Pecan Pie

I went to school in Mississippi at a junion college at Decatur, Mississippi. down the street was a cafe called "Pearl's" I was on the meal plan at the school and every night after dinner, I went to pearl's and had a Coke and pecan pie. I do not know her secret, but I have never had it like that since. I was a combination of the most wonderful taste. I hope the Roadfood readers will give me their idea of a great pecan pie and hopefully one close to Knoxville, TN

Paul E. Smith
Knoxville, TN

Paul,
From experience, I know nothing about good mom & pop eateries in Knoxville save the one you mention over on Broadway... it just plain looks wondersome, and I can't wait to try it.
Nashville, however, is a whole nother matter. Michael raves about the Belle Meade Buffet's pies, but I've never eaten there. I can, however, attest firsthand to the quality of the pecan pie at both The Sylvan Park Restaurant on Murphy Road (between West End and Charlotte Pike) and The Elliston Place Soda Shop over by Vandy.
Bob's Barbecue in Guthrie, Kentucky had the best chess pie I ever tasted. It was on U. S. 41 at the south edge of town... an utterly unprepossessing cinderblock box of a place. I can't help but wonder if it's still there.
Bon Appetit!
Tenneseeing (Up To A Myopic Point!), Ort. Carlton.
P. S. You might also try The Little Dutch on South Cumberland Street in downtown Morristown. I think they do their own baking there. That's only 42 miles or so from you.

Unpreposessing? dad gum good word. Seems like you know the area pretty good. I will do the Morristown thing as we race in Bristol in a few weeks. I will stop there and try your suggestion.

Incidentally, Louis has the best spaghetti sauce I have every had and I have travled 50 states, all of Canada, all of Europe, all of South America and all of central america.

Up here along the Ohio River, this is the season of the DERBY PIE. While there are many variations, and one legal trademark pie, in general it is a pecan or walnut pie with a layer of chocolate fudge on the bottom of the nutty syrup filling or on top over the layer of crusty nuts. I prefer the way they make it at the Moonlite BBQ down in Owensboro A pecan pie, with fudge slathered across the top. Since it is on the buffet with all the salads , BBQ and side dishes, and the other great desserts, you can do a piece, then go back for another if your sugar-meter will permit!

I love Pecan Pie !!! I like it best when it is made with Karo syrup and it is thick and gooey !!! My mother makes a pecan pie that is almost completely pecans. Good taste, but I like the gooey stuff with the pecans on top the best !

Mrs. Smith's pecan pie in the grocery store is a quick and good one if that is all you can get at the time !

I second the nomination of Pie as the number 1 dessert food. Give me a piece of middle grade pie over the best of the cakes in the world any day.
The top three flavors for me would be Pecan, Coconut cream, and Lemon Meringue but fresh berry (in season) could jump in front of all of these under the right circumstances.

Mr. Mayor: Pecan Pie is number one but it really becomes the ultimate when it is hot with some great vanilli ice cream melting over it with your favorite coffee.

My favorite coffee is Mello Joy out of Lafayette, Louisiana. One of the oldest Louisiana brands and currently only sold in Lafayette.
Paul E. Smith
Knoxville, TN

The best pie is Lemon Meringue, followed by Key Lime Pie (the real kind with whipped cream on top NOT Meringue), followed by Chocolate Cream Pie, followed by Banana Cream Pie with pieces of banana in the custard.
For fruit pies, there is nothing better than warm raspberry pie.

Silvr: When I have the time to do the real Key Lime pie, I do it from scratch. Using those tiny Key Limes are a bit of a hassel, but to do the orignal thing, you gotta use the original stuff. I also use the tiny Key Limes in my drinks. Always gets a comment. People think I am using malformed, malnourished lime. I also use a graham cracker crust and real heavy whipped cream for a topping on my pie.

Little do they know, they are getting a treat!!!

Paul E. Smith
Knoxville, TN

The ultimate pecan pie is Hot, topped with your favorite vanilla ice cream along with a cup of your favorite coffee. My favorite is Mello Joy out of Lafayette, Louisiana

Well-- Most of my friends seem to love the Pumpkin Pecan on the holidays. This is a fresh (not canned) Pumpkin custard topped with a traditional brown sugar pecan topping. Always have to make appx 8 pies 'cause everyone wants one for home.

I have had the pumpkin pecan pie and it is very tasty. I like the plain better ! I have also had a chocolate pecan pie ! That was excellent, but very rich.

Pecan pie is my number one pie, I also like chocolate creme, cherry and apple. I like pumpkin and mince-meat, but only at thanksgiving ! I do not like meringue on any pie and I don't care for the citrus pies (eg lemon meringue and key-lime). I guess my taste buds just don't like those flavors.

I will put ice cream on cherry and apple pie, but that is it for me ! I really don't care for ice cream on pecan pie. I just like a rich, gooey and warm pecan pie !! The best !!!

[url='http://www.roadfood.com/Reviews/Overview.aspx?RefID=1414']Diana's[/url] in Charleston has my favorite pecan pie:



And if you drive to Nashville for fried chicken, I do believe [url='http://www.roadfood.com/Reviews/Overview.aspx?RefID=472']Sylvan Park[/url] has some spectacularly good pecan pie. If not, their other pies are worth the drive from Knoxville!

Michael, picture looks sorta pretty but a little well done around the edges. Anyway, I like Nashville and some of the Roadfood.com sites around there. I started a business there in 1976 and I believe due to the diversity of artist in the city, they brought diversity in food. Our company had about 50 employees there and at least half of them had another job working in the music industry, which did not pay them much money and even more worked with us, music industry and at restaurants. Had to make a living.

Paul E. Smith
Knoxville, TN

HOUSE OF PIES in LA, has a pie which is a layer of pecan pie topped with a layer of cheesecake. Out of this world!

SUNDANCER: If you aren't averse to fiddling with your recipes, I've found slipping a little cream cheese in my key lime pie puts it over the top.

quote:

Originally posted by EliseT

HOUSE OF PIES in LA, has a pie which is a layer of pecan pie topped with a layer of cheesecake. Out of this world!

SUNDANCER: If you aren't averse to fiddling with your recipes, I've found slipping a little cream cheese in my key lime pie puts it over the top.

Elise, something else in my Key Lime pie is real Key Limes. They are much smaller than the limes I ordinarily buy and they have a slightly different taste. I will use the cream cheese on the next one I do.

Paul E. Smith
Knoxville, TN

What about how much pecan to put in the pie? I am partial to a pie that is chock-full of pecans. A nine-inch pie can take up to two-and-a-half cups of coarsely chopped pecans. I know the traditional pecan pie in the South has just a thin layer of pecans over a gooey clear filling, but this never seemed satisfying to me.

I also like my pecans to be chopped, not in halves.

quote:

Originally posted by Browniebaker

What about how much pecan to put in the pie? I am partial to a pie that is chock-full of pecans. A nine-inch pie can take up to two-and-a-half cups of coarsely chopped pecans. I know the traditional pecan pie in the South has just a thin layer of pecans over a gooey clear filling, but this never seemed satisfying to me.

I also like my pecans to be chopped, not in halves.

You know,, that is the cool thing about making your own stuff as you can add what you want. I also like a lot of pecans. I like the halved and I add them till it looks OK to me and then I bake it.

Paul E. Smith
Knoxville, TN

My favorite version of Pecan pie is a sweet potato pecan pie. You get the crunchy sweetness of pecan pie with the filling goodness of a sweet potato pie.

I like making my pecan pies with dark karo.. my best one includes both chocolate and butterscotch chips along with the pecans.. it won a prize at the fair. I've always thought Marie Callendar's does a darn good straight pecan pie.

Elise, something else in my Key Lime pie is real Key Limes. They are much smaller than the limes I ordinarily buy and they have a slightly different taste. I will use the cream cheese on the next one I do



I just saw real key limes fresh at the market for the 1st time ever here in LA. I can't wait to try them! Do you add zest as well as juice when you use them fresh?

I constantly see pecan pies with chocolate, caramel and other goodies. My personal preference is just pecan pie. I want it with a syrup base and a crust that has been baked brown and allowed to soak with the syrup. With pecan halves on top baked brown and toasty. In addition, I like them thin. Maybe less than 1/2 inch where they become something like a neat cookie.

Pecan pie is my favorite dessert.

To hop it up, I add Mayfield's ice cream and a cup of Mello Joy coffee from Lafayette, LA.

Paul E. Smith
Knoxville, TN

The most wonderful Southern Pecan Pie I have ever had,
is from the "Bob Cotten Gourmet Pie Company" located in
the quaint little village of Stowe Pennsylvania.

This is an award winning pie, not sold in stores.

Give Bob or Ed a call at the factory in Stowe PA.

Tell them their old friend Tom Barrett says hello.

Southern Pecan Pie in Stowe, PA

Paul E. Smith
Knoxville, TN

Dearfolk,
All this talk about Pecan Pie (caps mine) has got me to thinking. Years ago, there used to be an eatery in Atlanta... 1480 Peachtree St., N/W, I think it was... named Mammy's Shanty. They constantly advertised that they had the "World's Best Pecan Pie." I tasted it once (I was about 14 at the time and only a budding gourmet) and was reasonably impressed, but my mom sniffed and boasted that she could make better, if she really sat down and tried. It's just as well that she didn't attempt it, frankly, because I'm not much of a dessert eater anyway, and neither was my dad.
If some of you surf around a bit, you might uncover Mammy's Shanty's recipe online. It might even be on something like the Brown High School webpage. Happy hunting, and - if you run across it - let me know what y'all think.
Unnuttily, Ort. Carlton in Athens, Georgia.
P. S. I wonder what a good dose of blackstrap molasses would do to Pecan Pie? I know Mammy's Shanty used regular old molasses and not dark Karo syrup.

quote:

Originally posted by Sundancer7

The ultimate pecan pie is Hot, topped with your favorite vanilla ice cream along with a cup of your favorite coffee. My favorite is Mello Joy out of Lafayette, Louisiana

quote:

Originally posted by Sundancer7

The ultimate pecan pie is Hot, topped with your favorite vanilla ice cream along with a cup of your favorite coffee. My favorite is Mello Joy out of Lafayette, Louisiana

Can you tell me where I can find "Mello Joy" in Lafayette, Louisiana? Is it a bakery or restaurant? I am doing research on "great pies in Louisiana". Thanks very much! Cheryl

I noticed The Mayor's 4/16 reference above to Derby Pie. I 've had it in a number of restaurants, including The Moonlighter, and have enjoyed all of them despite the fact pecan isn't my favorite pie. I do like the Derby types better than regular pecan, and recently at a potluck had the most tasty pecan pie believe I've I've ever eaten. It seemed to be more or less a regular pecan pie but with chocolate chips in it and with the chips not being melted and running together but remaining as individual, not fully melted chips. Sorry I was unable to learn who made that pie and to get the recipe for it. Another somewhat unusual, to me at least, pecan pie is the lemon-pecan served at Jones Cafe in Pine Bluff, AR. The lemon-pecan seems to be just a regular pecan pie but with enough lemon juice or lemon flavoring of some sort to give the sweet, gooey filling a distinctive lemon taste. It really doesn't sound very good but is quite delicious, quite refreshing. Anyone traveling through Pine Bluff should try Ma Jones' for her plate lunches, her hot apple relish (great on meats, peas, greens, etc.), and most of all, her pies. Although Ma passed away recently at the age of 100+, she was still coming to the restaurant on into her 90's to make the pies herself. Her heirs are carrying on the business in admirable fashion in all regards, including the great pies. Guess overall lemon and chocolate are my favorite pies, but at Ma Jones, believe the coconut custard is my favorite. Seems so often you are lucky enough to get it there just out of the oven, still warm. Its to die for!

"Mello Joy" is a old brand coffee of Louisiana. I believe it is the oldest coffee in Louisiana. It is only available in Lafayette or on their web site. Super delicious.

I buy several dozen packs every time I am in Lafayette.

Paul E. Smith

Knoxville, TN

quote:

Originally posted by cheryldale

quote:

Originally posted by Sundancer7

The ultimate pecan pie is Hot, topped with your favorite vanilla ice cream along with a cup of your favorite coffee. My favorite is Mello Joy out of Lafayette, Louisiana

Mello Joy does have a coffee shop downtown Lafayette. You can also get the coffe at the supermarkets in Lafayette.

Paul E. Smith
Knoxville, TN

My favorite pecan pie is a sweet potato pecan pie that I make every year for Thanksgiving and Christmas. It is a recipe I got out of one Paul Prudhomes first books. It is supposed to be served with a chantilly whipped cream.

John

quote:

Originally posted by Ort. Carlton.

Dearfolk,
All this talk about Pecan Pie (caps mine) has got me to thinking. Years ago, there used to be an eatery in Atlanta... 1480 Peachtree St., N/W, I think it was... named Mammy's Shanty. They constantly advertised that they had the "World's Best Pecan Pie." I tasted it once (I was about 14 at the time and only a budding gourmet) and was reasonably impressed, but my mom sniffed and boasted that she could make better, if she really sat down and tried. It's just as well that she didn't attempt it, frankly, because I'm not much of a dessert eater anyway, and neither was my dad.
If some of you surf around a bit, you might uncover Mammy's Shanty's recipe online. It might even be on something like the Brown High School webpage. Happy hunting, and - if you run across it - let me know what y'all think.
Unnuttily, Ort. Carlton in Athens, Georgia.
P. S. I wonder what a good dose of blackstrap molasses would do to Pecan Pie? I know Mammy's Shanty used regular old molasses and not dark Karo syrup.

Blackstrap Mollasses is a art to do correctly. I have watched the Amish do it and they rake the green crap off of the top constantly. They claim it removes the bitterness of the product. I agree. I usually do not care for molasses, but the ones I tasted from the Amish group was very sweet and not bitter.

ORT, perhaps pecan pie from this product would be good, but until I do better, I want Karo Syrup.

Also I want it with Mello Joy Coffee and Mayfields Vanilla Ice cream.

Paul E. Smith
Knoxville, TN

I use the following recipe with light Karo. It is great and very simple to make and I have never used dark Karo or any other syrup, molasses, etc. I like to keep the pecans in halves, and the best tip I have (whatever recipe you use) is TOAST THE PECANS FIRST! They stay more crisp and their flavor is richer.

TO TOAST PECANS: Put measured amount of pecans in a shallow baking pan and toast them in a 350 degree oven for 5-10 minutes, stirring once or twice. (This method works for toasting any kind of nut.)

Unless you have a penchant for the pecans getting a bit soggy in the pie, you won't be disappointed.

Variations on this recipe: Maple-Pecan Pie: substitute maple syrup for the corn syrup; Peanut (or Other nut) Pie: Substitute coarsely chopped peanuts, macadamia nuts or cashews for the pecans (toast first!); Coconut-Oatmeal Pie: substitute 3/4 cup coconut and 1/2 cup quick oats for the pecans. (The Macadamia is the only variation I've tried. It's very good, but I prefer the pecan!)

3 eggs
1 cup corn syrup (Karo), light or dark
2/3 cup sugar
1/3 cup butter(preferred)or margarine, melted
1 tsp. vanilla
1 1/4 cups pecan halves, toasted
Unbaked pastry for single crust pie

In mixing bowl, beat eggs lightly with rotary beater or a fork till combined (I use my KitchenAid mixer on low speed). Stir in corn syrup, sugar, butter and vanilla. Stir well. Stir in pecan halves.

Place pastry-lined 9-inch pie plate on the oven rack. Pour the filling into the pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil. Bake for 20-25 more minutes, until knife inserted near center comes out clean. Cool on wire rack. Cover and chill to store.

Enjoy,
JulesF

JulesF:

Thanks for the recipe. I like the idea of toasting the pecans first. One questions is would impriving the taste of the pecans first imprive the overall taste such as coating the pecans with salt and butter

what does covering the pie with foil do?

thanks for your advice.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Sundancer7

JulesF:

Thanks for the recipe. I like the idea of toasting the pecans first. One questions is would impriving the taste of the pecans first imprive the overall taste such as coating the pecans with salt and butter

what does covering the pie with foil do?

thanks for your advice.



Paul E. Smith
Knoxville, TN

Sundancer7:

Covering the edge only of the pie with foil keeps the crust edge from overbrowning. (This is a good technique for any single-crust pie and many double-crust pie recipes I've seen also call for it. You are baking the pecan pie for close to an hour. An easy trick is cut the bottom out of a disposable foil pie pan that's the same or very close in size to the pan you're baking the pie in. Turn the resulting "ring" upside down on top of your pie. If the size is close, it'll work to shield the crust. Lots easier than messing with foil squares that don't want to stay on, and easier to retrieve-you can grab it without taking the pie out of the oven, and reuse it, too!)

As for your other question, I'm not sure I understand...If you mean adding salt and butter to the pecans before toasting them, I say try adding at least the salt. I think that would improve the pie. The sweet and salt together would be great! (Good idear!) (If this is not what you meant, write back!) As far as adding butter, I would think only sparingly. (The nuts have natural oils in them already. Adding butter might seem like overkill or make them greasy? Or maybe this is the way the Planter's people roast nuts???? Since you're adding extra oil, you'd probably have to toast them longer-and stir more often-to get them crisp.) Let me know if you try it.

In fact, you've given me an idea. I looked up my recipe for Vanilla Spiced Pecans for reference to see if I could figure out the butter thing. In case this helps with your question, the ratio of butter to pecans in that recipe is only 3 Tablespoons butter per pound of pecans.) ANYWAY, I think I'll put at least half vanilla spiced pecans in the pecan pie next time and see how that would taste!

Another tip that probably goes without saying: stock up on fresh pecans from the South when you travel there. (Are there pecan growers in TN?) (I have bummed or bought pecans from friends traveling in Georgia, but I don't know how far north they are grown. All I know is they are way better than the ones I can get from the supermarket here in Ohio! They freeze well, too.)

I'll write again in a week or so. Friday we are heading to Virginia--mountain side and beach side--for a week!


JulesF

JulesF:

You are exactly right on regarding the reason I toast the pecans in salt and butter before I make the pie. The combination of the salty buttery toasty pecans sort of offsets the super sweet pecan pie and brings extra flavor.

Thanks for the tip on how to protect the edges of the pie. You are right as they will burn and give the pie a not so good taste.


Just another taste, but Oooh so goood!!!!!!!!!!

Paul E. Smith
Knoxville, TN

I looked up recipes for Derby pie and it looks similar to a Tollhouse pie, which is like a chocolate chip cookie pie. Is it much different?

Derby pie---Take a Pecan Pie, add chocolate chips to the filling and you have one version.
Take off the top layer of Pecans (keep the ones in the filling) and replace it with a layer of fudge or chocolate icing and you have a second version.
See my photo on the 'favorite pie thread for a comparison.

Wait a minute, pecan pie AND chocolate fudge, all in one dessert? Could it be? Now get that pie to do my taxes and I'll marry it.

Elise,
I can't email'ya so I will post this one...Check the photo I listed on Stephen's "Worlds Best Pie Thread...In the photo is a regular and a choc.fudge pecan pie. The Moonlite uses a regular Pecan Pie filling...but instead of the top layer of crusty nuts they put a layer of double chocolate icing...as one would put on a cake. it is Outstanding...but does tend to dull the senses rather quickly.

Does the chocolate plus pecan pie tend to give you the sugar shakes???

Paul E. Smith
Knoxville, TN

yyyyyyyyyes, it does. And I never thought there would be a dish that could make great BBQ unappealing to me, but having a small piece of that pie made eating anything else a negative behavior !!

Sundancer7-I tried toasting the pecans with salt (no butter) when I made my 4th of July pecan pie. I didn't notice much difference, it was delish and the pecans were crispy, but I may not have used enough salt in the toasting. Any idea how much salt to use?

JulesF

In Louisiana the best commercial Pecan Pie that I have ever had is at Lea's in Lecompte. All of their pies are great, but the pecan is outstanding. Great crust (yes, it absolutely is made with lard, the key to fine crust) and lots of pecans to back up all of the Karo and eggs. A highly reccomended road spot when driving between Shreveport and Lafayette/NewOrleans/BR.

quote:

Originally posted by Mayhaw Man

In Louisiana the best commercial Pecan Pie that I have ever had is at Lea's in Lecompte. All of their pies are great, but the pecan is outstanding. Great crust (yes, it absolutely is made with lard, the key to fine crust) and lots of pecans to back up all of the Karo and eggs. A highly reccomended road spot when driving between Shreveport and Lafayette/NewOrleans/BR.

And they even have an annual "Pie Festival" in Lecompte (October) in honor of Lea's. Lea's web site says they have been in business since 1928 and the bake over 65,000 pies annually. I have personally tried to work my way down their menu, and every one is outstanding.

quote:

Originally posted by JulesF

Sundancer7-I tried toasting the pecans with salt (no butter) when I made my 4th of July pecan pie. I didn't notice much difference, it was delish and the pecans were crispy, but I may not have used enough salt in the toasting. Any idea how much salt to use?

JulesF

How I got my idea about using toasted pecans with salt and butter was in the airport. I occasionally bought pecans that were toasted with butter and salt while traveling in the airport. The buttery, salty taste made me think of my pecan pie and the ultra sweet taste. I thought the combination would be better. I tried it and for my taste, it worked.

I take my pecans and immerse them in butter and then salt them before I top my pecan pie. It adds a buttery, salty taste to the wonderful sweet taste of the pecan pie.

Sorta simple, but I liked it.

Paul E. Smith
Knoxville, TN

I knew someone who said their secret ingredient in their pecan pie was vinegar. What's that all about?

EliseT: Mom uses vinegar in her pie. She claims it is to temper the extreme sugar taste. It is her recipe and I do not use it but I can tell a difference and it is good. I just ain't gonna copy mom!!!!

Paul E. Smith
Knoxville, TN

I think I still have a wickedly good recipe for a pecan pie which is half cheesecake---I think it's in the old Lee Barnes Cooking School pb cookbook, from New Orleans. I think it'd work just fine to use 1/3 of any good cheesecake recipe, and top it w/ pecan pie filling, chock full of pecans, and then top with concentric circles of pecan halves. This is a very flavorful combo.

quote:

Originally posted by jackier

I think I still have a wickedly good recipe for a pecan pie which is half cheesecake---I think it's in the old Lee Barnes Cooking School pb cookbook, from New Orleans. I think it'd work just fine to use 1/3 of any good cheesecake recipe, and top it w/ pecan pie filling, chock full of pecans, and then top with concentric circles of pecan halves. This is a very flavorful combo.

A place here in Los Angeles has "Pecan cheesecake". They do the bottom half pecan pie, and the top half cheesecake.