Dale's Pecan Pie
This is a recipe that I came up with and after my sister taught me how to make pie shells from scratch, I started making my own pie shells, I think that helps make the pie better.
This is a recipe that I came up with and after my sister taught me how to make pie shells from scratch, I started making my own pie shells, I think that helps make the pie better.
- Carbohydrate 31.1228336305261 g
- Cholesterol 86.6014562532703 mg
- Fat 21.6284910761769 g
- Fiber 1.96200007962145 g
- Protein 6.13678793909913 g
- Saturated Fat 5.04988457684936 g
- Serving Size 1 1 Serving (99g)
- Sodium 79.8327000112501 mg
- Sugar 29.1608335509047 g
- Trans Fat 1.29832686317771 g
- Calories 333 calories
Step-by-step
- Place pecans in pie shell and set aside, crack three eggs in a bowl and beat, mix beaten eggs with other ingredients in a large bowl and wisk until it becomes a light brown liquid.
- Pour light brown liquid over pecans and bake in preheated oven.
- PreHeat oven to 375 degrees, Set timer to 50 or 60 minutes, place pie in oven and bake until golden brown.
- Baking time may very depending on your oven
- You can substitute Splenda or other sweetners for the sugar. You can also use butter flavored Crisco shortening for butter.
The Sugar and Dairy Matrix
Eggs form the structural backbone of this custard, coagulating between 160 degrees and 180 degrees Fahrenheit as heat transfers through the oven. Granulated sugar and light corn syrup do more than sweeten; they bind free water molecules, raising the temperature at which the egg proteins set. This chemical delay prevents the eggs from curdling and yields a smooth, cohesive filling.
Evaporated Milk Dynamics
Evaporated milk provides concentrated dairy solids without excess water, ensuring the custard thickens properly during the 50 to 60 minute bake at 375 degrees Fahrenheit. Because manufacturers remove about sixty percent of the water content from this milk, the resulting protein network stabilizes the high fat content from the butter and pecans.
Managing Adaptations
Substituting granulated sugar with granular sucralose removes the water-binding properties of sucrose, which can alter the final density of the custard. Butter-flavored vegetable shortening functions adequately as a 1:1 replacement for butter, though the absence of dairy solids will slightly reduce browning reactions on the surface.
