Mama's Pecan Pie

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Cole Kendall
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Re: Mama's Pecan Pie

#51 Post by Cole Kendall » November 25th, 2012, 1:10 pm

Lightly roasted and unsalted in my case.

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Mel Hill
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Re: Mama's Pecan Pie

#52 Post by Mel Hill » November 25th, 2012, 1:28 pm

making this in 5,4,3,2......

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Re: Mama's Pecan Pie

#53 Post by Milton Hudson » November 25th, 2012, 3:43 pm

Made it this afternoon with a couple of minor modifications. Results to follow in a couple of hours. Of course lots of dissension with this not being my mom's pecan pie, which everyone raves over. Even carried one out to LA to the Wine Box where we (Stuart Yaniger and Howard Camhi) polished off the pie with Gewurztraminer.

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Re: Mama's Pecan Pie

#54 Post by Mel Hill » November 25th, 2012, 6:20 pm

My whole family really enjoyed the pie. But, a little goes a long way!

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Re: Mama's Pecan Pie

#55 Post by Milton Hudson » November 26th, 2012, 9:06 am

Mel Hill wrote: But, a little goes a long way!
That's just cause you're a Yankee. Good Southern Baptist can down half a pie at one sitting. Gotta replace that dancing and booze with something.

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Re: Mama's Pecan Pie

#56 Post by Ian Fitzsimmons » November 28th, 2012, 9:56 am

Thanks, Robert. My favorite recipe is in John Thorne's simple cooking: like yours, no corn syrup, but a bit of dark rum and unrefined cane sugar (optional). Irresistible. Will try the apply sauce cake soon, but maybe without raisins.

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Re: Mama's Pecan Pie

#57 Post by Robert.Fleming » November 28th, 2012, 11:52 am

Ian Fitzsimmons wrote: Will try the apple sauce cake soon, but maybe without raisins.
Don't like raisins? Dried cherries are a great substitute.

Mama's Apple Sauce Cake: http://www.wineberserkers.com/forum/vie ... =6&t=35090

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Re: Mama's Pecan Pie

#58 Post by Ian Fitzsimmons » November 28th, 2012, 5:33 pm

It's more my son; but so happens we have some cherries from TG. Thanks.

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Mel Hill
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Re: Mama's Pecan Pie

#59 Post by Mel Hill » December 7th, 2012, 9:57 am

My wife is going to her book club holiday party (I get to go to a wine dinner!)
I made mini Mama's Pecan Pies in muffin tins using the CI vodka pie crust
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Re: Mama's Pecan Pie

#60 Post by todd waldmann » December 7th, 2012, 5:17 pm

Mel,
Cute idea but I've seen this done on Facebook already. neener
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Re: Mama's Pecan Pie

#61 Post by Nancy Dolce » December 7th, 2012, 5:58 pm

Put it on Pinterest!
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Mel Hill
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Re: Mama's Pecan Pie

#62 Post by Mel Hill » December 7th, 2012, 11:43 pm

todd waldmann wrote:Mel,
Cute idea but I've seen this done on Facebook already. neener
I'm a tripple poster! FB WB and LTH ( I did link to the WB tread on the recipe )
& Nancy, I have my limits! Pinterest is for chicks pileon

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Re: Mama's Pecan Pie

#63 Post by Mel Hill » December 14th, 2012, 1:19 pm

OK, third pie in as many weeks.... This one is the pretty one....
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Re: Mama's Pecan Pie

#64 Post by Bob Wood » December 15th, 2012, 7:59 am

I don't know, Mel. There's a cockeyed pecan at 11:30. I think you need to make another one.

And send it to me.
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Mama's Pecan Pie

#65 Post by Mel Hill » October 9th, 2014, 8:13 pm

It's that time of year....

Robert has been pretty quite of late? Got any other family recipes to share?

By Robert, I don't mean Bob Wood (miss him too)
Last edited by Mel Hill on October 10th, 2014, 8:17 am, edited 1 time in total.

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Re: Mama's Pecan Pie

#66 Post by Nancy Dolce » October 10th, 2014, 12:24 am

Bob Wood wrote:I don't know, Mel. There's a cockeyed pecan at 11:30. I think you need to make another one.

And send it to me.
Miss you, Bobby.
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Re: Mama's Pecan Pie

#67 Post by P. Willenberg » October 10th, 2014, 1:03 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.
I like Smith + Cross Jamaican Pot Still Rum here. The funk plays well.
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Mama's Pecan Pie

#68 Post by Brett Johnson » October 20th, 2014, 10:02 am

I've made one tweak to this great recipe, browning the butter.

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Mama's Pecan Pie

#69 Post by Chris Kurzner » October 21st, 2014, 8:42 pm

How did I miss this thread for all these years?!?

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Mama's Pecan Pie

#70 Post by Nancy Dolce » October 21st, 2014, 9:25 pm

Chris Kurzner wrote:How did I miss this thread for all these years?!?
It probably goes back to the Squires / eBob board. There are other Mama recipes, too. Hope you get to bake one.
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#71 Post by Robert.Fleming » October 23rd, 2014, 6:40 am

Mel Hill wrote: Got any other family recipes to share?
MAMA'S CORN PUDDING (with my minor variations and commentary)
______________________________________________________________

1 egg, well beaten
1 cup whole milk (Mama's way) or half and half (my way)
3 Tbsp. flour
Salt and black (Mama's way) or white (my way) pepper, to taste
1-1/2 tsp. sugar (if using field corn, as we did, or grocery store "fresh" corn; not necessary with fresh* sweet corn)
1 Tbsp. melted butter
2 cups "cream style corn" [see Note, below]

Combine all ingredients in reverse order (why she didn't just reverse the ingredient list I'll never know, but I honor the tradition).
Pour into buttered casserole just large enough to hold it -- my square 1-1/2 quart Pyrex works just fine.
Bake uncovered at 325F until pudding is "set" (jiggle the dish to find out) and edges begin to brown. Serve hot.


NOTE: The "cream style corn" called for here is not canned cream style vs.
whole kernel. Here it means fresh corn sliced from the cob so that about
2/3 of each kernel is cut off and 1/3 stays on. You then scrape the cob with the back edge of your knife, "milking" what remains.

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#72 Post by Paul Bacino » October 23rd, 2014, 7:48 am

Sounds good .. Robert!!

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Mama's Pecan Pie

#73 Post by Jay Miller » October 23rd, 2014, 8:58 am

Robert.Fleming wrote:
NOTE: The "cream style corn" called for here is not canned cream style vs.
whole kernel. Here it means fresh corn sliced from the cob so that about
2/3 of each kernel is cut off and 1/3 stays on. You then scrape the cob with the back edge of your knife, "milking" what remains.
Sounds delicious. Is corn on the cob cooked first or is it raw when you do the cutting and scraping?
Ripe fruit isn't necessarily a flaw.

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#74 Post by Robert.Fleming » October 23rd, 2014, 11:12 am

Jay Miller wrote:
Robert.Fleming wrote:
NOTE: The "cream style corn" called for here is not canned cream style vs.
whole kernel. Here it means fresh corn sliced from the cob so that about
2/3 of each kernel is cut off and 1/3 stays on. You then scrape the cob with the back edge of your knife, "milking" what remains.
Sounds delicious. Is corn on the cob cooked first or is it raw when you do the cutting and scraping?
Raw.

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#75 Post by Poppy Davis » November 25th, 2014, 12:48 pm

Just bumping this up for anyone looking for a recipe in the next couple of days! :)
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#76 Post by Joe Abruzzo » November 26th, 2014, 6:47 am

Thanks Poppy! Was just about to search for this and figured someone may bump it up in time for Thanksgiving!

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Mel Hill
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#77 Post by Mel Hill » November 26th, 2014, 8:50 am

Just made the CI vodka crust (next time whiskey!) will make the pie or pies tonight or tomorrow
I'll assume that this pie freezes well?

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#78 Post by Chris Kurzner » November 26th, 2014, 1:27 pm

Mel, I've been really wanting to try this but I've never made a pie crust. We're not big dessert folk and I don't want to risk a catastrophe for Thanksgiving.

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#79 Post by Nancy Dolce » November 26th, 2014, 1:50 pm

Chris Kurzner wrote:Mel, I've been really wanting to try this but I've never made a pie crust. We're not big dessert folk and I don't want to risk a catastrophe for Thanksgiving.
Chris, buy a pie crust.
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#80 Post by Robert.Fleming » November 26th, 2014, 2:07 pm

Nancy Dolce wrote:Chris, buy a pie crust.
Yep. That's what I do.

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Mel Hill
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#81 Post by Mel Hill » November 26th, 2014, 2:14 pm

I use the CI vodka crust. As crusts go, it is pretty easy and you roll it out between cello wrap
The vodka provides the added moisture to make the rolling easy and then evaporates away leaving a flaky crust. But I've got no issues with pre-made crusts, used some last night for chicken pot pie.
I just happend to have the time this am to make the crust.

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#82 Post by Mel Hill » November 26th, 2014, 2:22 pm

today's pie
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I just like to get fussy with the pecans

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#83 Post by Jay Miller » November 26th, 2014, 6:20 pm

Robert.Fleming wrote:
Mel Hill wrote: Got any other family recipes to share?
MAMA'S CORN PUDDING (with my minor variations and commentary)
______________________________________________________________

1 egg, well beaten
1 cup whole milk (Mama's way) or half and half (my way)
3 Tbsp. flour
Salt and black (Mama's way) or white (my way) pepper, to taste
1-1/2 tsp. sugar (if using field corn, as we did, or grocery store "fresh" corn; not necessary with fresh* sweet corn)
1 Tbsp. melted butter
2 cups "cream style corn" [see Note, below]

Combine all ingredients in reverse order (why she didn't just reverse the ingredient list I'll never know, but I honor the tradition).
Pour into buttered casserole just large enough to hold it -- my square 1-1/2 quart Pyrex works just fine.
Bake uncovered at 325F until pudding is "set" (jiggle the dish to find out) and edges begin to brown. Serve hot.


NOTE: The "cream style corn" called for here is not canned cream style vs.
whole kernel. Here it means fresh corn sliced from the cob so that about
2/3 of each kernel is cut off and 1/3 stays on. You then scrape the cob with the back edge of your knife, "milking" what remains.
This was delicious, thank you so much for the recipe! I'm really looking forward to making it again when fresh corn is back in season. I noticed packages of frozen corn on the cob when I was in BJs and decided to try out the recipe using those. While I'm sure it will be even better with the real thing, this was good enough that I'll buy them again for use in the off season.
Ripe fruit isn't necessarily a flaw.

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#84 Post by Chris Kurzner » November 27th, 2014, 5:25 am

OK I bought one of those pre-rolled crusts you put in your own pie dish. Going to give this a shot if I can find space in the oven this morning.

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#85 Post by dteng » January 2nd, 2015, 10:06 am

Total yums!
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Dan

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#86 Post by Chris Kurzner » January 13th, 2015, 3:19 pm

Well I made the pie over Christmas. Thought it tasted really good, but the filling pretty much ran out when I cut a slice. Any thoughts on where I went wrong?

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#87 Post by Eric LeVine » January 13th, 2015, 9:46 pm

Was it undercooked? It sounds like the eggs didn't bind.
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#88 Post by Chris Kurzner » February 4th, 2015, 6:27 am

Not sure. I guess I will give it another go someday. It looked cooked; was in the oven for the outer end of the window.

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#89 Post by Mel Hill » February 6th, 2015, 6:05 am

Next time give the pie the jiggle test near the end of baking. If the center juggles a bit, cook the pie longer until there is very little jiggle

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#90 Post by Nancy Dolce » February 6th, 2015, 8:07 am

Check the temperature of your oven with an oven thermometer.
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#91 Post by Mel Hill » December 20th, 2015, 10:17 am

Made Mama's pecan pie this week but used buttermilk instead of milk and it was a worthy substitution.

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#92 Post by Robert.Fleming » January 8th, 2016, 3:48 am

Mel Hill wrote:Made Mama's pecan pie this week but used buttermilk instead of milk and it was a worthy substitution.
Sounds good. I'll give it a spin next time out. Thanks.

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#93 Post by Mel Hill » November 17th, 2016, 5:20 am

Seasonal bump! Made my crust dough yesterday and will be making the pie today (a week early)

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#94 Post by Robert.Fleming » November 21st, 2016, 7:00 am

I just finished four of these for a two-day charity (Toys for Tots) bake sale.
If they all sell today, I'll bake four more for tomorrow.
Bourbon instead of vanilla this time around.

Holiday baking starts Wednesday with Nellie's Apple Sauce Cake (better described as an apple-nut-raisin spice cake--though I may sub dried cranberries for the raisins) and Corn Pudding:

Cake: http://www.wineberserkers.com/forum/vie ... 0&p=461776

Pudding: http://www.wineberserkers.com/forum/vie ... 86#p456086

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#95 Post by Cole Kendall » November 25th, 2016, 10:45 am

Just a quite note to thank Robert for the recipe which was made by she who bakes and was hugely successful again this year.

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#96 Post by Poppy Davis » November 25th, 2016, 10:52 am

Made this again yesterday and it was fabulous as always! Thank you, Robert! This year and did 1 1/2 times on the recipe and it worked better for my deep pie pan. I also add mini chocolate chips, as requested by my hubby. I'm thankful for not having to make an extra grocery store trip to buy corn syrup, as Whole Foods doesn't sell it!
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#97 Post by Tom.Cole » November 2nd, 2017, 10:19 am

Bob, a few questions.

Salted or unsalted butter?
Medium or large eggs?
Middle rack of oven?

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#98 Post by Jay Miller » November 2nd, 2017, 10:32 am

Tom.Cole wrote:Bob, a few questions.

Salted or unsalted butter?
Medium or large eggs?
Middle rack of oven?
While Bob is the right person to answer I'll point out that by default recipes refer to unsalted butter and large eggs.
Ripe fruit isn't necessarily a flaw.

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#99 Post by Tom.Cole » November 2nd, 2017, 10:42 am

Jay Miller wrote:
Tom.Cole wrote:Bob, a few questions.

Salted or unsalted butter?
Medium or large eggs?
Middle rack of oven?
While Bob is the right person to answer I'll point out that by default recipes refer to unsalted butter and large eggs.
Thought so, but wanted to make certain. Thought it might call for salted butter as there is no other salt in the recipe.

Some might find this pecan praline recipe interesting in light of Bob's mother's pecan pie recipe - https://iheartrecipes.com/best-louisian ... cipe-easy/. Same ingredients except for the eggs, just different proportions.

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#100 Post by Robert.Fleming » November 13th, 2017, 4:23 am

Tom -
  • Unsalted (the only kind I ever have on hand), though it likely doesn't matter.
  • Whatever I have on hand, which is either large or extra large.
  • Yes, middle rack.
You didn't ask, but you can always substitute bourbon or rye, añejo rum, madeira, sherry, or the like for the vanilla extract.

Enjoy!

Bob

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