){kind=link}
Pastry Chef David Guas demonstrates his tips, techniques, and a killer recipe for this classic southern pecan pie. Get the full recipe, plus four delicious variations here: http://www.finecooking.com/recipes/classic-southern-pecan-pie.aspx
Pastry Chef David Guas demonstrates his tips, techniques, and a killer recipe for this classic southern pecan pie. Get the full recipe, plus four delicious variations here: http://www.finecooking.com/recipes/classic-southern-pecan-pie.aspx
Thanks! Share it with your friends!
Pastry Chef David Guas demonstrates his tips, techniques, and a killer recipe for this classic southern pecan pie. Get the full recipe, plus four delicious variations here: http://www.finecooking.com/recipes/classic-southern-pecan-pie.aspx
Comments are disabled for this post.
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?
Ill try this tomorrow!!!
I love pecans more than d sweetness… i love this one!!!! Tnx for d.vid!
see! i knew i was gon learn sompn!
Very detailed instructions, thank you!
Thank your X 100! Iβve used your recipe many times, my family loves it.
Thank you, Chef David! Looks great!
I think you said "at this point" about 25 times!
This is way to many steps
He ainβt no southern
Can I replace the corn syrup with honey?
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????
Its a tart not a pie!
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!
I can't help but feeling I'm watching wolverine making pecan pie…
NOO CREAM YO…EVERYTHING BUT THAT!..
Super video—now I'm hungry!
However, I am uncertain about the temp at which you cooked the pie!
was it 350, 375, 400, or 475??
Thanks
Hairy pecan pie, oohhhhhhhh I love it!
does it matter if its light or dark syrup? i only have dark syrup on hand
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.
The filling: 7:00
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.
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.