100 year old pecan pie recipe

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The History of Pecan Pie

With Thanksgiving on the horizon my mind turns to pecan pie. ,Pecan. Pee-can? Peh-can? Pecken?!,Nobody says pecken. ,No matter how you pronounceit I love the stuff. ,But before we had this modern gooey, corn sirupey concoction whatdid it taste like? ,Well today I'm going to find out by making a syrup-less, hundred yearold recipe for Texas pecan pie. ,So thank you to Bright Cellars for sponsoring this video as we make the original pecan pie, ,this time on Tasting History.,So the first mention of pecan pie that I could find came from Harper's Bazar in 1886.,"Pecan pie is not only delicious, but is capboel of being made a real state pie, ,as an enthusiastic admirer said.",Not entirely sure what a state pie is unless they man like a 'state pie',cus pecan pie is the state pie of Texas but that didn't happen until 2013, ,so I'm not sure but,after this description they do go on to give a vague recipe of ,how to make pecan pie, pretty much useless though. ,The first useful recipes though start cropping up just a few years after this, and there are a lot of them. ,And they're pretty much all the same but this one from 1914 is in my opinion the best written one. ,"Texas Pecan Pie. Cook together one cup of sweet milk, one cupful of sugar, three well beaten eggs, ,one tablespoon of flour, and one half cupful of finely chopped pecan meats. ,Line a pie tin with rich crust, fill with the mixture and bake until done.,Whip the whites of two eggs with two tablespoonfuls of sugar until stiff, ,spread over the top of the the pie and brown slightly in the oven, ,sprinkling a few chopped nuts over the top.",Wonderfully simple, almost as easy as ordering wine from today's sponsor Bright Cellars. ,Now it was once said by a great person "One should not buy wine on label alone.",Pretty sure nobody actually said that but that doesn't mean it's not true. ,And when you go to the store that's really usually all you have to go on. ,Which is why I love Bright Cellars. ,After a year of using them, they have my taste preferences down. ,But even from the start I took their simple 7 question quiz and they paired me wines they thought I'd like. ,And they were pretty spot on. ,Every month I get a box sent directly to my door filled with familiar favorites like ,Folk & Fable cabernet sauvignon,as well as new wines like Voyage Dans Le Vent. ,It's a Bordeaux blend from the southwest of France. ,Oh it' so smooth. ,Super juice. Like dark juicy.,Black berry, dark plums. ,This would go really, really well with-,go really, really well with like a steak. ,I don't have a steak, I have pecan pie but,it's gonna go really, really well with that too.,And for the month of November to support Tasting History, Bright Cellars is giving viewers 70% off their 1st order ,plus a bonus cork screw. ,Just follow the link in the description to take the quiz so you can start discovering wines that you will love.,And until then... I guess it's just me drinking alone. ,So for this recipe what you'll need is: ,1 cup or 235ml of whole milk, ,1 cup or 220 grams of brown sugar, ,3 eggs, 1 tablespoon of flour, ,a 1/2 cup or 65 grams of finely chopped pecans, ,a pinch of salt, ,plus some additional chopped nuts for the top, or,as some other contemporary recipes call for ,a layer of nuts on top of the filling, which is what I'm actually gonna do because ,it's just more nutty. ,Also you'll need a tin lined with your favorite pie crust. ,Now I found that the quantity of filling that this recipe makes is really not enough ,for like a modern deep pie dish. ,So I'm using a tart dish,,which is much shallower and it worked really, really well but if you want to make ,more of a traditional pie then I would double everything. ,Either way you should blind bake the crust by lining the crust with foil and then adding baking beans, ,and putting it in the oven at 425 degrees Fahrenheit or 220 Celcius for about 12 minutes. ,Then remove the foil and the beans, and return it to the oven for 5-7 minutes,or until the bottoms starts to brown.,Then take it out of the oven and let it cool, and turn the oven down to 350 degrees Fahrenheit or 175 Celcius,,while you go ahead and make your filling. ,For that first thing to do is whisk your eggs,,then in a medium sauce pan add the milk, sugar, eggs,,flour, pecans, and the salt, ,and whisk everything to combine. ,Then set it over low heat and gently stir while it warms and begins to thicken.,And you want to make sure that it is over low heat. You want it to happen fairly slowly because it's the eggs ,that are thickening into a custard. ,If it happens too fast then they just scramble and that's going to make for a really gross filling. ,But after about 7 or 8 minutes, or until its thickened just a bit, go ahead and pour it into the pie shell. ,Now here's where several recipes call for you to add an extra layer of pecans on top, ,so that is what I am going to do because I think it's pretty. ,Then take the pie and pop it into the oven for 30-35 minutes or unti

Old-School PECAN PIE - So GOOD!

Old-School PECAN PIE - So GOOD!

today on Divas Can Cook we are toasting,up some pecans making this rich and,sweet filling and ooh honey hush it is,old school pecan pie time y'all ready,let's go,okay so the first thing we're gonna do,is spread our pecans or pecans however,you want to say it I say pecans spread,them out we're going to bake them for,about five to seven minutes just enough,to get them nice and crispy and they're,going to get even more crunchy as they,sit so go ahead and just let them cool,off until we are ready to use them okay,so we're gonna move along and make our,filling so so easy pecan pie so doggone,easy we're gonna use some dark brown,sugar add that into a large bowl add in,a little bit of granulated sugar and,next we're going to add in some flour,the flour is optional but I always add,it because it really helps with the,texture I love adding flour a little bit,of salt and a generous pinch of cinnamon,we're gonna whisk this all around just,to get everything combined break up,those chunks of brown sugar okay that,looks perfect all right so once you have,it all whisked and we're going to add,some corn syrup you can use dark corn,syrup if you want to but I like to use,this light corn syrup when I'm using,dark brown sugar okay so add that corn,syrup in there make sure you get it all,in there too we're gonna mix this all,around then we're gonna add a little a,bit of melted butter that's going to,make it really easy to get everything,all mixed up so go ahead and it's like a,little arm workout so we're almost kind,of burning getting all this stuff mixed,up but yeah once you get it all combined,we're going to add in a little bit of,vanilla extract if you want to add in a,little bit of rum extract or coconut,extract oh my gosh you guys that is so,good in pecan pie but yeah I want to,keep it simple just vanilla for me look,at that looks like caramel doesn't it,kind of tastes like it too I love this,recipe okay so now we're gonna add our,eggs into a separate Bowl here crack,them always make a mess with eggs I,don't know why cracking eggs and me we,don't get along but yeah once we have,them all cracked in a bowl we're gonna,whisk whisk whisk whisk and we're going,to get them uniform in color just like,this looking good looking good nice and,yellow and bright and then we're going,to add this into our little filling here,dump it right on it's gonna make it nice,and rich and creamy and just gooey and,yes them eggs that's what it said and,once you have it all mixed in the batter,will be nice and smooth and kind of look,like this right here all right so here's,my pie crust my favorite pie crust as,ever I use this pie crust for everything,the recipes on my blog I'm gonna dump,those toasted pecans right into the,bottom of my pie here just like that,okay and then we're gonna pour on that,rich rich filling yes I don't mix it in,my um filling I just put the pecans in,first and then put the filling on top,and then I wait I let all those nuts,float to the top see like that and then,we're gonna pop it into the oven for,about 65 75 minutes it'll be a little,bit jiggly when it comes out make sure,it cools off completely like two or,three hours it needs to cool off and,then after that it is time to have the,experience because eating pecan pie is,it's not experience it really is you got,that buttery biscuity tasting pie crust,that filling is like caramel with a,little hint of butterscotch and those,candied pecans on top y'all it's so bomb,you can add some ice cream if you want,to but it is very very sweet but it's so,good I hope you guys enjoyed this video,don't forget to subscribe and check out,my other videos later

How To Make A Classic Pecan Pie

How To Make A Classic Pecan Pie

hello everybody I'm getting ready to,make my pecan pie some people call them,come some people call them I can but I'm,getting ready to make my pack and pie,right now I'm adding 1 cup of sugar 3,eggs 1 cup of corn syrup,okay gotta get all of that out okay and,two tablespoons of butter and 1 teaspoon,of vanilla extract,okay right there and if you don't need a,mixer for this recipe it is so simple,and easy let me bring it closer,bring it closer,okay,you stir this up mix it up this is a,very simple so simple recipe if you have,never made one y'all try it cause it's,very very simple very very simple recipe,I'm almost finished now I'm gonna make,sure that egg is beaten sometime I beat,my age before then sometimes I just put,it in there put them in there whole but,either way to make sure you beat the egg,make sure is beating in there really,really well and I'm gonna also add a,pinch of salt just a peach show just a,little bit this will teach yourselves,that's it to it,because I don't want it to be too sweet,and you remember the butter have some,salt in it to have a little bit if you,use the unsalted butter it only I mean,and also you add some more salt,I just like to even out the sweetness,where it won't be so so sweet it doesn't,do much damage to it okay and also I'm,going to show you all this these pecans,right here because I I have put these in,the oven and I let them stay in there,maybe mmm three or four minutes this,crisp up the pans let me see if I can,find one that's long enough where you,hear the sound no well anyway now this,crisp is crisp up the pecans kind of let,y'all hit everybody,I can't you think is it in other words,it just gives us a crispy little crispy,taste so I'm adding one and a half cups,of the pans and it may be more cuz I,love those so sometime I add extra like,extra half a cup okay I'm gonna add that,in there,like I say this most of my recipes you,can act at this to your to a deep-dish,crust because but one thing about me I,do not like those deep dish crust but,you can you can do it okay get not my,crust yeah you can use a deep dish on,the regular see like I tell you I'm,always using the regular okay let me put,this over here and I'm gonna pour this,can y'all see I'll pour this over and,make sure I put my pecans in there first,but like I say like if I have some of,this mix your left,what I do is um I saves it and add it to,my next uh the kanpai okay pour this,over see I know imma have some left cuz,I usually do I usually have some left,that feeling because like I said,you can use this for your the reason why,I did it cause some people like,deep-dish pies they're not like me hey,okay I'm getting ready to put this in a,350 degree oven nice again I had just a,little bit more on over,you can see,leaving here about an hour to an hour,and a half it's all depends see the like,for instant my path since they're there,the regular crust they're not gonna take,as long as the deep dish crust would be,you see what I'm saying,it wouldn't staying there at just as,long because this is the thing though,the crust is not thick but the deep dish,you gonna have to let it stay in there a,little while longer,probably bout an hour and a half and,keep only because you don't want it to,be a candidate but kanpai cuz I have,done it before,not all the time but I have done it I,have forgotten about it okay,I'm getting ready to put this pot pie in,the oven,you

Pecan Pie Recipe

Pecan Pie Recipe

if you love pecan pie but haven't found,a recipe to make all of your dreams,about pie come true you're in the right,place my pecan pie recipe has a crisper,than crisp butter crust no soggy bottoms,and it's truly scrumptious hey you're,watching preppy kitchen where i john,canel teach you how to make delicious,homemade dishes to share with your,family and friends this pecan pie recipe,already before you know it so let's get,started first off let's make a pie crust,i'm using my favorite butter crust,recipe into the bowl of my food,processor i'm adding two and a quarter,cups all-purpose flour sprinkle sprinkle,all right pop it on and now we're gonna,pour in a quarter cup or 50 grams of,granulated sugar,and half a teaspoon of salt okay pulse,it up just to combine pulse pulse,dump in one cup or,226 grams of unsalted cold butter plop,that in pulse pulse pulse,and now we're going to drizzle in about,a quarter of a cup of ice water,okay let's check it out i think i can,work it together dump your mixture out,and you're going to say oh my gosh what,is this powdery nonsense we're going to,work this together just a little bit so,first you can just press it down,let's bring it together a little bit,that looks great right now i'm just,going to wrap it in a little bit of,plastic really loosely give it one more,press just to flatten it out,it'll make rolling it so much easier,after you've chilled this is ready to go,into the freezer for like 15 or 20,minutes it'll set up and magical things,will happen when you pop it into the,oven all right into the fridge you go,and now it's time to roll our pie dough,out lightly flour your surface a little,bit more flour on top there we go and,you can also flour,your rolling pin now roll it out,i like to start off on the edge,counter-intuitively because,i find it helps it crack a little bit,less if it's a bit cold still now go,from the center and if it does crack,just pinch it together it's not a big,deal whatsoever flip your pie crust,upside down just make sure that nothing,is sticking and we're rolling it out to,about a quarter of an inch roll it and,transfer it to our dish,push it in,so you're not stretching the dough too,much,now we're going to trim the pie and you,want to leave like a little bit,of excess it depends on the dish you're,using this one has a huge lip but you,might have to leave an inch of excess on,fold this tip under here,after you fold it over we're just going,to pinch,and get that grandma pie look this is a,little bit of a barrier for the foil,and here's the deal,get a couple sheets of foil,and shape them into,a disk,i reuse this foil over and over so i,just keep it in the cabinet,distribute those pie weights around and,we're going to bake this at 4 25 for,about 15 minutes,then you'll see what happens next into,the oven my pie crust is blind baked out,of the oven and as you can see the,center is cooked that is the problem,area it's going to be golden and,delicious,this can be set aside to cool down a bit,and now let's make our really easy and,delicious filling into a small pot i'm,adding four tablespoons of butter,and now for one cup of dark corn syrup,this is our magical ingredient that you,have in basically every pecan pie we're,also going to add a third of a cup of,packed brown sugar and one quarter cup,maple syrup in you go so much flavor and,sweetness in this pie,let's place it over medium heat now,don't forget three quarters of a,teaspoon of salt all right we can start,whisking this up now you're gonna see it,start to bubble and,come alive,it's bubbling up and now we're just,going to set it aside,so it can cool down a bit give it a,second let's crack some eggs i have one,yolk in here and i need three whole eggs,room temperature of course is best we're,gonna add in about two teaspoons of,vanilla stir that in i can add the eggs,in now but don't dump them in you're,going to,go one at a time and whisk whisk whisk,so with squish whisk that's good nothing,scrambling it's just,very warm,at this point you could add in a few,tablespoons of bourbon rum kahlua any,kind of extra special flavor you'd like,today i'm going to leave this just plain,jane,after your eggs have incorporated you,can dump in those pecans,mix them around it feels nice on your,whisk and we can get ready and assemble,this pie so easy so let's pour in our,pie mixture now,it's time to decorate your pie so if you,want just scatter them over i'll be,placing mine in concentric circles,okay my last pecan just went on this has,enough color so i will be tenting it,tinted and it's time to pop this into,the oven 350 for about 40 minutes a big,dollop of whipped cream and i'm in,heaven before i take a bite if you like,this recipe check out my pie playlist,all of my favorite pies and one playlist,for you and now it's time for a big bite,look at that crust,that silky gooey filling the crunchy,pecans and that crisp butter crust with,the whipped cream i'm in heaven i really,hope you get a chance to make this,recipe an

OLD SCHOOL PECAN PIE

OLD SCHOOL PECAN PIE

hello y'all chef Jeffrey back with,another edition of an old-school soul,food YouTube videos today we're gonna,make something so easy so simple so,quick and so awesome and it's awesome,for holidays I'm still trying to do some,holiday videos here so today I will be,making some pecan pie Texas pecan pie,really,Kampai it's a staple in Texas and a,staple in the holidays I've never been,to a Christmas Thanksgiving dinner don't,have a current pie my become pioneers,pecan halves,I'd like to use the head some people,like the pieces if you like two pieces,hey it's good fun I just like to see the,pecan hands I think it looks so like the,pie looks so much better so anyway let's,get started here in recipe that I'm,doing all these ingredients is on the,description and video like all my videos,new recipe is at the end the description,in the video please like please comment,please share my page pretty sure my also,please share my videos with other people,so other people can know so this is very,simple recipe all you do you really need,a mixer for this we're gonna dump,everything in the bowl mix it up putting,the power tan Phi shells and bake it out,so what I'm gonna do,Kampai it's difficult it's really not,it's also easy no mixer included no,mixing me,I baked my parcel a little like I said,if you've seen my other power videos I,don't like a doughy pause so I like to,pour baked pie to make a barrier between,the between the fillings and the rest of,my say some pie say Samba college and,put on top here a little pretty have to,be perfect,they don't have to be all perfect there,some of them coded some of them not,coded and I have all this in the recipe,so you'll see when it's come out how,nice it'll look,I like to leave a head and standing up,the random side up when I do like this,just give it a banner and all these dogs,give it a better presentation after the,pack come on up and you'll see once it's,baked you'll see once it's baked,and my recipe calls for one pile always,do to one pie not gonna last in this in,this house right here okay now what I'm,gonna do on my bake at 350 degrees for,20 minutes after 20 minutes I'm gonna,put fall on top and cooking another,additional 40 minutes so intentions are,all that in the recipe so put it up in,here we're gonna cook it for 20 minutes,like this we're gonna come back in 20,minutes and put fall over the top and,let it cook another 40 minutes and it'll,be ready we'll be right back okay y'all,way back then spend 20 minutes and what,we gonna do like I said gonna take them,all over,let's just eliminate the pop from,getting to we're gonna cook it another,40 minutes and we'll come back and see,how it look all right y'all we back it's,been about 40 minutes here let's see,what we got here oh yeah look how pretty,that's going down watch their cool,that's caught them drop down button man,you know I have one here now get out of,the night I'm gonna show y'all I did,this one the other night I'm gonna cut,one hearing so y'all also these pies our,recipe is wrong with the same is that,pie this one see that see the filling in,there had a pecans sitting on top how,nicely they come out like I said this,recipe is so easy and so simple some,people are intimidated with pecan pies,but they shouldn't be you see how easy I,made that how quick it was mix it up in,the bowl,pull it in the pie shell baking for an,hour while I you got old-school pecan,pie so anyway like this video give me,thumbs up leave a comment and until next,time have a blessed old school soul food,day

100 Yr Old Granny Chocolate Pie Recipe, Best Old Fashioned Southern Cooks

100 Yr Old Granny Chocolate Pie Recipe, Best Old Fashioned Southern Cooks

hey y'all it's chris and tammy with,collard valley cooks and today we're,feeding the printer and i knew one of,the best things i could ever make him is,my granny's chocolate pie now this is,that probably well over a hundred year,old recipe because somebody taught her,how to do it and she passed away when,she was in her 90s and this is the kind,that she made on the stovetop you,remember the kind so you're going to,want to watch this one and,get my tip on how to make it the easiest,way,and make it delicious all right we're,going to make this in the microwave mama,and granny always made it on the stove,top but it works beautifully in the,microwave in a batter bowl we're going,to start with cornstarch sugar and cocoa,so i'm going to measure like they did,and you're going to use cornstarch 3,tablespoons,two,three,that's a lot of corn starch all,so,that's how they measured back in the day,though and then two heaping tablespoons,of cocoa one,two,and then you're going to use a cup of,sugar,and you're going to whisk it together,really good,now if you want a light milk chocolate,pie of course you use a little less,cocoa,but if you really want it to taste like,granny's you'll use a tablespoon just,like i did and not a level tablespoon,okay,now what we're going to do is we're,going to be using some evaporated milk,water eggs and we're going to whisk,those together in this,mix,and make a pudding out of it so now,we're going to,separate our eggs today we're feeding,the preacher so i'm adding an extra egg,so that i can make a five egg meringue,to go on the top,now you don't have to do that of course,you can get by if you're not going to,make a meringue at all you can get by,with three eggs and just put them in,their hole,and if you're going to make a meringue,at least use four egg whites okay but,i'm going to be using five egg whites,today,so you're going to separate your whites,from your yellows and if you want to be,safe you can always use your hand,and that way you don't have to worry,about the shell cutting,the yellow,it's the easiest way to do it,we're also going to,remove these white,so that our pudding it doesn't make a,lumpy pudding,it's not,absolutely required of course but mama,always did it,so i'm going to do it since i'm having a,preacher over,so i'm going to take this out of there,and i usually just use a fork,it's not always the easiest thing,because they're slippery,and those are small enough it don't,matter,don't whisk up in there fine,now on these we're just going to get the,largest ones off,all right now we're going to add one cup,of evaporated milk it is not condensed,sweetened milk it's just evaporated milk,so you're going to put in a cup of that,and a cup of water,now if you want it to taste like my,granny's pie you'll use the evaporated,milk because it does have a certain,flavor just how good you know how good,it is and uh homemade ice cream and,stuff like that so if you,if you don't have evaporated milk you,can also use regular milk and just use,two cups of milk,but we're going to use one cup,evaporated in one cup of water,and i added just a little bit to grow on,because i've got extra eggs in there,today which means it will make a nice,thick pudding,so you're going to whisk this milk in,there,and you're going to add some,the yellows from the eggs,now um,you're going to put in vanilla but you,put vanilla and a little bit of butter,in after it comes out of the microwave,and after it cooks,now this is the same recipe,that you can use in a double boiler,or in a non-stick saucepan on top of the,stove,but i promise if you make this in the,microwave,it will be fast creamy,perfect,no scorching no burning,you'll be in love now mama did use a,microwave,she's the one that taught me this trick,she was a caterer y'all it's wonderful,just give it a try and you'll never go,back,especially on these hot summer days,all right three minutes the first one,then you're gonna take it out and you're,gonna whisk it really good,and you're gonna cook it until it's nice,and thick,so remember everybody's microwave is a,little bit different wattage,so you need to cook your pudding,until it's nice and thick,because it's not going to thicken,in the refrigerator a lot of people make,the mistake and think it's going to be,like instant pudding and they're going,to put it in the refrigerator and get it,out and they're going to be able to,slice into it and they put it in there,too runny and you can't do that when,you're making homemade pudding so you'll,see the consistency of it when i pour it,into the shell,you're going to pre-bake a pie crust and,prick it with a fork,at 375 until it's nice and golden brown,about 12 minutes but like i said,golden brown all right and you're going,to take it out and that's where we're,going to put our pudding and meringue so,it's nice for it to be good and hot,for when the meringue,and the pudding goes on top of it,so make sure that after you take that,crust out you mark your oven temperature,down to 3

Southern style Pecan Pie

Southern style Pecan Pie

Hey MTS crew, what is going on? We're getting ready to make a very,simple Pecan Pie um you know we're coming up to,the holidays and so I wanted to show you a few pies that I,make for my family. We already did the Sweet Potato Pie and,my favorite is the Pecan Pie. We're gonna need,one deep dish pie crust shell uh pecan pieces a whole pecans, k,rose syrup, white & dark brown sugar, vanilla flavor, salt,white granulated sugar. You don't have to really use a,a mixer but I'm going to use my hand mixer,,eggs, and butter. So we're gonna get this pie together and I usually make one pie,at a time. I don't double up on the recipe so I just made one pie at a time,and they usually come out perfect. Let's take it to the oven.,Hey hey MTS crew hey y'all what's going on,y'all. We're getting ready to uh make our Pecan,Pecan. Some people say Pecan some people say Pecon,pie. But um we're gonna make this and this is one of the the pies that you,know that we really like. I have two favorite pies when I do eat,pie. That's a what Cherry Pie and a Pecan Pie. So this,is my favorite pie, and it's a very easy,recipe and you know what I'm gonna challenge I have someone over here. Her,name is Amari and uh uh she made my Sweet Potato Pie,and I was so proud of her, because she's just a little girl and she, made this pie and I'm so proud of her so I'm going to challenge her,to to try this pie you hear me Amari? I'm challenging you to try,now I have to try this pie right here and let me know how it comes out okay,okay y'all let's get with it um you really don't have to use a mixer but I'm,going to use a mixer today to make this pie,you got when we finish with it it's very simple we're going to put it,in the oven for um about an hour but we're going to preheat that we have,the oven already preheated at 350 degrees,and uh we're going to let it stay in there for about an hour.,The first 30 minutes of this pie we're going to take a wrap aluminum foil,around it. So you won't get that real real dark,crust. I like the dark crust but we're going to uh wrap the foil some,fall around it. Then the next 30 minutes of the cooking,we're going to take the aluminum foil off, okay.,Let's pray. Thank you father God, we just thank you and we praise you,,we worship you, we thank you for everything you have done and everything,you're going to do for our MTS crew. God we ask for blessing, peace, love and,joy today God that they would find these things in,their life. God we thank you for your healing, we thank you for your,healing virtue, we thank you for what you have done for us, we thank you for even,providing these items that we can make our um up,pie and come and show our MTS crew you know what,you know we can do and and we appreciate y'all. We,love each and every one of y'all. And uh I want to do a shout,out for Shahida. I do not want to say your name,wrong. Shahida Isoline and I know I'm saying this wrong,,but I will get it right, I promise you. I love her, she's so sweet,and uh you know we're gonna check out her channel. But I'm gonna make sure,at the end of this video I'm gonna make sure I have her name right.,Okay, let's get down here y'all and let's get to it.,Bless your sister Pam.,She said, she said I coughed but thank you yeah here's our bowl.,I have such a problem y'all getting adjusted with this um,stand that we have so y'all charge it to my head not to my heart now.,Okay, I hope y'all can see this. Okay the first item the first thing,we're going to do is put three room temperature eggs,y'all just eat the pie we're going to use one cup of granulated,white sugar.,This is 1 4 cup 1 4 cup of brown sugar I'm gonna make sure y'all,get this in so you can see it.,Okay, we're gonna use one teaspoon of salt.,A teaspoon and a half of pure vanilla flavor,yay for the vanilla. We're gonna use a fourth cup,of um butter. Yeah, I like that real butter,and also I put it on the spoon.,this is a half cup of Koro Syrup, the light kind not the brown kind.,This is thick y'all we got to make sure we get all.,This is some thick syrup, they use this serve to make,candies and stuff like that, and formula, yeah, back in the day, uh you know,before the Similac came out y'all they used to have uh used uh brown I'm,not sure I'm sorry that Karo syrup and put an incarnation,milk to make the simulation not to simulate,the the carnation milk babies were healthy,then too y'all. Okay you're gonna hear a little noise., ,Okay, I saw a few pieces of I thought some brown,sugar. Let's make sure we got it on.,This is how it looks y'all okay do I have a wet cloth okay this is,a cup and a half of pecan pieces. Now, a lot of people use the whole pecans.,I found that I cannot really chew the whole pecans.,So I chose to use the um regular pecans pieces. Now, you can put,this in the oven and toast them just a little bit if you,want to. But I just usually use mine like this.,So we're gonna put that in there okay.,So you're gonna stir this up, stir this up.,Yeah, I smell good already,an old-fas

How to make the best pecan pie (Grandma's recipe!)

How to make the best pecan pie (Grandma's recipe!)

well guys fall is pecan season and today,on shareably delicious i'm honored to,share with you grandma toot's pecan pie,if you enjoy this or any of our videos,please like and subscribe,first preheat your oven to 350 degrees,now the first ingredient is a frozen,regular sized pie crust do not defrost,it ahead of time the next ingredient is,just about one cup of pecans you want,enough to just cover the bottom of your,pie pan,now i like pecans and i thought more was,better but i was wrong if you put too,many you won't have enough room for your,filling and if the pie will overflow,this is just about what you want it to,look like,now slice 1 4 cup of butter over the,pecans,now in a separate bowl you're going to,mix three eggs well beaten,one teaspoon of vanilla,1 tablespoon of corn starch,1 cup of sugar,and 1 4 cup of white corn syrup,whisk those ingredients together until,well combined like this,now pour all this mixture into the pie,crust,do,so,now carefully slide your pie onto a,cookie sheet and you're ready to bake,you'll want to bake your pie until it's,gelled in the middle which for us was,about 45 minutes here's what the,finished pie should look like the top is,completely brown and the middle barely,moves whenever you jiggle it there,shouldn't be any sloshing around like,it's wet in the middle,here it is y'all one of the easiest pies,i've ever made yet the most delicious i,think grandma took would be proud today