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Home > posts > 2018 > 04 > Pecan Pie
Pecan Pie Friday, April 06, 2018, 06:58 AM

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I made Texas Style Pecan Pie with homemade crust

The Crust

I used the same recipe as last time. It again needed more water than the recipe calls for. I think I ended up somewhere around 11 Tbsp. That may be been too much.

I also tried something new. I lined the bottom of the pan with parchment paper and then used non-stick aluminum foil on the sides.

The crust sat in the fridge overnight and then I figured I would try something new. After forming it, I put it back in the fridge for about 40 minutes before baking it. And as you can see in the below pictures, it was a disaster. I have no idea what happened but it was a total mess. I was able to use the spatula to reshape it as best I could but it wasn't pretty. And it was especially unfortunate since I worked so hard to get it further up the edges this this.

I really do not know what caused the issue. I suspect it was either the wrapping the edges or the extra fridge time. It is worth noting that the way I did the parchment paper in the pan meant it was slighly suspended above the pan at the bottom. I do not think that mattered, but maybe. I do not know if the non-stick affected it or not.

The Pie

Again, I used the same recipe with the same addition of salt as last time and also only ~8oz of pecans. I cooked it for 1:45 but I think it needed more looking at the center (I never actually saw it last time...).

It was well received and I thought it was pretty good still.


Outgoing: