That crust is what dreams are made of! Never in a million years would I have thought to use a ring mold! It took google wayyy to long to get me around to this channel.
I made it for Christmas and it's outrageously good. Suddenly it's gone?!? This pie crust is a revelation and I thought I had already mastered short crusts.
The corn syrup isn't there just for sweetness; it impedes the sugar syrup from crystallizing as well as giving it some chewiness. Without it your filling could become grainy and texturally unpleasant.
I can't believe!! that pie is incredible!! unfortunately I just find walnut to do, but I remove the skin on fire (hot pot on the fire) then it can't embitter! I served at Christmas dinner with ice cream, and was wonderful! =D (sorry, but my english is not perfect, I'm brasilian, but I hope you can read that! =) )
Даавно искала рецепт.К сожалению на русском такого нет.Ореха пекан у нас нет-использовала грецкий.Клинового сиропа тоже-использовала мёд.И вместо коричневого сахара был обычный.И всё же!Очень вкусный пирог получился!Спасибо за рецепт!Удачи и кулинарных успехов!🤗👍🌰🌰🌰
I made this for thanksgiving dinner and it was awesome although almost no one ate it (I made apple pie, maple-5 spice macaroons and chocolate covered pretzels) it will be a staple on my table every year...
Definitely in no way shape or form does this recipe have too much crust, great ratio. Such a gorgeous pie. I made this for my birthday (lol). I call it the Chicago style deep dish pecan pie. Ahaha. Anyway, great recipe! Thank you. I also would like to add, yes nothing is written in stone but I think the ingredients in this recipe should not be substituted, i.e. the real vanilla beans are the star of the show. ;)
Definitely want to blind bake the crust first and make it a little thicker. Pecan pie filling is very sweet and gooey so you need something more savory, salty,and crunchy to contrasts the filling.
watching in lockdown 2020 and laughed out loud at the thought of using almost $15 worth of vanilla beans in this recipe. Oh 2013 were some simpler times.
always looking for a good pie... love the channel...adapting to these to a small space and low budget oven will be a challenge, but I look forward to it.
yum, thank you. will you make a thin, crisp belgian waffle cookie? I love the ones Trader Joe's sells but they have too much sugar for me. I'd make my own with less sugar but I'd love to see your version
I don't know if this is a mistake but the crust recipe says bread flour and this recipe for the same crust says pastry flour. The recipe link even says bread flour. 🤷♀️
OMG... this is the best looking Pecan Pie... I have ever witnessed... from the beginning till the end ... I am now the newest and will be the most loyal fan of yours ..... Wow ... Wow... Wow. I fell in love ❤️...... Nicki.
So would there be any downside to not adding in the alcohol? And I'm not talking about flavour but as in would it drastically change the recipe? Thanks guys!
I have watched this video a thousand times since you guys posted it, and I thought it looked so great, that I'd give it a try. I was very disappointed with the outcome. The pie contained way too much eggs and sugar for my liking. 7 eggs with 290 g brown sugar and 450 g corn syrup.
I bought two of your courses guys ! My friend sent me birthday gift , it was burger course LOL However ,I have some questions regarding to courses I had , How can I contact you directly ?
Why not use bourbon in the pie crust as well (replace about half the water with alcohol)? The alcohol will hydrate the flour just the same, but it will not allow gluten to form. That will keep the crust tender and not come out like bread. Any experience with alcohol in pie crusts? I've had good results.
Maybe in a few weeks around American Thanksgiving. Until then, I can tell you that I learned this trick while listening to an NPR podcast a few years ago. It was with the author of a science/cooking book called "cooking for geeks." I also have head this from America's test kitchen.
Hi Chef's, I tried your recipe here at home and apparently everybody here took it in as too sweet when I added the corn syrup and the brown sugar. If I were to replace the corn syrup with molasses, how much should I put in?
The corn syrup used here is not the same thing as high-fructose corn syrup. This type of corn syrup is no worse for you than any other type of sugar, but the corn syrup improves the texture over other types of sugars that can crystallize in the pie and give it a grainy texture.
This actually looks excellent! I really like the touch of removing the crust afterwards for a more clearner and crisp aesthetic. However, pecans looking a little on the dark side.
This is actually a wonderful recipe. Not in the least like their usual insufferably pompous ass stuff (see flourless carrot cake - although it's really a pudding).
That crust is what dreams are made of! Never in a million years would I have thought to use a ring mold! It took google wayyy to long to get me around to this channel.
I don't have 99% of the stuff that you use but I still watch your videos :-D
I testify that this is a great recipe. Lately, I've been using a half recipe and baking it in a regular pie pan. The full recipe is for a crowd.
I made it for Christmas and it's outrageously good. Suddenly it's gone?!? This pie crust is a revelation and I thought I had already mastered short crusts.
The corn syrup isn't there just for sweetness; it impedes the sugar syrup from crystallizing as well as giving it some chewiness. Without it your filling could become grainy and texturally unpleasant.
inept0 if I can’t use corn syrup what would I use? We don’t have that here
@@carlosmason5833 pancake syrup or honey
I can't believe!! that pie is incredible!! unfortunately I just find walnut to do, but I remove the skin on fire (hot pot on the fire) then it can't embitter! I served at Christmas dinner with ice cream, and was wonderful!
=D
(sorry, but my english is not perfect, I'm brasilian, but I hope you can read that! =) )
your english is great. No worries. Better than most people here in US.
É muito melhor que meu português haha
Beautiful execution on the pastry crust.
0:54 he just normally kneading dough but he looks so happy
7 eggs
290 G brown sugar
450 grams of corn syrup
4 1/2 g of salt
Bourbon vanilla
75 grams of melted butter Cook at
175 degrees for 40 to 90 minutes
I would make it in a pie plate and keep that pretty crust on the edges!
Mary Kinnamon Or cut them and eat save them for later.
+Mary Kinnamon I cringed when I saw them use a spring form cake pan and died when they cut off the crust at the end.
Даавно искала рецепт.К сожалению на русском такого нет.Ореха пекан у нас нет-использовала грецкий.Клинового сиропа тоже-использовала мёд.И вместо коричневого сахара был обычный.И всё же!Очень вкусный пирог получился!Спасибо за рецепт!Удачи и кулинарных успехов!🤗👍🌰🌰🌰
The lighting in this video was really cool!
0:55 That smile though.
great! gorgeous performance! I've watched several times!
I made this for thanksgiving dinner and it was awesome although almost no one ate it (I made apple pie, maple-5 spice macaroons and chocolate covered pretzels) it will be a staple on my table every year...
mackaruchi28 Thats awesome to hear, thank you!
I make mine omitting the corn syrup; using just brown sugar, with a touch of milk and flour. Even richer, and it crusts so well.
I must say, this is the BEST looking pecan pie I ever beheld!
Wow, I want to eat that pretty pie.. my granny used Karo cane syrup and vanilla butternut extract, makes it so goooooood.
Great video and nice music too.
Definitely in no way shape or form does this recipe have too much crust, great ratio. Such a gorgeous pie. I made this for my birthday (lol). I call it the Chicago style deep dish pecan pie. Ahaha. Anyway, great recipe! Thank you.
I also would like to add, yes nothing is written in stone but I think the ingredients in this recipe should not be substituted, i.e. the real vanilla beans are the star of the show. ;)
It looks delicious ! I wanna try it
My mom has the most amazing pecan pie ever. However, I still kind of want to make this lol
Cori Cooper does your mom use molasses???
idc what any one say peacan pie is the best pie out there
Food vids are so relaxing
i love how he was dancing and being happy omg
Would take a test with that one, but instead of corn syrup will use the same amount of honey. Keep the good work mates !!! Cheers from Portugal
Definitely want to blind bake the crust first and make it a little thicker. Pecan pie filling is very sweet and gooey so you need something more savory, salty,and crunchy to contrasts the filling.
looks so yummy! wow
watching in lockdown 2020 and laughed out loud at the thought of using almost $15 worth of vanilla beans in this recipe. Oh 2013 were some simpler times.
4g is 15$? jeez, what is it, gold? xD
@@9words40 😀 that's what I thought also
Amo sus videos 😍
Awesome pie! My family loved it! I will definately try this pie again! But next time, I will make it with a little less sugar :)
Oh maaaaaan this looks so good
Woow what a amazing recipe ♥️♥️♥️
This'll be the first recipe of yours that I'll try. Looking forward to seeing how it comes out :)
enjoy your videos very much! well done!👍👍👍👍
Dang! That’s one serious delightful looking pecan pie!
always looking for a good pie... love the channel...adapting to these to a small space and low budget oven will be a challenge, but I look forward to it.
so precise
Anybody know the ingredients in cups and tablespoons?
Thank you for using real vanilla instead of extract and for using weight measures! Real chefs for real people.
I love how they measure things out. It's like science but they come up with awesome recipes and have tasty ass good. It's pretty kool .
Did you toast the pecans before baking in pie?
If he didn't, he should have. Roasting the pecans in the oven for about 10 minutes before adding them into the filling makes them much better.
This is an excellent vid and I luv how u show each step. What music is that playing ? Keep up the good work !
yum, thank you. will you make a thin, crisp belgian waffle cookie? I love the ones Trader Joe's sells but they have too much sugar for me. I'd make my own with less sugar but I'd love to see your version
That pie looks so bad ass
Brilliant! Now that is a god damn pie! Love the crust edge treatment. So much nicer!
Thank You
I don't know if this is a mistake but the crust recipe says bread flour and this recipe for the same crust says pastry flour. The recipe link even says bread flour. 🤷♀️
OMG... this is the best looking Pecan Pie... I have ever witnessed... from the beginning till the end ... I am now the newest and will be the most loyal fan of yours .....
Wow ... Wow... Wow.
I fell in love ❤️......
Nicki.
I think this is the first recipe that I understood what all the ingredients were this time LOL!
So would there be any downside to not adding in the alcohol? And I'm not talking about flavour but as in would it drastically change the recipe? Thanks guys!
+Jacklin Carter It shouldn't make a big difference for the consistency!
ChefSteps
thank you for replying, love the channel, food science is so cool!
ChefSt
eps 0!
qpq
Just put in a teaspoon or two of vanilla extract instead.
Can I heat up a bit this pecan pie right before serving and put a ball of ice-cream on top so it nicely melt when served?
the most perfect pecan pie
looks good. pie's looking fine as well
The pie is great the crust is awesome. But the music. Where can I find the soundtrack. It is absolutely haunting.
I’ve been trying to find this song too!
Whenever I'm in a bad mood I watch this video.
Hey guys, you need to do the best french lemon tart ;) I need that from you :D
this looks too good to be true...........
magic...
mwooooahh.... [heavy breathing]
(1 person watching this had a nut allergy)
Do you feel that the crust can get adequately crispy without blind baking it?
omgoodness that looks DELISH yummy
can chefsteps go back to making videos like this one?
Can you make the recipe for the filling but leave out the eggs (and maybe butter) and store it for later?
I have watched this video a thousand times since you guys posted it, and I thought it looked so great, that I'd give it a try. I was very disappointed with the outcome. The pie contained way too much eggs and sugar for my liking. 7 eggs with 290 g brown sugar and 450 g corn syrup.
I made this and it looks great but the filling has a lumpy texture, I was what did I do wrong to make this happened, thank you and love the videos
is there a corn syrup substitute? just wondering.
Is this tune on soundcloud? Haven't found it there :(
@3:18 is that even legal?
Did you save the extra crust?
Can you send it to me?
Don't waste!
Holy shit that pie looks good
is there a way to replace the corn syrup ?
I don't have a thermometer, is there any other way to tell doneness? :(
If it jiggles slightly when you shake it, then it's done.
If I leave out the bourbon do I need to substitute it with anything?
pecan pie my favorite dessert
Why freeze and why cold water?
Can you sub corn syrup for agave?
Great recipe however I wonder why you chose corn syrup over golden syrup or honey which I think ands a great flavor
can i sub The Corn sirup for licuid glucose?
How does that crust look so flaky without any of the laminations that others say are required?
I bought two of your courses guys !
My friend sent me birthday gift , it was burger course LOL
However ,I have some questions regarding to courses I had , How can I contact you directly ?
these quantities for how many people think?
How much eggs need for 5 inches mold
finally a recipe thaI can make
Can I use glucose instead of corn syrup?
Can you please make a video where you make pie dough by hand?
Also with lard
50/50 butter lard? Please don’t make me use shortening.
what is the science behind refrigeration before moving to next step ???
Why not use bourbon in the pie crust as well (replace about half the water with alcohol)? The alcohol will hydrate the flour just the same, but it will not allow gluten to form. That will keep the crust tender and not come out like bread.
Any experience with alcohol in pie crusts? I've had good results.
can i see your results. I don't cook with alcohol (for religious reasons) and I'm very curious to see this difference..
Maybe in a few weeks around American Thanksgiving. Until then, I can tell you that I learned this trick while listening to an NPR podcast a few years ago. It was with the author of a science/cooking book called "cooking for geeks." I also have head this from America's test kitchen.
Garrett Ducat Thanksgiving is in a week, and pies last for longer than that so you better get crackin' with that cam out! :D
Hi Chef's, I tried your recipe here at home and apparently everybody here took it in as too sweet when I added the corn syrup and the brown sugar. If I were to replace the corn syrup with molasses, how much should I put in?
Food porn starting at 3:40. LOL Stop that! It looks so delicious with that right amount of crunch on the top!
What can you use in this recipe that's better than "corn syrup"?
Epic Miller maple syrup
The corn syrup used here is not the same thing as high-fructose corn syrup. This type of corn syrup is no worse for you than any other type of sugar, but the corn syrup improves the texture over other types of sugars that can crystallize in the pie and give it a grainy texture.
2020 yes.
Can Bourbon be substituted with something non-alcoholic?
rasamalai108, vodka
The bourbon is just there for flavoring. Most of the actual alcohol in it cooks out. But you can just leave it out if you don't want it.
nice...but where I live with the current price of pecans....this pie would be about $100usd
You can substitute walnuts. It won't be quite the same, but it'll be close.
You wrote this last year--it's even worse this year, you'd have to re-mortgage the house to buy the pecans.
What is bourbon? The liquor or ?
I would like to look all your videos but I have to sleep. May be I will dream about it :)
Good night anyway
This actually looks excellent! I really like the touch of removing the crust afterwards for a more clearner and crisp aesthetic. However, pecans looking a little on the dark side.
Why is it not nessecary to blind bake the pastry first this time?
the long cooking time is enough to brown the crust!
Why do you hit the dough before roll it out?
Because it comes out very stiff from the refrigerator, as a way to flatten it without increasing its temperature
goob👍🏼
This is actually a wonderful recipe. Not in the least like their usual insufferably pompous ass stuff (see flourless carrot cake - although it's really a pudding).