"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonfuls of love to all my recipes. Love added to all things good makes them just a little bit better."

"Yes, I Randi L. Levin, aka The Muffin Lady, did write my own books and did so without a ghostwriter!"


High Altitude Pecan Pie

Pecan Pie is a perfect match for the Holiday season. These scrumptious Nut Pies are not too sweet not too tart, but gooey mix of a fine filling combined with the crunch of pecans.

However, throughout many years as The Muffin Lady I have received phone calls, emails, and personal conversations related to Pecan Pie disasters when baked at High Altitude!

(If this has happened to you, let the oven cool completely and then use a metal spatula to scrap the gooey mess off of the walls, racks and bottom of the oven.)

Yes this is related to the altitude and thin dry air which tends to cause various products to rise beautifully and then collapse, sink or flatten out. And yes, the solution to this issue is to simply avoid adding all the filling. To do this first add an extra tablespoon or two of excess pecans on top of the others in the pie shell and then pour the filling over the pecans just until it reaches the bottom of the top crust/rim. IF a few pecans can be seen sticking out of the filling that is how it should look, rather than appearing as if drowned in the gooey filling!

I always leave a couple tablespoons of the filling in the bottom of the mixing bowl, or pot (including the recipe below) to ensure that my Pecan Filling does not floweth over the Pie Crust!

TIP: Occasionally I will make a few mini Pecan Tassies out of the left over filling enabling me to take a taste before serving.

Other complaints have been Rock Hard Pecan Pies, Too Gooey Pecan Pies and those that are much Too Sweet Pecan Pies, hence unpalatable!

I am not a culinary scientist so I do not know why the filling can get too hard, yet too gooey implies too much filling combined with pecans and too sweet indicates that the combination of brown sugar and sugar and corn syrup is not accurate. Also some may use Dark Corn Syrup which tends to be sweeter than Light Corn Syrup. FYI the Corn Syrup used is not High Fructose which contains a higher amount of sugar and is used to preserve and flavor too many prepackaged foods, rather it's just real corn syrup produced from breaking down corn starch!

To solve any question that you may have for baking the best and most delicious Pecan Pie for this Holiday and many more to come, Yes I do have a great recipe. It is not too sweet, not too tart but just Right. BTW: No This Pie Recipe Has Never Exploded in My Oven and I have been baking it for a few decades to date!

 

1-crust pie

Preheat oven to 350 degrees F.

2 ½ cups pecan halves

⅓ cup brown sugar

⅓ cup sugar

½ teaspoon cinnamon

3 eggs

1 cup light colored corn syrup

2 teaspoons vanilla

2 ½ Tablespoons melted butter

Directions

1. Prepare crust and gently place it into a 9-inch pie pan and flute the edge.

2. Place all the pecans into the prepared pie crust and set aside.

3. Combine the brown sugar, sugar and cinnamon in a medium bowl until there are no lumps.

4. In a mixing bowl, beat the eggs for 30 seconds, add the corn syrup and vanilla.

5. Add the sugars and butter to the egg mixture and stir together until all the ingredients are fully incorporated.

6. Pour the mixture over the pecans.

7. Bake for 50-60 minutes until the filling is puffy or until an inserted knife comes out clean.

 

*Allow to cool completely prior to serving.



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