Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2018 > 04 > 2018-04-06_Pecan_Pie.html
Pecan Pie
/posts/2018/04/2018-04-06_Pecan_Pie.html
You are viewing revision 65cf8684 from 2021-01-20 12:42:08 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=65cf8684 to a URL.
See the help page for more information.
I made Texas Style Pecan Pie[@rev] with homemade crust[@rev]
I used the same recipe[@rev] as last time[@rev]. 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 slightly 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.
Again, I used the same recipe[@rev] with the same addition of salt as last time[@rev] 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.
