I made this pie for Thanksgiving and everyone loved it. It’s the first time I’ve made a pecan pie and it wasn’t runny. Perfect and thank you for sharing!
What a wonderful, straightforward recipe. I'd always assumed a pecan pie recipe would be long and involved. You at least make it look easy. I'm even more impressed with your beautiful blouse! Why don't I ever find one so pretty when I'm shopping??? Maybe I can get out and find one as pretty to cheer me up for Christmas... This was the first post from you I've come across and that was all it took for me to subscribe!
What an incredibly thoughtful comment! The preparation for this recipe is different, but one that made sense to me many years ago. Thank you so much for your support. Happy Holidays
Hi, I stumbled across your channel and was interested in how you made your pie. In the 1st few minutes, I knew yours was going to be different. You answered why my pecan pie would turn out good sometimes, and other times, it would not. I have always looked at different ways how others do their food I had planned on making for Thanksgiving dinner and wanted to see others made with their recipes and how. Thank you for sharing your wonderful recipe, I will be doing my pie this way. Happy Thanksgiving 😊
Oh my goodness that looks amazing. I have always been afraid to make a pecan pie, but you made that look so easy I just might try this for my Christmas dinner. Thanks so much for sharing. Blessings to you 💖🙏
Love this instructional video! Very clear and love the helpful tips. Your recipe is like to one I use except my recipe uses light brown sugar verses the granulated sugar. Does this make much difference in the taste or texture?
It does make a difference in the taste. Brown sugar, either light or dark, contains amounts of molasses. I have always been taught the flavor of pecans, vanilla and butter should be the only flavors in a classic Pecan pie. Thank you for the compliment. Happy Thanksgiving
There is a link in the “About “ section on my main page here on TH-cam. Simple link to my PayPal in the amount of $25 USD. You must include your name a shipping address and I’ll send it right out with a tracking number
Can I just say, your pecan pie 🥧 looks absolutely scrumptious 😋 I've asked many bakers how to achieve a gooey pecan filling after baking. No one's been able to translate what I'm asking. However, your pie looked pretty similar to what I've experienced at a pie restaurant in Texas many years ago. The pie restaurant's 🥧 name was Furr's Pie Kitchen. I think they've since closed their store. I'm sorry...I digressed, lol. Their pecan pies 🥧 were so gooey in the center. They tasted very caramel like with the caramelized pecans. Absolutely delicious 😋 Your pie looked very reminiscent to theirs. Most of the pecan pies that I've since experienced were either too thick and super sweet or gelatinous. Almost jelly like. Just not good, in my opinion. Can you tell me how to achieve that "gooey" center after baking? I bake alot and I'm thinking...I need to underbake the filling. I just need another home baker's thoughts on this. 😊 Thank you for listening to me ramble, lol. Have a awesome day!
I feel my combination of making sure the sugar and light corn syrup are totally dissolved into one another makes a huge difference. I have not, up until after posting this video, have I ever watched anyone else making a pecan pie. I have seen copious amounts of flour in the filling and even one using white wine. I can tell you my ancestors didn’t add white wine to their pecan pie! But I digress too 😂. Welcome and I hope to hear from you again
@@homeatthehollow I agree no wine needs to be added to the filling. I think adding generous amounts of flour just over thickens the filling. I have yet to try the light corn syrup. Something tells me that dissolving the sugar and butter, first will aid in a much smoother, gooey filling. Of course, adding the light corn syrup to the 3 whole eggs 🥚 and real vanilla extract and salt 🧂 😋 I'll see how it turns out this weekend. Again, thank you. 😊 Happy Holidays to you and yours!! 🙏🏾🙏🏾
I noticed toward the end when you were mixing it it was very stiff and almost hard to bring together and then in the next clip it was more liquidate,so did you take it back to the stove and warm it just a little?
No, please don’t take it back to the heat! All the heat is for us to melt the sugar, which is why I slowly and low heated the sugar mixture. I walked away too long , but once I added the egg mixture and some elbow grease it was fine!
This is my first time viewing your channel - so great to see a valuable tip for improving a favorite pie recipe! I will use this tip very soon 😊 In reading your “about” comments I see you do a lot of Creole and southern cooking. That is wonderful news for me! I have a request/ challenge for you - do you make pralines? Twenty plus years ago I had a fabulous recipe for pralines that was the best ever and best of any I have tasted anywhere. Sadly I lost that recipe after a series of moves. I have tried so many recipes but they have all failed to come even close to that very old recipe. When I watched this video I was inspired to ask you about pralines. Here’s hoping you may know the secret recipe I lost! In meantime I will enjoy exploring your videos!
Of course I make Pralines! So happy to have you come by. I will be happy to make some for you, but I do have a traditional Praline recipe in my cookbook, along with flavor variations. As long as you have hit the notification bell, you should know when it uploads!
Try cutting the pecans to 1 cup and add a cup of whole cranberries, the cranberries burst open as the pie bakes. The tartness of the cranberries cut into the sweetness of the pie. .it is wonderful plus it makes a beautiful pie.
O my goodness, that is a glorious pecan pie 🥧
I made this pie for Thanksgiving and everyone loved it. It’s the first time I’ve made a pecan pie and it wasn’t runny. Perfect and thank you for sharing!
🌻 Thanks for sharing this with us🌻
I l love it❤
Oh I just found ur channel,, great recipe - I have got to try this, tfs,, I also subbed
A warm welcome!
Looks absolutely delicious !
It was so good I must make another! I thought I could let it set long enough for Thanksgiving but..,,,
What a wonderful, straightforward recipe. I'd always assumed a pecan pie recipe would be long and involved. You at least make it look easy.
I'm even more impressed with your beautiful blouse! Why don't I ever find one so pretty when I'm shopping??? Maybe I can get out and find one as pretty to cheer me up for Christmas...
This was the first post from you I've come across and that was all it took for me to subscribe!
What an incredibly thoughtful comment! The preparation for this recipe is different, but one that made sense to me many years ago. Thank you so much for your support. Happy Holidays
I love it when I see people take their time cooking such a great fantastic dessert I believe that's the Magic right there 🥧thank you 🥧
Thank you!
This is the best and classic recipe. I've been making it for years.
Hi, I stumbled across your channel and was interested in how you made your pie. In the 1st few minutes, I knew yours was going to be different. You answered why my pecan pie would turn out good sometimes, and other times, it would not. I have always looked at different ways how others do their food I had planned on making for Thanksgiving dinner and wanted to see others made with their recipes and how. Thank you for sharing your wonderful recipe, I will be doing my pie this way. Happy Thanksgiving 😊
Happy Thanksgiving 🍁. I am so happy to hear that I not only answered your questions, but have helped you. Thank you so much for watching 🎄
All of my recipes have and in my cookbook are time tested and what I serve in my own home. With the cost of food, I don’t enjoy being wasteful.
Gorgeous! Thanks for all the tips!
Thank you!
Looks delicious! I always make my own crust and my momma taught me to make pecan pie with pancake syrup and take it out when it is still shaky!
Oh my goodness that looks amazing. I have always been afraid to make a pecan pie, but you made that look so easy I just might try this for my Christmas dinner. Thanks so much for sharing. Blessings to you 💖🙏
It is the very best pecan pie recipe ever! So easy, I do hope you try. If you have any questions I’m always here!
@@homeatthehollow thank you
@@ChristianFriendsFamily_7673 anytime
Love this instructional video! Very clear and love the helpful tips. Your recipe is like to one I use except my recipe uses light brown sugar verses the granulated sugar. Does this make much difference in the taste or texture?
It does make a difference in the taste. Brown sugar, either light or dark, contains amounts of molasses. I have always been taught the flavor of pecans, vanilla and butter should be the only flavors in a classic Pecan pie. Thank you for the compliment. Happy Thanksgiving
I have used my mother-in-law's recipe for years. For some reason, it started being runny. I will make this one this year. How do I get your cook book?
There is a link in the “About “ section on my main page here on TH-cam. Simple link to my PayPal in the amount of $25 USD. You must include your name a shipping address and I’ll send it right out with a tracking number
Can I just say, your pecan pie 🥧 looks absolutely scrumptious 😋
I've asked many bakers how to achieve a gooey pecan filling after baking. No one's been able to translate what I'm asking. However, your pie looked pretty similar to what I've experienced at a pie restaurant in Texas many years ago. The pie restaurant's 🥧 name was Furr's Pie Kitchen. I think they've since closed their store.
I'm sorry...I digressed, lol. Their pecan pies 🥧 were so gooey in the center. They tasted very caramel like with the caramelized pecans. Absolutely delicious 😋
Your pie looked very reminiscent to theirs. Most of the pecan pies that I've since experienced were either too thick and super sweet or gelatinous. Almost jelly like. Just not good, in my opinion. Can you tell me how to achieve that "gooey" center after baking? I bake alot and I'm thinking...I need to underbake the filling. I just need another home baker's thoughts on this. 😊
Thank you for listening to me ramble, lol. Have a awesome day!
I feel my combination of making sure the sugar and light corn syrup are totally dissolved into one another makes a huge difference. I have not, up until after posting this video, have I ever watched anyone else making a pecan pie. I have seen copious amounts of flour in the filling and even one using white wine. I can tell you my ancestors didn’t add white wine to their pecan pie! But I digress too 😂. Welcome and I hope to hear from you again
@@homeatthehollow I agree no wine needs to be added to the filling. I think adding generous amounts of flour just over thickens the filling. I have yet to try the light corn syrup. Something tells me that dissolving the sugar and butter, first will aid in a much smoother, gooey filling. Of course, adding the light corn syrup to the 3 whole eggs 🥚 and real vanilla extract and salt 🧂 😋
I'll see how it turns out this weekend.
Again, thank you. 😊 Happy Holidays to you and yours!! 🙏🏾🙏🏾
@@j.a.whittler6983 happy Holidays ❄️
How much butter ?
I believe in the description box indicates 1/3 cup
I’m making this pie tonight.
You will love it! Thank you for watching ❄️
@@homeatthehollow We did love the peacn pie, so much so I’m baking another one today!
This is my husbands’ favorite pie and this truly is the best pecan pie hands down!
@@sherrymulleavey5712 thank you!
@@sherrymulleavey5712 I know it is so good! Glad y’all liked it
Thanks Look Good ❤
Looks delicious! Is the pie crust store bought? and you didn't pre bake it prior to adding the filling, correct?
This is a frozen, store bought deep dish pie crust. I did not pre bake the crust!
I noticed toward the end when you were mixing it it was very stiff and almost hard to bring together and then in the next clip it was more liquidate,so did you take it back to the stove and warm it just a little?
No, please don’t take it back to the heat! All the heat is for us to melt the sugar, which is why I slowly and low heated the sugar mixture. I walked away too long , but once I added the egg mixture and some elbow grease it was fine!
So please don’t cook the sugar to any boil! Just a slow warm to melt
This is my first time viewing your channel - so great to see a valuable tip for improving a favorite pie recipe! I will use this tip very soon 😊
In reading your “about” comments I see you do a lot of Creole and southern cooking. That is wonderful news for me!
I have a request/ challenge for you - do you make pralines? Twenty plus years ago I had a fabulous recipe for pralines that was the best ever and best of any I have tasted anywhere. Sadly I lost that recipe after a series of moves. I have tried so many recipes but they have all failed to come even close to that very old recipe.
When I watched this video I was inspired to ask you about pralines. Here’s hoping you may know the secret recipe I lost!
In meantime I will enjoy exploring your videos!
Of course I make Pralines! So happy to have you come by. I will be happy to make some for you, but I do have a traditional Praline recipe in my cookbook, along with flavor variations. As long as you have hit the notification bell, you should know when it uploads!
Try cutting the pecans to 1 cup and add a cup of whole cranberries, the cranberries burst open as the pie bakes. The tartness of the cranberries cut into the sweetness of the pie. .it is wonderful plus it makes a beautiful pie.
Thank you for sharing. I typically have cranberry sauce so….
I’m curious.. why don’t you use brown sugar?
Brown sugar
adds the flavor of molasses , and unfortunately might mask the flavor of fine vanilla, pecans and butter
@@homeatthehollow I see..😁thank you! Looks delicious! ♥️
How much butter do you use.?
😛
1/3 cup
Your pie is pretty without extra pecans
Thank you! Same recipe for over 25 years! Simply the best
Is it 3 0r 4 eggs? You said 3 but 4 is written
I would use 4
My apologies
Looks good
@@Brianna-qq1oc it was most excellent!
Looks delicious and I will make this.. Too much talking.
Thanks for the feedback