Mama's Pecan Pie

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Robert.Fleming
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Mama's Pecan Pie

#1 Post by Robert.Fleming » November 17th, 2010, 10:08 am

I've had several requests for this, from those who no longer have access to the 'other site.'

Mama's Pecan Pie
_______________________________

Mix:
1 cup light brown sugar
1/2 cup white sugar
2 tablespoons flour

Add:
2 beaten eggs
2 tablespoons milk
1/2 cup melted butter
1 teaspoon vanilla extract

Place 1 cup pecan halves in an uncooked pie shell, and pour mixture over it.
Bake about 45 minutes at 350F.
___________________________________

I apologize in advance for putting the corn syrup producers out of business.

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Re: Mama's Pecan Pie

#2 Post by ybarselah » November 17th, 2010, 12:17 pm

Robert.Fleming wrote:
I apologize in advance for putting the corn syrup producers out of business.
thank you! rare to see a recipe for pecan pie w/out corn syrup.

what's the final texture like? i often take a small additional amount of pagans and grind them up fairly fine and mix with the liquid ingredients that results in a slightly firmer texture.
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Re: Mama's Pecan Pie

#3 Post by Robert.Fleming » November 17th, 2010, 12:32 pm

ybarselah wrote:what's the final texture like?
Not gooey like most pecan pies, lighter and more like a custard.
ybarselah wrote:i often take a small additional amount of pagans and grind them up fairly fine and mix with the liquid ingredients that results in a slightly firmer texture.
Well, pagans certainly are plentiful. But isn't grinding them up a messy process?

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Re: Mama's Pecan Pie

#4 Post by Darin Kendrick » November 21st, 2010, 3:11 pm

Mr. Flemming this recipe is a home run.....tell mama thanks
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Re: Mama's Pecan Pie

#5 Post by Milton Hudson » November 21st, 2010, 3:56 pm

Robert.Fleming wrote:
ybarselah wrote:what's the final texture like?
Not gooey like most pecan pies, lighter and more like a custard.
ybarselah wrote:i often take a small additional amount of pagans and grind them up fairly fine and mix with the liquid ingredients that results in a slightly firmer texture.
Well, pagans certainly are plentiful. But isn't grinding them up a messy process?

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Given the southern roots of Pecan pie, wouldn't ground Baptists be a more traditional touch? [snort.gif]

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Re: Mama's Pecan Pie

#6 Post by Michael Bowden » November 21st, 2010, 4:09 pm

Might wanna add some bourbon into this......Thoughts Mr. Fleming?
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Re: Mama's Pecan Pie

#7 Post by Darin Kendrick » November 21st, 2010, 4:52 pm

The recipe on the other board Mr. Flemming called out the bourbon...I have added several splashes each time I make this and it is delicious
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Re: Mama's Pecan Pie

#8 Post by Nancy Dolce » November 21st, 2010, 5:23 pm

Bob, I have your Mama's Corn Pudding and other recipes ready to post with a few clicks thanks to the download of MasterCook v 11 that DH did for me today. Your Mama has brought many smiles to my T'day over the years.
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Re: Mama's Pecan Pie

#9 Post by Robert.Fleming » November 22nd, 2010, 4:45 am

Michael Bowden wrote:Might wanna add some bourbon into this......Thoughts Mr. Fleming?
Neglected to mention it, but I often use bourbon in lieu of vanilla extract.

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Re: Mama's Pecan Pie

#10 Post by Nancy Dolce » November 22nd, 2010, 6:02 pm

Robert.Fleming wrote:
Michael Bowden wrote:Might wanna add some bourbon into this......Thoughts Mr. Fleming?
Neglected to mention it, but I often use bourbon in lieu of vanilla extract.
Now you tell us...after all these years. Will have to add the note to my saved copy!

Newly edited version in latest MasterCook Program:

* Exported from MasterCook *

Mama's Pecan Pie

Recipe By :Bob Fleming's Mama or Grandma
Serving Size : 8 Preparation Time :0:30
Categories : Desserts Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup light brown sugar
1/2 cup sugar -- white granulated
2 Tablespoons flour
2 large egg -- beaten
2 Tablespoons milk
1/2 cup butter -- melted
1 teaspoon vanilla extract -- or Bourbon
1 cup pecan halves
1 pie shell

Preheat oven to 350 degrees F.

Mix light brown sugar, white sugar and flour.

Add beaten eggs, milk, melted butter and vanilla extract (or Bourbon).

Place pecan halves in the uncooked pie shell, and pour mixture over it.

Bake about 45 minutes in the 350F.


Description:
"Bob Fleming's Mama's Pecan Pie - No Corn Syrup"
Start to Finish Time:
"2:00"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 438 Calories; 28g Fat (56.3% calories from fat); 4g Protein; 45g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 290mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 2 Other Carbohydrates.

Suggested Wine: Sweet Dessert Wine

NOTES : Recipe as posted on online discussion boards by Squire Robert Fleming, Georgia:

Mix:
1 cup light brown sugar
1/2 cup white sugar
2 tablespoons flour

Add:
2 beaten eggs
2 tablespoons milk
1/2 cup melted butter
1 teaspoon vanilla extract

Place 1 cup pecan halves in an uncooked pie shell, and pour mixture over it.
Bake about 45 minutes at 350F.
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Re: Mama's Pecan Pie

#11 Post by Robert.Fleming » November 23rd, 2010, 5:31 am

Nancy Dolce wrote:
Robert.Fleming wrote:Neglected to mention it, but I often use bourbon in lieu of vanilla extract.
Now you tell us...after all these years.
Mama wouldn't approve. blush

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Re: Mama's Pecan Pie

#12 Post by Christine Huang » November 23rd, 2010, 9:36 am

Mmmmm... I've made your Mama's recipe many times since you first posted it years ago. flirtysmile

I've experimented with many pie crust recipes and have a couple favorites, but I wanted to ask if Mama has a pie crust recipe to go with it?

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Re: Mama's Pecan Pie

#13 Post by Robert.Fleming » November 23rd, 2010, 10:31 am

Christine Huang wrote:Mmmmm... I've made your Mama's recipe many times since you first posted it years ago. flirtysmile

I've experimented with many pie crust recipes and have a couple favorites, but I wanted to ask if Mama has a pie crust recipe to go with it?
She was a great crust maker. I have neither her recipe nor her skill.

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Re: Mama's Pecan Pie

#14 Post by Brett Johnson » November 24th, 2010, 9:09 am

Strange, my original post has mysteriously disappeared [scratch.gif]

At any rate, thanks for posting the recipe again Bob. It's on our menu!

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Re: Mama's Pecan Pie

#15 Post by Robert.Fleming » November 24th, 2010, 10:10 am

Brett Johnson wrote:Strange, my original post has mysteriously disappeared [scratch.gif]
Different thread, I think. Is this it? http://www.wineberserkers.com/viewtopic ... 08#p456108" onclick="window.open(this.href);return false;

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Re: Mama's Pecan Pie

#16 Post by Brett Johnson » November 24th, 2010, 10:30 am

Robert.Fleming wrote:
Brett Johnson wrote:Strange, my original post has mysteriously disappeared [scratch.gif]
Different thread, I think. Is this it? http://www.wineberserkers.com/viewtopic ... 08#p456108" onclick="window.open(this.href);return false;
Bingo! Phew, I thought I was losing it [snort.gif]

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Re: Mama's Pecan Pie

#17 Post by Nancy Dolce » November 24th, 2010, 3:53 pm

Brett Johnson wrote:
Robert.Fleming wrote:
Brett Johnson wrote:Strange, my original post has mysteriously disappeared [scratch.gif]
Different thread, I think. Is this it? http://www.wineberserkers.com/viewtopic ... 08#p456108" onclick="window.open(this.href);return false;
Bingo! Phew, I thought I was losing it [snort.gif]
Doesn't mean you're not! [tease.gif]
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Re: Mama's Pecan Pie

#18 Post by ybarselah » November 26th, 2010, 10:33 am

made this x2 last night for TG. Mama Fleming hit it outta the park. easy recipe. i did grind up about 1/2 cup of pecans an it tightens up the texture - really nice custard. also toaste the pecans for about 20 minutes which i think improves the flavor of the pie. great recipe.
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Re: Mama's Pecan Pie

#19 Post by todd waldmann » November 26th, 2010, 8:44 pm

Thanks again Bob. My parents aren't usually fans of pcan pie. Mama's recipe has made converts of them.
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Re: Mama's Pecan Pie

#20 Post by J a y C a i n » November 28th, 2010, 4:08 pm

Just so wee're clear, this is "pee-can" pie, right? Not "puh-khan" pie?

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Re: Mama's Pecan Pie

#21 Post by Robert.Fleming » November 28th, 2010, 5:15 pm

One of my uncles always said that a "pee-can" is what you keep under the bed at night.

The rest of the family - including his sister, my Mama - ignored him.

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Re: Mama's Pecan Pie

#22 Post by J a y C a i n » November 29th, 2010, 4:40 am

Robert.Fleming wrote:One of my uncles always said that a "pee-can" is what you keep under the bed at night.

The rest of the family - including his sister, my Mama - ignored him.
I kid you not - that is EXACTLY what my grandfather used to say. But he was from Hell's Kitchen in NYC - a post-war Southern transplant.

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Re: Mama's Pecan Pie

#23 Post by Joe Abruzzo » November 29th, 2010, 8:29 am

Since I normally am in charge of making a Pecan pie for TG, and usually use corn syrup, I had to give this a try this year - definately a home run and will use this recipe in future years!!

Only problem was that I was so full from dinner I only had a small sliver to try and was expecting to take a piece home, but there was nothing left!

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Re: Mama's Pecan Pie

#24 Post by David Wright » October 11th, 2011, 7:37 pm

[bump]

It's that time of year again (getting there). So this is a "standard" 9-inch pie pan? I'm thinking the 10" scalloped tart pan I have in mind will want closer to 1.5 cups of pecans (?). And has anyone tried mixing additional finely ground pecans into the filling...?

Regarding crusts, back in the day I was the crustmaker, wielding a robust Canadian pastry blender with wires stout enough to withstand manhandling without bending; Androck was the brand, if memory serves. But wifey makes the pie crusts these days. She uses the standard Cuisinart recipe and the crusts are reliably flaky and good... I've been replaced by a machine. At any rate, the crust is much better than it has any right to be, considering how easy it is.

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Re: Mama's Pecan Pie

#25 Post by Patrick Friel » October 11th, 2011, 9:06 pm

You have done me a great service, Mr. Wright.

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Re: Mama's Pecan Pie

#26 Post by m@rkj@hnke » October 12th, 2011, 6:00 pm

Made this tonight x 2, and indeed a winner! Great recipes from here 2 nights in a row! Thank you Robert! -mJ
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Re: Mama's Pecan Pie

#27 Post by Nolan E » October 12th, 2011, 7:43 pm

Can't wait to make this pie this year, thanks for sharing!
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Re: Mama's Pecan Pie

#28 Post by Robert.Fleming » October 13th, 2011, 9:15 am

I'm glad Mama's Pecan Pie has been a hit.

Please allow me to also recommend, for your holiday baking, Mama's Apple Sauce Cake

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Re: Mama's Pecan Pie

#29 Post by Robert.Fleming » November 16th, 2011, 2:16 pm

David Wright wrote: So this is a "standard" 9-inch pie pan?
Just saw your question, David. Yes, 9", standard not deep dish.

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Re: Mama's Pecan Pie

#30 Post by David Wright » November 16th, 2011, 3:32 pm

Thanks, Bob. My two sisters are coming down for a long Thanksgiving weekend... we are making Mama's Pecan Pie and a pumpkin cheesecake.

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Re: Mama's Pecan Pie

#31 Post by Nancy Dolce » November 16th, 2011, 6:55 pm

We will be having Mama's Pecan Pie once again this year.
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Re: Mama's Pecan Pie

#32 Post by Nancy Dolce » November 24th, 2011, 11:08 am

Mama's pie is in the oven!
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Re: Mama's Pecan Pie

#33 Post by M Hudson » November 24th, 2011, 11:25 am

Just took ours out
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Re: Mama's Pecan Pie

#34 Post by zachary l a n g » November 24th, 2011, 6:51 pm

Just ate mine! yum!

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Re: Mama's Pecan Pie

#35 Post by todd waldmann » November 24th, 2011, 8:07 pm

None of my in-laws like pecan pie. Why then, did I have to elbow my way in to make sure I got a piece? Hmmmmm.

Thank you counselor Fleming! [worship.gif]
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Re: Mama's Pecan Pie

#36 Post by M Hudson » November 24th, 2011, 8:17 pm

I ate my first piece and when asked how I liked it by my wife, I exclaimed, it's ALMOST better than sex, but damn sure easier to get.

Best pie I ever had...almost a custard quality to it.

I bet I gained 3 lbs tonight.

Thank you sir
Last edited by M Hudson on November 25th, 2011, 9:27 am, edited 1 time in total.
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Re: Mama's Pecan Pie

#37 Post by Robert.Fleming » November 25th, 2011, 7:52 am

I'm happy you enjoyed Mama's Pecan Pie.

At my house this year, we enjoyed Mama's Apple Sauce Cake: http://wineberserkers.com/forum/viewtop ... =6&t=35090

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Re: Mama's Pecan Pie

#38 Post by Patrick Friel » November 25th, 2011, 11:54 am

Mama's pecan pie was a huge hit yesterday. Wonderful recipe.

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Re: Mama's Pecan Pie

#39 Post by Rick Gregory » November 25th, 2011, 11:58 am

A hit here too. Thanks again Robert.
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Re: Mama's Pecan Pie

#40 Post by Brett Johnson » November 28th, 2011, 9:42 am

Mama's Pecan Pie is not as sweet as pies made with corn syrup and I think that is why I liked it so much.

Thanks again for posting the recipe; it was enjoyed by all at our table.

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Re: Mama's Pecan Pie

#41 Post by Robert.Fleming » November 29th, 2011, 6:53 am

Brett Johnson wrote:Mama's Pecan Pie is not as sweet as pies made with corn syrup and I think that is why I liked it so much.
Hence, in post #1: "I apologize in advance for putting the corn syrup producers out of business."

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Re: Mama's Pecan Pie

#42 Post by M Hudson » November 29th, 2011, 10:10 am

I have a question for you robert (or I suppose any experienced cooks).

I had a sugar crust (crust is the best word I can come up with ) form at the surface of the pie when I baked it. I actually flaked off in solid pieces (not huge but as big as a fork in some spots). Why did the sugar solidify to to speak on the top, but the inside was perfect?
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Re: Mama's Pecan Pie

#43 Post by Cole Kendall » November 20th, 2012, 4:09 pm

Thanks in advance; the chief pie maker was looking for something new this year and luckily I remembered this. And I figured the rest of you would benefit from the reminder.

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Re: Mama's Pecan Pie

#44 Post by Nancy Dolce » November 20th, 2012, 5:01 pm

Maybe someone can answer Mark's question from last year. Sugar did not dissolve or oven might run hot?
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Re: Mama's Pecan Pie

#45 Post by M Hudson » November 21st, 2012, 12:57 pm

I find odd things happening baking wise all the time. I thinks the altitude here. About 4700 feet.
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Re: Mama's Pecan Pie

#46 Post by Eric LeVine » November 21st, 2012, 9:28 pm

So I just had my wife make a modified Kosher version of the pie. Since our Turkey based meal is Kosher meat, we cannot use any dairy. So we tried a version of the pie with a shortening crust and then substituted a pareve margarine for butter and a soymilk for milk. I haven't tasted it yet, but the pie is GORGEOUS and has filled the house with an amazing smell. I am really looking forward to it! (And yeah, it would be better to bake the pie the day of, but beggars can't be choosers.)
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Re: Mama's Pecan Pie

#47 Post by Nancy Dolce » November 21st, 2012, 11:26 pm

Sounds good, Eric!

Mark, it is amazing what affect altitude has on baking. I am a true rookie when it comes to that activity.
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Re: Mama's Pecan Pie

#48 Post by T Klonoski » November 22nd, 2012, 6:33 am

ybarselah wrote: also toast the pecans for about 20 minutes which i think improves the flavor of the pie.
Note that the oven needs to be on a very low heat to toast for 20 minutes without burning the pecans.
If you want to speed things along, toast for 10 minutes in the preheated 350 degree oven.
Last edited by T Klonoski on November 27th, 2019, 8:21 am, edited 1 time in total.
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Re: Mama's Pecan Pie

#49 Post by Cole Kendall » November 25th, 2012, 10:04 am

Image

The piemaker's interpretation of Mama's recipe, perhaps (in her view) a trifle over cooked but delicious and much more successful than a previous corn syrup version that never set properly.

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Re: Mama's Pecan Pie

#50 Post by Chris Freemott » November 25th, 2012, 10:26 am

To the Pecans...
Raw?
Roasted?
Roasted and salted?

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