So I am new to all the internet cooking sites and am reading a lot of different ways of doing things. Why would you bake the crust first and pre cook the filling on a pecan pie. Does it change the texture. I have never done either. If it makes for a better pie , well I would like to hear what you think before I waste more time than necessary for Thanksgiving with 30 coming for dinner and a lot of cooking going on. Maybe a trial for another day.
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This is the best. This is how my wife, who is better than a grandmother she is a great grandmother, makes it. It is easy and tastes wonderful. For a deep dish you may want to increase it by 1/3. good luck and remember a Pe Can is what we had under our beds when we were kids.
3/4 cup brown sugarPe
1/2 cup Red Karo
1 teaspoon vanilla
1 cup pecans
1 pinch salt
1/2 stick butter, melted
Mix and bake in uncooked pie crust 325 ° for 35 minutes or until firm.
These are great tips!
Also remember that when done this type of pie filling will still jiggle a bit in the middle (like a cheesecake).
If you try the " bake until a toothpick or skewer comes out clean" test the pecans will most likely be burned to a crisp.
If you have an accurate oven temp (use a few oven thermometers scattered in 2 or 3 zones) and follow your recipe accurately you can pull the pie at the allotted time given in instructions.