved it. Thanks for the recipe 😀
Thank you for another great recipe!! I'm going to make this pie for Thanksgiving. I already made your ricotta cheesecake and alfajores! I love all your deserts and they have been a hit. Again thank you Stephanie😘😘
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Great pie Stephanie! Pecan pie is one of my absolute favorites and this one is tops! As always, your explanation is clear and easy to follow. Keep the goodies coming!
I just wanted to thank you for putting this recipe out there. I am from the UK and made this pudding to take to relatives for our Christmas meal. It was fabulous and I had loads of compliments. I don’t often bake so it was all a bit stressful but it turned out so well. I added the pecan decoration about 30 mins in so they didn’t burn and It probably took about 10 mins more than you suggested to cook (gas mark 4 lower shelf). I also made the pastry from your recipe and blind baked for 15 mins and cooled before adding the filling to cook. Golden syrup is a easy to get hold of over here. 2yrs later making for Xmas - different oven - what I didn’t realise was if you have an electric fan oven you need to cook at 160 & not 180!!! 😳😳
Coming in very late, but another option is Steen's cane syrup. It has a stronger molasses flavor than golden syrup, so I mix it with some light corn syrup.
Greetings from Europe. My first ever made pecan pie is standing in the oven as I type. It looks and smells divine, and I have no doubt that it will taste divine too. Merry Christmas to you and yours ❤️
Going to try this today. Thank you so much for also including metric conversions for cups. It's really appreciated because we don't use cups as a measurement in the UK! :)
Hi Stephanie, I love every recipe you make, it turns out excellent every time. Your very clear at explaining and also I enjoy your channel... its the best!!! Thanks very much.
Thank you for making my other favorite pie. Lemon is the other. I'm in the process of making it now. My syrup is cooling and pie crust in the fridge. Have an awesome day
Hi Stephanie.. hope you are doing good 😊 I have tried this receipe today. It came out well. This is my first pie 🥧 thank you so much for your receipe..
I was watching the very end of the video and your smile came out of nowhere! You have a very nice smile. You should smile more. Your video was great. And now I know how to make Pecan Pie! Thanks so much for the video.
There is a powdered egg substitute sold in health food stores. I cannot remember what it is called, but it worked pretty well in baked things like cake. Not sure if it would work with this sort of recipe, but it is certainly worth a try.
Hi just a thought, wouldn't the eggs have higher chance of cooking if you add them gradually in the warm filling? From my backing experience I think it should have been the other way around, add the filling into the egg mixture gradually. Now having said that, I love all your recipes!
Yes, gradually add up to 1/3 of the hot into the cold, while constantly stirring, to temper the cold. Then gradually add the tempered cold liquid into the remaining hot, again while constantly stirring, to finish combining.
I love how you bring up alternatives during the lesson. Do you of any less store dependent syrup recipes? I'd rather not go pick up a can of syrup but I do buy bulk brown and cane sugar. and have creamy milk in my kitchen all the time. Perhaps there's a few more things I could add to have a close enough syrup? Relying on the store means I have to have this recipe specific item due to the fact I never buy syrup or need it, but when I do I just mix up some cheaters syrup.
I have a double mix of this in the oven (mother in laws pie plate was huge!) I'm confident it will be delicious... just have to wait for the mammoth to cook. It's for xmas eve dessert at her place. Dessert buffet for xmas day is mostly sorted...
I love your video and that you explain the diffrence between golden and dark corn syrup. I am definitely going to use this recipe. I only wish that you showed a piece of the pie after it was cooled so we could see the consistency and color of the inside. (if i cook the sugar longer will the pie have more of a caramel consistency, thats what I really am trying to get?)But GREAT instruction. Thanks so much!
After leaving the mixture cool down, it was really thick. Did I leave it cool for too long? After I added the egg and cream I heated it up a little bit and was able to stir it after that. Great recipe! Your videos are the reason I started baking :)
You should of cut the pie!! I think your recipe makes the texture less gooey then the other ones ive seen on youtube, wanted to see what texture looked like, your recipe looks like the best one.
If you want a lighter flavor, you can also use light corn syrup. To cut some of the sweetness of the pie, I always serve it with with unsweetened whipped dream.
The pie is cooling and we're all excited to try it since I have never made a pie before -- and since it smells wonderful! I did have a question about the recipe, though. In the video, you say to use 1/3 cup of cream, but the text to the video on the Joy of Baking site says 1/4 cup of cream. I went with 1/3, but was wondering which is correct.
howbrulev63 It should be 1/4 cup of cream. Sorry about that. We did make a note in the top left hand corner of the video that it should have been 1/4 not 1/3 cup. But if you used 1/3 cup it won't make much difference in the filling.
Joy of Baking Ahhhh -- I see it now! This was my "practice pie" for Thanksgiving, so I'll get it right later in the week. You are right, though -- it must not make much difference since the pie is delicious with 1/3 cup! Thanks again! I'm looking forward to making your pumpkin pie this week, too -- it will be my second pie ever!
The pie is a big success here :) I have another measurement question. The text of the short crust recipe on the pecan pie page of Joy of Baking calls for a tablespoon of sugar, but the full crust recipe, which makes twice as much dough on the page with the pie crust video also calls for a tablespoon of sugar. Is one actually supposed to have more or less?
howbrulev63 The sugar is just to add a little sweetness so I tend to vary the amount depending what I bake. So you can make the recipe as is, or you could use only 1/2 tablespoon of sugar for the single crust.
how about if i use 1/3 of a cup of golden syrup with 1/3 cup of dark corn syrup if I have just that amount of both? I wonder if they would blend well? Thanks!
New subscriber and want to make this for Thanksgiving.....do I have to add the cream? What temp should the center of the pie be to tell when it is done? Are leftovers stored in the fridge?
I have never had pecan pie with cream in it. Would that make it a praline pie instead? Also is there a way of making it less sweet? My MIL made a great pie, not too sweet, but she never measured anything. Sadly, the recipe died with her. Any suggestions?
Hi, I wonder what Golden syrup or corn syrup is... I've never heard of such things here in Germany. Is it like Maple Syrup? I wanted to make this pie, but I'm not sure what to use regarding the syrup. :)
Golden syrup is what us English have on pancakes. It is like maple syrup but tends to be thicker and tastes less sweet but it has a very unique flavour. You can sort of taste a little bit of the tin it comes from.
I watched this video again. I need to try it because I want to taste it! I don't remember the last time I had pecan pie. It has to be many years. It looks so good!
I use to hate pecan pie, but one year I was making thanksgiving dinner for my family for the first time. My mom likes pecan pie so I decided to make her one. I tried this pie and it was the best pecan pie I have ever had. It completely changed my mind and now I can't get enough. Thank you for the amazing recipe!
Just made this as my first ever Pecan Pie, and it is delicious! Did your pie crust recipe too. It is this 52 year old man’s favorite pie. 11+ years later and your video is still blessing people! Thank you Stephanie!
This is by far THE best pecan pie ever. You MUST use Lyle's Golden Syrup - it adds richness, depth. It's just SO good.
Thank you so much that you are not only use Cups. I'm from Germany and the other Baking channels just use Cups and i allways have to Convert what i Need for Baking.
Your Channel Is so wonderful. Thank you. And your recipes are so delicious..
😊😊
I just bought measuring cups from a specialty store
£
I made this for Thanksgiving and it turned out completely awesome. In fact, I made Cheesecake and Sweet Potato Pie and everybody ate the Pecan Pie and left the entire Sweet Potato pie and hall the Cheese Cake. The Pecan Pie was the biggest hit! Thank you, David
I made this today and I'm eating it right now as we speak. Oh. My. God. It's delicious! I forgot to add the vanilla extract and it still tastes so heavenly!
Thank you so much! I'm making this pie this week for Thanksgiving. I LOVED it and shared it with friends who equally thought it was fantastic. In the past, I followed my grandma's Betty Crocker recipe, but I always thought it was too sweet and it didn't call for the pecans to be roasted in advance. I think the real difference is in the Lyle's Golden Syrup, which I had never heard of until viewing this video.
This is one of the best recipes of traditional pecan pie. I have followed it and have so enjoyed it!
I followed this video and most say that its the best pie ever! My wife is not much of a sweet tooth person, and we ate 2 pies in a matter of a week in a half. thanks! Amazing Pecan Pie
I like that you explain why you do what you do. Even though I don't really cook or bake much, I really want to cook or bake from scratch. I love pecan pie and I will use rum when I make it.
Thanks so much! I'm in charge of Christmas desserts this year and watching this helps ease the stress of making 4 pies from scratch :) You rock.
I just made this - delicious. I'm in the UK and corn syrup is really hard to come by, but golden syrup is everywhere. My whole family loved it. Thanks for the recipe 😀
Thank you for another great recipe!! I'm going to make this pie for Thanksgiving. I already made your ricotta cheesecake and alfajores! I love all your deserts and they have been a hit. Again thank you Stephanie😘😘
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Excellent instructions. You get right to the point. I can't wait to try this.
I make this recipe every year. It’s incredible.
Great pie Stephanie! Pecan pie is one of my absolute favorites and this one is tops! As always, your explanation is clear and easy to follow. Keep the goodies coming!
It never fails that you always have the recipe that I’m looking for! Always informative and easy to follow! Thank you!
I just wanted to thank you for putting this recipe out there. I am from the UK and made this pudding to take to relatives for our Christmas meal. It was fabulous and I had loads of compliments. I don’t often bake so it was all a bit stressful but it turned out so well. I added the pecan decoration about 30 mins in so they didn’t burn and It probably took about 10 mins more than you suggested to cook (gas mark 4 lower shelf). I also made the pastry from your recipe and blind baked for 15 mins and cooled before adding the filling to cook. Golden syrup is a easy to get hold of over here.
2yrs later making for Xmas - different oven - what I didn’t realise was if you have an electric fan oven you need to cook at 160 & not 180!!! 😳😳
You could use maple syrup for the golden syrup.
Coming in very late, but another option is Steen's cane syrup. It has a stronger molasses flavor than golden syrup, so I mix it with some light corn syrup.
What if I have neither? D:
@Giuliana Melani Use grade A (from my reply above). Spend a bit more. You can taste the difference.
Greetings from Europe. My first ever made pecan pie is standing in the oven as I type. It looks and smells divine, and I have no doubt that it will taste divine too. Merry Christmas to you and yours ❤️
Thank you for such a nice video! and also thank you for both imperial and metric system units! :)
Thank you Stephanie. I've been really using this recipe for almost 9 years.
Thanks Stephanie! I made this pie for my husband's birthday and he loved it
Great teacher! Easy, clear, inviting, no excuses, delicious! Thank you!
Yummmmm I made this for my aunts bday, IT WAS SOOOOOOOO GOOD, especially the crust
best pie I ever made at my house for the holidays, thank you for this recipe
Going to try this today. Thank you so much for also including metric conversions for cups. It's really appreciated because we don't use cups as a measurement in the UK! :)
I tried this recipe yesterday and loved loved loved it I enjoy your channels they help out a lot & they are great !!!!!
Me encanta sus recetas, aún que no se la época haré este Pie de pecanas, gracias Dios le bendiga,
this is the best pecan pie I've ever made or tasted ❤️
Did you use golden syrup or just regular?
@@beatrizsandoval4395 I use golden
@@KE8MWQ thank you 🙏 I’ve never seen golden but I will try to find some.
Hi Stephanie,
I love every recipe you make, it turns out excellent every time.
Your very clear at explaining and also I enjoy your channel... its the best!!!
Thanks very much.
I can't say I've tried it so couldn't say how well it would work. But it should work.
looks great I will try this very soon. I am lucky have 4 pecan trees in my yard.
Thank you Stephanie.
I really love your demonstrations thank you for your time and your responses.
I think pecan pies are delicious, my little sister made it yesterday. I absolutely loved it, and my aunties asked for the recipe too!
Thank you for making my other favorite pie. Lemon is the other. I'm in the process of making it now. My syrup is cooling and pie crust in the fridge. Have an awesome day
Wonderful , Pecan pie is one of my favorite pies !!
Thank you very much !
I find myself on your channel every holiday season. thanks love you. youre great.
great recipe! will be making some pecan pie for Christmas dinner!
This Pecan Pie recipe looks so delicious 😋 Stephanie.
Amazing. Also made this for Thanksgiving and everyone loved it
Hi Stephanie.. hope you are doing good 😊 I have tried this receipe today. It came out well. This is my first pie 🥧 thank you so much for your receipe..
From Canada originally.
Nice video, thank you for the conversions, I’m American living in Singapore. Can’t wait for Thanksgiving!
Thank you for explaining why you heat your ingredients. I was confused and this helped me not feel so anxious.
simpler version than the ones requiring pie crusts weights and prebaked pie crust. gonna give it a whirl. no nonsense baker, I appreciate that.
Yes, that could be the reason, as it does firm up as it cools.
Just made this today. Perfect. Many thanks for the recipe
Yes.
Yes that will be fine.
I usually make mines different but goodness yours was sooo beautiful i had to tryi it thanks hope he loves it
That pie looks good as heck.
I was watching the very end of the video and your smile came out of nowhere! You have a very nice smile. You should smile more.
Your video was great. And now I know how to make Pecan Pie! Thanks so much for the video.
Great recipe...beautiful crust!
thank you so much for sharing this amazing recipe
Yes you can use walnuts instead.
There is a powdered egg substitute sold in health food stores. I cannot remember what it is called, but it worked pretty well in baked things like cake. Not sure if it would work with this sort of recipe, but it is certainly worth a try.
great recipe! i used maple syrup instead of golden syrup.
Thank you.
Hi just a thought, wouldn't the eggs have higher chance of cooking if you add them gradually in the warm filling? From my backing experience I think it should have been the other way around, add the filling into the egg mixture gradually. Now having said that, I love all your recipes!
Yes, gradually add up to 1/3 of the hot into the cold, while constantly stirring, to temper the cold. Then gradually add the tempered cold liquid into the remaining hot, again while constantly stirring, to finish combining.
I love how you bring up alternatives during the lesson.
Do you of any less store dependent syrup recipes? I'd rather not go pick up a can of syrup but I do buy bulk brown and cane sugar. and have creamy milk in my kitchen all the time.
Perhaps there's a few more things I could add to have a close enough syrup? Relying on the store means I have to have this recipe specific item due to the fact I never buy syrup or need it, but when I do I just mix up some cheaters syrup.
I have a double mix of this in the oven (mother in laws pie plate was huge!) I'm confident it will be delicious... just have to wait for the mammoth to cook. It's for xmas eve dessert at her place. Dessert buffet for xmas day is mostly sorted...
Did you make a double batch in one pot? I want to make two pies and don't know how well the recipes react to being doubled. Thanks
I thought you were saying that the mother in law was a mammoth beast cuz I've got one of those too. :(
@@Bobeba80 I always make two pies for Thanksgiving and just double this recipe :)
No. Typically I use a cream. That could mean just using Half & Half, or a light, single, or even heavy cream.
I love your video and that you explain the diffrence between golden and dark corn syrup. I am definitely going to use this recipe. I only wish that you showed a piece of the pie after it was cooled so we could see the consistency and color of the inside. (if i cook the sugar longer will the pie have more of a caramel consistency, thats what I really am trying to get?)But GREAT instruction. Thanks so much!
After leaving the mixture cool down, it was really thick. Did I leave it cool for too long? After I added the egg and cream I heated it up a little bit and was able to stir it after that.
Great recipe! Your videos are the reason I started baking :)
I use an induction burner.
Thank you so so much pie was delicions
a really good recipe! my family devoured the whole pie after a full on dinner,,,, and..there are 4 of us...
I love it good job.
Great demonstration, thank you! For some reason mine always comes out jiggly. Maybe Im not cooking it long enough.
Beautiful pie!
Love this video
Best peacan pie & easy
You should of cut the pie!! I think your recipe makes the texture less gooey then the other ones ive seen on youtube, wanted to see what texture looked like, your recipe looks like the best one.
You could.
If you want a lighter flavor, you can also use light corn syrup. To cut some of the sweetness of the pie, I always serve it with with unsweetened whipped dream.
I would think you could do that.
Yaee a recipe that is not for an American audience alone!!!! Thanks
The pie is cooling and we're all excited to try it since I have never made a pie before -- and since it smells wonderful! I did have a question about the recipe, though. In the video, you say to use 1/3 cup of cream, but the text to the video on the Joy of Baking site says 1/4 cup of cream. I went with 1/3, but was wondering which is correct.
howbrulev63 It should be 1/4 cup of cream. Sorry about that. We did make a note in the top left hand corner of the video that it should have been 1/4 not 1/3 cup. But if you used 1/3 cup it won't make much difference in the filling.
Joy of Baking Ahhhh -- I see it now! This was my "practice pie" for Thanksgiving, so I'll get it right later in the week. You are right, though -- it must not make much difference since the pie is delicious with 1/3 cup! Thanks again! I'm looking forward to making your pumpkin pie this week, too -- it will be my second pie ever!
suggest adding the rum or whiskey at same just before or with the eggs to preserve the flavor
How about maple syrup? Thanks for the recipe, looks yummy.
Excellent! Thank you!
great recipe and is it possible to leave out the butter in the filling
what a damn good pie
The pie is a big success here :) I have another measurement question. The text of the short crust recipe on the pecan pie page of Joy of Baking calls for a tablespoon of sugar, but the full crust recipe, which makes twice as much dough on the page with the pie crust video also calls for a tablespoon of sugar. Is one actually supposed to have more or less?
howbrulev63 The sugar is just to add a little sweetness so I tend to vary the amount depending what I bake. So you can make the recipe as is, or you could use only 1/2 tablespoon of sugar for the single crust.
Joy of Baking Thanks!
LOV IT
The pie was gone in two days.. It was Delicious
Thanks
how about if i use 1/3 of a cup of golden syrup with 1/3 cup of dark corn syrup if I have just that amount of both? I wonder if they would blend well? Thanks!
New subscriber and want to make this for Thanksgiving.....do I have to add the cream? What temp should the center of the pie be to tell when it is done? Are leftovers stored in the fridge?
I’ve never made the filling without the cream. It might be a little thick without it. I normally store it in the fridge.
I have a question so for the filling is it 1/4 cup cream or 1 cup cream because in the recipe it’s listed twice I just don’t understand
I have never had pecan pie with cream in it. Would that make it a praline pie instead? Also is there a way of making it less sweet? My MIL made a great pie, not too sweet, but she never measured anything. Sadly, the recipe died with her. Any suggestions?
What do you think about adding egg to the tart crust mix ?
Thanks..☺
Hi, I wonder what Golden syrup or corn syrup is... I've never heard of such things here in Germany. Is it like Maple Syrup? I wanted to make this pie, but I'm not sure what to use regarding the syrup. :)
Golden syrup is what us English have on pancakes. It is like maple syrup but tends to be thicker and tastes less sweet but it has a very unique flavour. You can sort of taste a little bit of the tin it comes from.
Solin T. you can use maple syrup, it works well.
I couldn't find Golden Syrup anywhere so I checked on Amazon but it costs about $10 for a small can! I ordered anyway!
You could just use dark corn syrup or honey
I watched this video again. I need to try it because I want to taste it! I don't remember the last time I had pecan pie. It has to be many years. It looks so good!
I was wondering if you has any advice on freezing the pie?
Europe love you ❤️
Could you make a double batch of filling without compromising anything?
Thank you so much. I was wondering if I can use honey instead of Golden syrup ?
That should be okay.