As I was watching this, I thought "Gee, this guy really seems to know what he's doing!" I didn't know until after I watched it that you were a professional chef, but that makes sense now. Every other recipe for pecan pie I've seen on TH-cam tonight has not been blind baked, and I wondered why...seems like it should be to me. Also, I like that you use only the yolks. Best recipe I've seen tonight, and you were certainly a pleasure. Thanks for a great recipe!
You forgot to do the most important thing. You have to roast the whole pecans on a baking sheet at 350 degrees F for about 10 minutes before you chop them and add them to the filling. Roasting the pecans first makes the flavor and texture of the nuts much better in the final pie.
hi there will this pie fit in a ten inch pie crust? I hope so because it looks delicious. My husband can't wait to try this pie. Thank you in advance for your quick response. Have a great day.
What temp did you blind bake that crust? I'm kind of surprised the crust isn't black with the blind bake for so long and then all the time it was baking with the filling. The edges of mine always burn.
Beautifully homemade pie crust... Can I use a ready-made crust (store brought)? If so, do I precook it or prick the bottom - all around with a fork then precook before adding filling?
I made the pie exactly how you said to do it, however my crush was not good. It's not your fault as I have tried this pie from various recipes and I just cannot make this pie from scratch. I will say tho that your egg technique worked for me. All the pecan pie recipes I have used end up super funny. I was not successful in the crust but I finally know how to make the filling without it coming out runny. I will try another persons crush with your filling. Thanks!
Hello! Happy Holidays!! I was wondering if you could please 🙏🏾 tell me how to make my homemade pecan pie filling the consistency of a canned pie filling. I love my pecan pie filling to be creamy..like a pudding almost. When I lived in Texas, years ago I would go to this pie restaurant (Furr's Pie Kitchen) and their pecan pie filling was a very creamy (not jelly like) texture. Like a "canned" pie filling consistency and not overly sweet. It was so delicious 😋. They would also, make a German chocolate pecan pie version too. So scrumptious 😋
The linked recipe - states after baking the crust, then lower to 325 - so then pie must have been baked at 325. "..Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.."
I've tried this recipe a few times and sometimes it's perfect and sometimes the crust just doesn't keep it shape when I cook it and it all lowers to the bottom of the pan. Can anyone provide me any tips?
If you firmly press the crust over the top edge of the pie dish it will hold. Also, if you stick the crust in the freezer for about 30 minutes before you start baking it that will also help it to hold its shape.
I wouldn't suggest that. Honey usually doesn't do well in high temperatures. It develops off flavors that probably wouldn't taste very good. If you don't want to use corn syrup you could use cane syrup or just use white sugar.
man when i saw that all that butter in the beginning i was like, ok this is a meal that'll last a week thats acceptable. Then he added even more butter and im done m8's
I followed crust recipe. But I may have pulled weights too soon - crust shrank a lot; so much I had a lot of filling left. And I failed to watch baking time. Pie ended up overcooked. Mea culpa 😢
I followed your directions, and watched your video several times. My problem with pecan pies has always been the crust becoming too dark. Some recipes have it pre-bake longer than your recipe, so when I saw a much shorter bake time on yours, I thought i would give it a try. Around 13 minutes before end of bake time, the crust was browning too fast. Put a piece of aluminum foil over entire pie, but it didn't help the browning. Way too dark! This is going to be presented at our neighbor's Thanksgiving tomorrow, and I am just sick. Second attempt at a pecan pie (used another recipe last night), but in each case the crust is way beyond presentable. Five more minutes and it would have been burnt. Wonder if it is because in each recipe it was ALL BUTTER. Thoughts????
Martha Cash you don't blind bake any pie crust when you are baking the filling, it unnecessary. Also, do not dock any pie crust when you are baking the filling because the filling leaks underneath your pie crust and burns. You can purchase a pie shield at any store to protect the edges your crust from burning. This guy is a joke, he does NOT know how to cook.
Instead of the high-fluted edges, if you press the pie crust down onto the pie dish with the back of a fork all the way around, it won't get dark nearly as fast as when the crust is sticking up into the air like he shows in the video. Also, when you blind bake it, wrap the foil around the edges of the crust that you used to separate the pie weights, and then after you remove the pie weights put a pie shield or aluminum foil over the edges of the crust.
All you have to do is take a long piece of aluminum foil and gently fold it around the entire rim of your crust--this will prevent it from burning!!! Guaranteed!!!
Northwest. Washington State. We usually make walnut pie though. Must be because pecan trees don't do well in the colder climates. Walnuts do fine. Just as well, apparently we pronounce pecans wrong anyway. :)
Sorry but this is not the best recipe, I seen .I like to roast the pecans, so they' can realice there full flavor, and chopping the pecans, takes from the final presentation, the only thing I liked about the recipe, was that you didn't use the egg whites., surely taste delicious, also I love Pecan Pie one of my favorites pies 🥧
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
I have been using this recipe for 8 years . The best!!!
As I was watching this, I thought "Gee, this guy really seems to know what he's doing!" I didn't know until after I watched it that you were a professional chef, but that makes sense now. Every other recipe for pecan pie I've seen on TH-cam tonight has not been blind baked, and I wondered why...seems like it should be to me. Also, I like that you use only the yolks. Best recipe I've seen tonight, and you were certainly a pleasure. Thanks for a great recipe!
You forgot to do the most important thing. You have to roast the whole pecans on a baking sheet at 350 degrees F for about 10 minutes before you chop them and add them to the filling. Roasting the pecans first makes the flavor and texture of the nuts much better in the final pie.
Tried this recipe on the weekend for my daughter's birthday, and it was a hit, thank you
I'm from La. too, glad to hear you pronounce 'pekahn' correctly! Great lookin pie
Been making this recipe for a few years now and it’s seriously the best.
I made this pie last night after watching this video and it was the BEST pecan pie I have ever eaten!
Absolutely fabulous recipe!
Thank your X 100! I’ve used your recipe many times, my family loves it.
was looking for an easy, but good pecan pie recipe and came across this one - I am so going to try it - can't wait
I just found your channel and that pie looks sooo good! I can’t wait to make it. I love pecan pie. Thanks for sharing.
I can't help but feeling I'm watching wolverine making pecan pie...
Sam Song I love you
😂😂😂O.m.g!
Or Elvis...uhh huh
Lol
Lol! Me too 😂
That's a pretty pie lol my husband wants me to bake him a pie for his birthday ... Thanks for your video
Very detailed instructions, thank you!
Anybody know at what temperature this needs to be baked?
Excellent recipe and video tutorial! Anxious to try it out! Like the use of all Yolks, less sugar and fast cooking time. Thx
Anybody who can rock the Elvis sideburns deserves a try with this recipe and a sub 👍
Thank you so very much for sharing your recipe I made it today and it was fabulous
This is EXACTLY what I’ve been looking for❤️Google read my mind again✨
Best instruction that I have viewed ever! I can do this !
I will try this recipe for Christmas.
Seems so easy. I’ll making it soon thank you ❤
hi there will this pie fit in a ten inch pie
crust? I hope so because it looks
delicious. My husband can't wait to
try this pie. Thank you in advance for
your quick response. Have a great
day.
I like this guy the most out of all of the people with finecooking
I’m gonna have to give this a try, the crust and filling both look like home runs.
He talked me into making this recipe. Especially since he is using light corn syrup; not too sweet! Thanks!
U liked that you chopped up the pecans instead of having big pieces. And the brown sugar a plus. Thanks.
What temp did you blind bake that crust? I'm kind of surprised the crust isn't black with the blind bake for so long and then all the time it was baking with the filling. The edges of mine always burn.
Blanca W if I didn't know better. That crust is a different one. It would have been black. Unless he covered the crust. Even then. Hmm..
I thought the same thing.
can't wait to try this for Christmas. Sure hope it turns out good.
Did it turn out good ?
The filling: 7:00
Beautifully homemade pie crust... Can I use a ready-made crust (store brought)? If so, do I precook it or prick the bottom - all around with a fork then precook before adding filling?
Love it ! You are so talented 🤗
Thank you, Chef David! Looks great!
Hummmm que Rico 😋 waoo se muy delicioso gracias por su receta está genial 😀
I made the pie exactly how you said to do it, however my crush was not good. It's not your fault as I have tried this pie from various recipes and I just cannot make this pie from scratch. I will say tho that your egg technique worked for me. All the pecan pie recipes I have used end up super funny. I was not successful in the crust but I finally know how to make the filling without it coming out runny. I will try another persons crush with your filling. Thanks!
Hello! Happy Holidays!! I was wondering if you could please 🙏🏾 tell me how to make my homemade pecan pie filling the consistency of a canned pie filling. I love my pecan pie filling to be creamy..like a pudding almost.
When I lived in Texas, years ago I would go to this pie restaurant (Furr's Pie Kitchen) and their pecan pie filling was a very creamy (not jelly like) texture. Like a "canned" pie filling consistency and not overly sweet. It was so delicious 😋. They would also, make a German chocolate pecan pie version too. So scrumptious 😋
I'm a bit distracted by his hotness. Great vid and great looking pie!
Jess Gillis gay
@@cartermcintosh9218
Women exsist
Ill try this tomorrow!!!
Best pecan pie ever! 🥧
Why pre-cook the crust and how do you prevent the top crust from burning?
Thank you Chief !!!!
goods
Where did you find your rolling pin? I cannot find one that size anywhere…
Best one yet
i can't tell what temp you bake it at....looked at website/recipe in link, looks like it's 325, but not sure.
The linked recipe - states after baking the crust, then lower to 325 - so then pie must have been baked at 325. "..Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.."
What is the oven set at?
I love pecans more than d sweetness... i love this one!!!! Tnx for d.vid!
Ok elvis looking good👍
What a doll he is.....
does it matter if its light or dark syrup? i only have dark syrup on hand
good question. I can see no one replied. Getting ready to make this, and would like to know.
I've NEVER in my life seen anyone bake the crust twice! I'm skeptical about this recipe. 🤔
what if i don't have beans, what should i substitute for that?
Rice
What do I do if I dont have a food processor
I've tried this recipe a few times and sometimes it's perfect and sometimes the crust just doesn't keep it shape when I cook it and it all lowers to the bottom of the pan. Can anyone provide me any tips?
If you firmly press the crust over the top edge of the pie dish it will hold. Also, if you stick the crust in the freezer for about 30 minutes before you start baking it that will also help it to hold its shape.
I don't have that corn syrup so I use honey and it works good but kinda heavy and sticky ..how can I make honey work smoothly??
You can cut the honey in half with butter flavored pancake syrup.
Elvis has left the kitchen
Can I replace the corn syrup with honey?
I wouldn't suggest that. Honey usually doesn't do well in high temperatures. It develops off flavors that probably wouldn't taste very good. If you don't want to use corn syrup you could use cane syrup or just use white sugar.
man when i saw that all that butter in the beginning i was like, ok this is a meal that'll last a week thats acceptable. Then he added even more butter and im done m8's
unsalted butter isn't bad for you
Is it bad that I want to eat the dough
Yummy pie & host
Crust is great but pie is not sweet enough.
rockydog0 LOL YOU MUST BE BLACK
see! i knew i was gon learn sompn!
I wish the recipe is ready in the description, I love those blogs that shared their recipes in the description. Sorry ... 😞
I followed crust recipe. But I may have pulled weights too soon - crust shrank a lot; so much I had a lot of filling left. And I failed to watch baking time. Pie ended up overcooked. Mea culpa 😢
I'm hungry for pie know
gambit from the X-Men now does cooking??
I followed your directions, and watched your video several times. My problem with pecan pies has always been the crust becoming too dark. Some recipes have it pre-bake longer than your recipe, so when I saw a much shorter bake time on yours, I thought i would give it a try. Around 13 minutes before end of bake time, the crust was browning too fast. Put a piece of aluminum foil over entire pie, but it didn't help the browning. Way too dark! This is going to be presented at our neighbor's Thanksgiving tomorrow, and I am just sick. Second attempt at a pecan pie (used another recipe last night), but in each case the crust is way beyond presentable. Five more minutes and it would have been burnt. Wonder if it is because in each recipe it was ALL BUTTER. Thoughts????
Martha Cash you don't blind bake any pie crust when you are baking the filling, it unnecessary. Also, do not dock any pie crust when you are baking the filling because the filling leaks underneath your pie crust and burns. You can purchase a pie shield at any store to protect the edges your crust from burning. This guy is a joke, he does NOT know how to cook.
Instead of the high-fluted edges, if you press the pie crust down onto the pie dish with the back of a fork all the way around, it won't get dark nearly as fast as when the crust is sticking up into the air like he shows in the video. Also, when you blind bake it, wrap the foil around the edges of the crust that you used to separate the pie weights, and then after you remove the pie weights put a pie shield or aluminum foil over the edges of the crust.
All you have to do is take a long piece of aluminum foil and gently fold it around the entire rim of your crust--this will prevent it from burning!!! Guaranteed!!!
NOO CREAM YO...EVERYTHING BUT THAT!..
All about the pecans??? No way! It's all about the caramel custard underneath. I use only 2/3 cups of pecans. Just enough to float on top.
Northwest. Washington State. We usually make walnut pie though. Must be because pecan trees don't do well in the colder climates. Walnuts do fine. Just as well, apparently we pronounce pecans wrong anyway. :)
yea! its not PEE-cans...
Goodie good
Great presentation, but it may be his handsome looks that kept me focused
I think you said "at this point" about 25 times!
so!!!!!
Oh dear. I'm sure it is very good...but really??? I could have made many that are just as good in half the time.
Sorry but this is not the best recipe, I seen .I like to roast the pecans, so they' can realice there full flavor, and chopping the pecans, takes from the final presentation, the only thing I liked about the recipe, was that you didn't use the egg whites., surely taste delicious, also I love Pecan Pie one of my favorites pies 🥧
This is way to many steps
don't waste your time & money. not good.
You lost me when you added Corn Syrup! Gross!
He ain’t no southern
Not interested.
His nose whistles as he breathes.
Odd that you would mention that.
It's pee cans
No... Pa-cons
Yuck!Yuck Yuck!where are ur GLOVES boo?All that bacteria under them nails has penetrated the crust!please invest in gloves next time
Love ❤️ the side burns😉