Comments on: Classic Southern Pecan Pie

By: PATRICIA

PATRICIA — Sat, 20 Aug 2022 13:24:52 +0000

JUST LISTENED TO YOUR COMMENTARY ON ‘PECAN PIE” , NOT PEE -CAN PIE. BEING FROM DEEP SOUTH, LOUISIANA I AGREE!!!!!

By: Mary

Mary — Sat, 13 Nov 2021 18:41:55 +0000

It was wonderful to see someone from Geneva, Alabama. That is where my mother’s family is from and where they were born and raised. I had cousins that grew up in Geneva and we would spend time with them. It was such a fun place to visit and so close to Panama City. Such fun memories that we share together. I am going to make your aunt’s pecan pie because it looks delicious.

By: Jackie Garvin

Jackie Garvin — Sat, 12 Sep 2020 18:32:18 +0000

In reply to Patricia Mason. Dark karo has a more robust flavor than light which essentially adds sweetness but no flavor. I think it would work just fine.

By: Patricia Mason

Patricia Mason — Sat, 12 Sep 2020 17:25:23 +0000

In reply to Danny Taylor. Wonder if it matters if the Karo is light or dark. Want to try this now!

By: Jackie Garvin

Jackie Garvin — Fri, 31 Jul 2020 17:31:43 +0000

In reply to Wendy Hampton. Thanks for your reply and sharing your sweet memory.

By: Wendy Hampton

Wendy Hampton — Mon, 20 Jul 2020 13:50:49 +0000

My Mother in Law, Oleta Headd Hampton gave me my first taste of Pecan Pie. I adored it from the start and could not believe I had missed this amazing treat. She also told me that she would put a splash of RUM in the pie but I wasn’t to tell the “church ladies”. I LOVE that. She is no longer with us but we have so mny memories of her wonderful recipes! Thanks for the memories.

By: Debbi Caudill

Debbi Caudill — Mon, 30 Sep 2019 01:20:57 +0000

In reply to Kathy Dubree. The dark gives you a much richer taste. So does brown sugar. I use both... why not go all the way? And 3 eggs . Try it. Its scrumptious. Debbi from Ky.

By: Jackie Garvin

Jackie Garvin — Wed, 21 Nov 2018 00:29:19 +0000

In reply to Elaine Bowyer.

https://syrupandbiscuits.com/butter-pie-crust/

By: Elaine Bowyer

Elaine Bowyer — Wed, 03 Oct 2018 14:13:45 +0000

Where have you posted your Aunt Bea’s pie crust? I can’t find it anywhere

By: Jackie Garvin

Jackie Garvin — Sat, 09 Dec 2017 16:46:30 +0000

In reply to Mari Brown. Mari, I haven’t but only because this is a cherished family recipe. However, either or both would be acceptable substitutions. Some people use cane syrup instead of corn syrup. Cane syrup is a bold flavor completely different from corn syrup. If you want to experiment and aren’t sure how bold the new flavor combinations will be, start with one substitution. Let me know what you think. I’d love to hear from you.

By: Mari Brown

Mari Brown — Sat, 09 Dec 2017 15:55:12 +0000

Have you played around with white sugar vs. brown? And light or dark syrup?

By: Jackie Garvin

Jackie Garvin — Tue, 05 Dec 2017 13:18:02 +0000

In reply to Cari. Cari, Yes, use unsalted butter. I corrected the typo on the cooking temp. It's 325 degrees. Thank you for bringing that to my attemtion. I hope you enjoy the recipe.

By: Cari

Cari — Tue, 05 Dec 2017 12:58:42 +0000

Hi, would you use unsalted sticks of butter? Or do you have a preference. Also, there is a temp of 300, and 325. What is the actual cooking temp please.

By: Jackie Garvin

Jackie Garvin — Sun, 19 Nov 2017 09:12:53 +0000

In reply to Karly. Thank you, Karly. It is a great pie.

By: Karly

Karly — Sat, 18 Nov 2017 07:11:56 +0000

Nothing beats the classics! This looks like perfection- one of those pie recipes that NEVER gets old.

By: Jackie Garvin

Jackie Garvin — Thu, 16 Nov 2017 15:41:56 +0000

In reply to Kathy Dubree. Kathy, I don’t think it matters. I use white just because I always have. Use either one. Happy Thanksgiving!

By: Kathy Dubree

Kathy Dubree — Thu, 16 Nov 2017 15:33:16 +0000

While Kari syrup or dark? My grandmother used the recipe on the syrup.bottle and I thought it was dark. Or does it matter.

By: Jackie Garvin

Jackie Garvin — Mon, 17 Oct 2016 22:21:08 +0000

In reply to Rebecca Wind.

Rebecca,

I haven’t used cane syrup in a pecan pie but I know lots of folks do. We love cane syrup so I’m sure we’d love it in pecan pies. Have you tried a Cane Syrup Cake? Here’s my recipe: https://syrupandbiscuits.com/knew-coming-bake-cake-recipe-cane-syrup-cake/

By: Rebecca Wind

Rebecca Wind — Mon, 17 Oct 2016 15:58:09 +0000

Have your ever tried it with cane syrup. That’s all I eat and if you don’t have any nuts, make a syrup pie.

By: Jackie Garvin

Jackie Garvin — Mon, 24 Nov 2014 01:39:58 +0000

In reply to Dolly V..

Dolly,

That’s the temp Aunt Bea used for her pie. I haven’t seen another recipe that uses a temp that low.