Nothing is more appetizing then a freshly baked pecan pie. Perhaps it is the gooey center, or the rich pecans that makes this pie so irresistible. No wonder, this has become the staple for holiday desserts in the South. While
anyone can make a pie, a great pie comes from the skills of a crafty baker. Making pecan pie take patience and trial and error till one can develop the recipe that works for them.
The most important thing in any pie is the crust. If your crust is too crumbly or too hard it ruins the whole pie. Making the perfect crust is an art work. The best tip for making a crust is to ensure that all your items are ice cold. Not just your butter
or lard, but also liquid ingredients. Some suggest freezing the butter before using it. Never let your items get above 60 degrees, is the rule of thumb. The reason for the cold temperatures is the flour will absorb the fat and your crust will be tough.
To make that crust tender, do not use all-purpose flour; opt for cake flour or pastry flour.
In a pecan pie, it is all about the filling. If the filling is not just right you could end up with a pecan soup. Most recipes have many variations but will include: eggs, sugar, brown sugar, white corn syrup, margarine, pecans. The filling has to be
perfect, so some cooks add 2 T. flour or cornstarch, to give it the perfect consistency. There are different variations on color for the filing, from dark brown to a golden color. The standard is a bright golden color and full of flavor. Depending on
whether the recipe calls for corn syrup or sugar will make a difference in the filling. Also the type of corn syrup used, such as the dark variety, will give ones pie a heavier taste. Other variations in the recipe call for molasses, or maple syrup. This
will enhance the flavor of the nuts and take this pie experience to a whole new level.
Another tip is to only use fresh pecans. Do not use ones that have sat for months in the cabinets. Whether one prefers whole pecans, or pecan halves, is of little importance in the overall appearance. It is important to make sure you pie cools completely
before serving, as this will allow the filling to set completely. Made right, an old fashioned pecan pie, is hard to beat.
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